Let Me Tell You About This Cheesy Broccoli Rice Casserole
Alright, so picture this: it’s raining outside, everyone’s a bit cranky (including me), and no one wants to wash a bunch of pots. Enter my trusty Cheesy Broccoli Rice Casserole. I’ve been making this since college—sometimes out of desperation, sometimes out of nostalgia (let’s be honest, mostly out of laziness). Once, I tried making it in a tiny dorm microwave. Didn’t end well. But hey, you live and learn, right? Anyway, this casserole has seen me through snow days, family game nights, and that one time my cousin decided to “go vegetarian” for a week (didn’t last, but my casserole did).
Why You’ll Love This (at least, I always do)
I make this dish when I want something warm and cheesy without fussing too much. My family goes crazy for this because it’s simple, hearty, and—let’s be real—it just tastes like comfort food in a dish. Sometimes, if I’m in a mood, I throw in extra cheese (who’s judging?). And don’t even get me started on the crispy edges. Oh, but I used to hate chopping broccoli (why is it so crumbly?!) until I discovered you can toss in frozen florets and nobody’s the wiser. Or maybe they are, but they’re too busy eating to complain.
The Ingredients (Substitutions, Secrets, and All)
- 2 cups cooked rice (white, brown, or even leftover takeout rice—works great)
- 2 cups chopped broccoli (fresh or frozen; my gran swore by Bird’s Eye, but bagged is fine)
- 1 can (10.5 oz) cream of mushroom soup (I sometimes use cream of chicken if it’s all I have)
- 1 cup shredded cheddar cheese (honestly, any melty cheese you like—Monterey Jack is lovely)
- 1/2 cup milk (skim, 2%, whatever’s in the fridge)
- 1/4 cup sour cream (or Greek yogurt if I’m pretending to be healthy)
- 1/2 tsp onion powder (sometimes I just use a sprinkle of dried onion flakes—they both work)
- Salt and pepper, to taste (I always forget the pepper, oops)
- Handful of breadcrumbs (optional, for topping; sometimes I skip this when I’m out)
How I Actually Make It (Don’t Stress About Perfection)
- Preheat your oven to 350°F (180°C) if you remember; sometimes I forget and do it halfway through. Butter a 9×13 dish or, honestly, whatever baking dish you have that’s not too tiny.
- Mix up the cooked rice, broccoli (if it’s frozen, I just microwave it for two minutes first), soup, milk, sour cream, half the cheese, onion powder, salt, and pepper in a big bowl. This is where I taste a spoonful—quality control, right?
- Pour everything into your dish. Spread it out. Sprinkle the rest of the cheese on top (and breadcrumbs if you’ve got ’em). If it looks messy, don’t worry; it always comes together in the oven.
- Bake uncovered for 30-35 minutes. If you want the top extra golden, stick it under the broiler for the last 2 minutes—but don’t walk away like I did once. Whoops.
- Let it cool for 5-10 minutes—if you can wait. I rarely do, and I’ve burnt my tongue more than once.
Notes from a Real Kitchen (Mine)
- If you use brown rice, it’s a bit nuttier—actually, I think it’s better (don’t tell my husband, he likes white rice).
- I’ve sometimes thrown in diced cooked chicken or leftover rotisserie—turns it into a one-pan meal.
- Don’t worry if it looks too thick; it’ll loosen as it bakes. If it seems too dry, splash in a bit more milk.
- And, for some reason, it always tastes even cheesier the next day.
How I’ve Changed It Up (Plus a Fail or Two)
- I added a pinch of smoked paprika once—delicious.
- Threw in a handful of chopped cooked bacon another time—no regrets!
- Tried it with quinoa instead of rice. Not my best moment. The texture was odd, but maybe you’ll like it?
- Used cream of celery soup once by accident. Actually, not bad.
What You’ll Need (But Don’t Sweat It)
- A big mixing bowl (if you don’t have one, just use a pot—been there)
- A 9×13 baking dish (or two smaller ones, or even a deep cake tin—they all work; just adjust baking time a bit)
- A spoon for mixing, and another for sneaking tastes
- Oven (if you only have a toaster oven, halve the recipe—I’ve done it, it works, just takes a smidge longer)
How Long It Lasts (Spoiler: Not Long in My House)
You can stash leftovers in the fridge for up to 3 days, covered. But honestly, it’s usually gone by dinner the next day. Reheats great in the microwave. Freezer? I’ve tried it—still tasty, but the texture’s a tad mushy. If you want more tips on freezing casseroles, The Kitchn has a good guide.
How I Like to Serve It (And a Weird Tradition)
I usually plop a big spoonful on the plate and serve it with a simple salad or sometimes just a pickle on the side (my dad claims it’s the “right way”—no idea why). Kids love it with ketchup, though that’s not my thing.
Lessons I’ve Learned (Usually the Hard Way)
- Don’t rush the bake. I once tried cranking the heat—ended up with crispy rice on the edges and a cold middle. Not ideal.
- Let it sit for a few minutes before serving. Otherwise, it’s a lava situation.
- Actually, I find it works better if you use freshly grated cheese instead of the bagged stuff, but honestly, I use both depending what’s in the fridge.
FAQ (Because My Friends Actually Ask These!)
- Can I make it ahead? Yep, totally! Assemble it, cover, and refrigerate up to a day. Add 5-ish more minutes to bake time straight from the fridge.
- Is it vegetarian? If you use cream of mushroom and skip the meat add-ins, it’s totally veg.
- Can I use cauliflower instead of broccoli? Sure thing. Or a mix! Actually, I did that once by accident and it was grand.
- What brand of cheese do you use? Whatever’s on sale, honestly. I love Cabot’s sharp cheddar, though (here’s Cabot’s recipe page if you want some ideas!).
- How do you get it so creamy? I think the key is not skimping on the sour cream or cheese. Don’t overthink it; just go with your gut.
If you’re looking for more cheesy comfort food, you might like this classic version—it’s quite similar to mine, but with a few twists. Or hey, just raid your fridge and see what happens; some of my best casseroles started as kitchen sink dinners.
And on a completely unrelated note, I once found a stray sock in the oven when I went to preheat it. So, check your oven before turning it on (learned that the hard way). Anyway—happy cooking!
Ingredients
- 2 cups cooked white rice
- 3 cups fresh broccoli florets
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup chopped onion
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Steam or microwave the broccoli florets until just tender, about 3-4 minutes. Drain and set aside.
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3In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
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4In a large bowl, combine cooked rice, steamed broccoli, sautéed onion, 1 1/2 cups cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, and black pepper. Mix well.
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5Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
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6Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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