Broccoli rice casserole shows up on our Thanksgiving table every single year, and somehow, there are never leftovers. It’s one of those classic side dishes everybody expects to see, right alongside the holiday staples. But honestly, it’s way too easy and way too good to save just for the holidays. We make it all year long because it’s creamy, cheesy, comforting, and comes together without much effort at all.
This broccoli rice casserole goes with just about everything, which is probably part of why we make it so often. It pairs really well with Slow Cooker Italian Beef, Bacon Wrapped Chicken Thighs, or Grilled Tri Tip when you want a dinner that feels filling without adding a bunch of complicated sides.
Equipment
- Measuring cups and spoons
- Wooden spoon
- Pot
- Knife
- Cutting board
- 9 x 9 Casserole pan
- Can opener
- Mixing bowl
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Ingredients
- Broccoli florets
- Salted butter
- Small onion
- Cream of mushroom soup
- Cream of cheddar cheese soup
- Milk
- Cheddar cheese
- Parmesan cheese
- Long-grain white rice
Directions
Preheat oven to 350°F and grease a 9x13-inch casserole dish.
Bring a medium pot of water to a boil. Add the broccoli and cook for 3 to 5 minutes until tender. Drain the broccoli.
In a large skillet over medium heat, melt the butter and cook the onion until softened, about 4 to 6 minutes.
Stir in the cream of mushroom soup, cream of cheddar cheese soup, milk, 1 cup cheddar cheese, and Parmesan cheese. Cook until all the cheese has melted.
Mix in the broccoli and cooked rice, then transfer to the prepared casserole dish.
Top with the remaining cheddar cheese and cover with aluminum foil.
Bake for 25 to 30 minutes until the cheese is bubbly and melted.
What should I serve with my Broccoli Rice Casserole?
- Ham steaks
- Chicken Piccata
- Pan-fried pork chops
- Roasted pork loin
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to add a protein, such as cooked chicken or ham, to the dish to make it a complete meal, you can.
If you would like to add more vegetables to the dish, consider spinach, mushrooms, peas, or shredded carrots.
It is best for the dish’s creaminess and smoothness to use block cheese that you shred yourself. Pre-shredded cheese has a caking agent on it that keeps it from sticking together, so it tends to have a grainier texture when melted.
If you would like to add a crunchy topping at the end of baking, crushed Ritz crackers, potato chips, or croutons are all good options.
What are substitutions that I can make?
- Broccoli florets – Fresh is best, but frozen can be used. It may not take as long to reach tenderness, so watch the cooking time more carefully.
- Salted butter – If using unsalted butter, add a pinch of salt when you add the butter.
- Small onion – Choose from a white or yellow onion. To get an even milder flavor, you can use a shallot.
- Cream of mushroom soup – You could also use cream of chicken soup.
- Cheddar cheese – Choose from sharp, extra sharp, or mild cheddar.
- Parmesan cheese – Asiago or Romano cheese are similar in taste and texture.
How should I store my Broccoli Rice Casserole?
- Broccoli Rice Casserole should be stored covered or in an airtight container in the refrigerator for 3 to 4 days.
- To reheat, place it in the oven at 350°F for 10 to 15 minutes or until thoroughly reheated.
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Broccoli Rice Casserole
Equipment
- 9x 13- inch casserole dish
- Medium pot
- Can opener
- Measuring cups and spoons
- Large skillet
- Wooden spoon
- Aluminum foil
Ingredients
- 3 cups broccoli florets
- 2 tablespoons salted butter
- 1 small onion diced
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of cheddar cheese soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese divided
- 1/2 cup shredded Parmesan cheese
- 2 cups cooked long-grain white rice
Instructions
- Preheat oven to 350°F and grease a 9x13-inch casserole dish.
- Bring a medium pot of water to a boil. Add the broccoli and cook for 3 to 5 minutes until tender. Drain the broccoli.
- In a large skillet over medium heat, melt the butter and cook the onion until softened, about 4 to 6 minutes. Stir in the cream of mushroom soup, cream of cheddar cheese soup, milk, 1 cup cheddar cheese, and Parmesan cheese. Cook until all the cheese has melted. Mix the broccoli and cooked rice, and transfer to the prepared casserole dish. Top the mixture with the remaining cheddar cheese, then cover with aluminum foil.
- Bake for 25 to 30 minutes until the cheese is bubbly and melted.
Notes
- Freshly shredded cheese melts smoother than pre-shredded cheese
- Frozen broccoli can be used if needed
- Add cooked chicken or ham to turn this into a full meal
- Crushed Ritz crackers or potato chips make a great crunchy topping
- Covering with foil helps keep the casserole creamy while baking
- Let the casserole sit a few minutes before serving so it sets up slightly
