Broccoli Cheese Rice Casserole
Creamy, cheesy, and packed with comforting flavors, this Broccoli Cheese Rice Casserole is the ultimate crowd-pleasing side dish or vegetarian main course. Featuring tender broccoli florets, fluffy white rice, and a luscious blend of cheddar cheese and cream of mushroom soup, this casserole achieves the perfect balance of hearty and wholesome. A golden, bubbly topping of melted cheese—and optional crispy breadcrumbs—adds irresistible texture to every bite. Ready in just 50 minutes, this easy, one-pan recipe is perfect for cozy weeknight dinners, potlucks, or holiday feasts. Customize it with a sprinkle of paprika for a hint of smoky flavor, or leave it as is for a classic dish guaranteed to warm hearts and appetites alike.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 cups Cooked white rice
- 2 cups Shredded cheddar cheese
- 1 can (10.5 oz) Cream of mushroom soup (condensed)
- 0.5 cups Milk
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
- 0.5 cups Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Steam or blanch the broccoli florets for 3-4 minutes until slightly tender but still bright green. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, condensed cream of mushroom soup, milk, 1.5 cups of shredded cheddar cheese, salt, and black pepper. Mix well until fully incorporated.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
If desired, sprinkle breadcrumbs and paprika over the cheese for an extra crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the cheese on top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 7539 mg | 328% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 16.0 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2088 mg | 161% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 598 mg | 13% | |
*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.
