Broccoli Cheese Casserole with Rice
Creamy, cheesy, and irresistibly comforting, this Broccoli Cheese Casserole with Rice is the ultimate side dish for family dinners or holiday feasts. Featuring tender broccoli florets, fluffy white or brown rice, and a rich blend of shredded cheddar cheese, sour cream, and cream of mushroom soup, this casserole is bursting with flavor. A golden, bubbly topping—enhanced with optional breadcrumbs and Parmesan—adds the perfect crunch to every bite. Easy to prepare in just 15 minutes of prep time, it’s baked to perfection in 40 minutes, making it ideal for busy weeknights or crowd-pleasing celebrations. Whether you're serving it alongside roast chicken or enjoying it as a flavorful main, this broccoli and rice casserole will become a new family favorite. Perfect comfort food with wholesome ingredients, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 4 cups Broccoli florets (fresh or frozen)
- 3 cups Cooked white or brown rice
- 2 cups Cheddar cheese (shredded)
- 1 can (10.5 ounces) Cream of mushroom soup (or cream of chicken)
- 0.5 cup Sour cream
- 0.5 cup Milk
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional for topping)
- 0.25 cup Parmesan cheese (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
If using fresh broccoli, steam or blanch the florets in boiling water for 3-4 minutes until they are just tender, then drain. If using frozen broccoli, thaw and drain well.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, and black pepper. Mix until well incorporated.
Fold in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for the topping.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the top with the reserved cheddar cheese. If using, combine the breadcrumbs and Parmesan cheese, and sprinkle them over the casserole as well for added texture.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 36.6 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3060 mg | 235% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3415 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
