Broccoli Rice Casserole

5 from 3 votes

This is the best Broccoli Rice Casserole because it's even easier than grandma's recipe! It's just as creamy and cheesy, but takes half the time without compromising the taste.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Servings: (approximately 1 cup) servings

Calories: 434kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons unsalted butter room temperature
3 cups cooked long grain white rice Jasmine rice used and cooked according to package directions
3 cups broccoli florets steamed (from a 16 ounce bag frozen broccoli florets steamed according to package directions)
1 cup yellow onion small diced
10.5 ounce can cream of mushroom soup
10.5 ounce can cheddar soup
½ cup whole milk
1½ teaspoons seasoned salt Lawry’s brand
½ teaspoon garlic powder
¼ teaspoon black pepper
8 ounce block mild cheddar cheese shredded

Instructions

Preheat oven to 350* F. Evenly coat the bottom and sides of a 9x13 baking dish with the room temperature unsalted butter. Set aside.
2 tablespoons unsalted butter
Cook the long grain white rice according to package directions. Set aside.
3 cups cooked long grain white rice
Steam the broccoli florets according to package directions. Set aside.
3 cups broccoli florets
To a large mixing bowl add the cooked long grain white rice and steamed broccoli florets. Set aside.
To a medium mixing bowl add the diced yellow onion, cream of mushroom soup, cheddar cheese soup, whole milk, seasoned salt, garlic powder and black pepper. Stir to fully combine all the ingredients.
1 cup yellow onion, 10.5 ounce can cream of mushroom soup, 10.5 ounce can cheddar soup, ½ cup whole milk, 1½ teaspoons seasoned salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Pour the soup mixture into the large bowl of rice and broccoli. Gently fold all the ingredients together, being sure not to break apart the steamed broccoli florets too much. You want to be sure that the soup mixture has completely coated the rice.
Spread the broccoli rice casserole mixture into the buttered 9x13 baking dish.
Top the broccoli rice casserole with the shredded mild cheddar cheese.
8 ounce block mild cheddar cheese
Bake the broccoli rice casserole for 30-35 minutes or until the cheese is melted and lightly golden, and bubbly, around the edges of the casserole.
Remove the baking dish from the oven and allow it to rest at room temperature for 5 minutes before serving.

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
To Freeze: You can freeze leftover cooked broccoli rice casserole for up to three months. Thaw in the refrigerator overnight, then reheat thoroughly in the oven or microwave before serving.
Cook Ahead: You can cook your rice up to a day ahead of time and store it in the refrigerator, in an airtight container, to save time when assembling this casserole before cooking it.
Assemble Ahead: You can assemble the casserole, wrap it in a layer of heavy duty aluminum foil and freeze before baking. Thaw in the refrigerator completely before you are ready to bake. You may need to add an additional 5-10 minutes of cooking time if the casserole is too cold.

Tips:

You can swap the white rice for brown rice, quinoa, or even cauliflower rice to make this casserole a bit healthier.
Feel free to make this a chicken broccoli rice and cheese casserole by adding in cooked diced chicken. Use leftover chicken from last night, rotisserie chicken, or grilled chicken breasts to turn this side into a main meal. Turkey or ham will work great too!
Feel free to sprinkle some Panko bread crumbs, crushed Ritz crackers, cornflakes, or seasoned bread crumbs for a crunchy casserole topping.

Nutrition