Creamy Cheesy Broccoli and Rice Casserole
Heart of the Home Casseroles.
The ultimate comfort food casserole, bubbling with cheesy broccoli and rice goodness. A simple, heartwarming dish perfect for chilly fall evenings.
I remember my mom making a version of this when I was little. I’d come in from playing in the fallen leaves, nose cold and cheeks rosy, and the whole house would smell of melting cheese and onions. It wasn't fancy, but it was perfect. I’ve tweaked her recipe over the years, but the feeling is still the same. It’s a dish that tastes like coming home. Every scoop is just pure, uncomplicated comfort.
Why This Casserole Feels Like Home
- •It's the ultimate comfort food for a chilly day.
- •So easy to assemble, even on a busy weeknight.
- •The creamy, cheesy texture is just divine.
- •It’s a great way to use up leftover rice.
- •Feeds the whole family and everyone loves it.
- •The crunchy, buttery topping is the perfect finish.
Wow, this is the casserole of my dreams. My family devoured it and even my pickiest eater asked for seconds. It's so creamy and satisfying, and it made the whole house smell amazing. This is definitely going into our regular fall rotation.
Essential Ingredient Guide
- Fresh Broccoli: Using fresh broccoli gives the best texture. Just a quick steam so it’s tender-crisp is all you need. If you use frozen, make sure to thaw it and squeeze out all the extra water, otherwise the casserole can get a little soupy.
- Sharp Cheddar Cheese: Sharp cheddar gives it that classic, tangy cheese flavor that stands up to the creamy sauce. I always recommend grating your own cheese from a block. It melts so much better than the pre-shredded kind.
- Cream of Mushroom Soup: Yeah, it’s a classic for a reason. It creates that velvety, savory base effortlessly. It’s the little shortcut that makes this dish feel so nostalgic and consistently delicious.
Complete Cooking Process
- First, cook your rice. You want about 3 cups of cooked rice, which is usually 1 cup of dry rice.
- While the rice cooks, wash and chop your broccoli into bite-sized florets. Steam them for just a few minutes until they're bright green but still have a little bite.
- Finely chop your onion and grate the cheese. Having everything ready makes assembly feel so calm and easy.
- Find a big mixing bowl. You’ll need the space.
- Pour in the can of soup, the milk, and the mayonnaise. Whisk it all together. It’s the heart of the casserole.
- Stir in the onions, seasonings, and most of the cheese. Just save a little cheese for the top.
- Gently add your cooked rice and steamed broccoli to the sauce. Fold it all together carefully so you don’t mash the broccoli.
- Pour this lovely mixture into a greased baking dish and smooth the top.
- Sprinkle on the last bit of cheese, then the buttery breadcrumbs.
- Bake until it’s golden and bubbling around the edges. The smell will be incredible.
A Few Common Questions
→Can I make this casserole ahead of time?
Absolutely. You can assemble the entire casserole (without the breadcrumb topping), cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, add the topping and you might need to add 10-15 minutes to the baking time.
→Can I use frozen broccoli?
Yes, you can. Just be sure to thaw it completely and press out as much moisture as possible with a clean kitchen towel. This prevents the casserole from becoming watery.
→Can I add a protein to this dish?
Of course. Cooked, shredded chicken or turkey would be a wonderful addition. Just stir about 2 cups of it in with the rice and broccoli. It makes it a complete one-dish meal.
→What can I use instead of cream of mushroom soup?
Cream of chicken or cream of celery soup work just as well and give a slightly different, but still delicious, flavor.
Creamy Cheesy Broccoli and Rice Casserole
A classic fall casserole recipe that brings ultimate comfort. This cheesy broccoli and rice bake is creamy, flavorful, and perfect for a cozy family meal.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Casserole
- 014 cups fresh broccoli florets, lightly steamed
- 023 cups cooked long-grain white rice
- 031 can (10.5 ounces) condensed cream of mushroom soup
- 041 cup milk or half-and-half
- 051/2 cup mayonnaise
- 061 medium yellow onion, finely chopped
- 072 cups shredded sharp cheddar cheese, divided
- 081 teaspoon garlic powder
- 091/2 teaspoon black pepper
- 101/4 teaspoon salt
For the Topping
- 011/2 cup panko breadcrumbs
- 022 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, whisk together the cream of mushroom soup, milk, and mayonnaise until smooth. It’s okay if it’s not perfect.
Stir in the chopped onion, garlic powder, salt, and pepper. Then, gently fold in 1 1/2 cups of the shredded cheddar cheese, saving the rest for later.
Add the cooked rice and steamed broccoli florets to the bowl. Gently mix everything together until the rice and broccoli are evenly coated in the creamy sauce.
Pour the mixture into your prepared baking dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the cheese.
Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Let it rest for 5-10 minutes before serving. Honestly, this is the hardest part. It allows everything to set up just a little. Enjoy that cozy, wonderful meal.
Notes & Tips
- 1Feel free to use brown rice, but be aware it may absorb more liquid.
- 2You can substitute cauliflower for broccoli if you prefer.
- 3If you don't have mayonnaise, you can use sour cream or plain Greek yogurt for a similar tang and creaminess.
Tools You'll Need
- •Don't overcook your broccoli before adding it to the casserole. It will continue to cook in the oven, and you want it to be tender, not mushy.
- •Grating your own cheese makes a huge difference in how smoothly it melts into the sauce.
- •Let the casserole rest for a few minutes after it comes out of the oven. This helps it set and makes it easier to serve.
- •For extra flavor, you can sauté the chopped onion in a little butter before adding it to the sauce.