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Broccoli Rice Casserole

Broccoli rice casserole made with creamy soups, cheddar cheese, broccoli, and rice for an easy family side dish.
Servings: 6 people
Author: Stephanie
Print Recipe
Scooping up broccoli rice casserole out of pan with cheese dripping down.
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes

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