Description
This Broccoli Rice Casserole is a classic comfort food dish that’s easy to make and always a crowd-pleaser. Creamy, cheesy, and packed with flavor, it’s a perfect side dish for any meal.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter, room temperature
- 3 cups cooked long-grain white rice (Jasmine rice is a great option!)
- 3 cups broccoli florets, steamed (from a 16-ounce bag of frozen broccoli florets)
- 1 cup yellow onion, small diced
- 10.5-ounce can cream of mushroom soup
- 10.5-ounce can cheddar soup
- 1/2 cup whole milk
- 1 1/2 teaspoons seasoned salt (Lawry’s brand is recommended)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8-ounce block mild cheddar cheese, shredded
Instructions
- Prep Baking Dish: Preheat oven to 350°F. Evenly coat the bottom and sides of a 9×13 baking dish with the room temperature unsalted butter. Set aside.
- Cook Rice and Broccoli: Cook the long-grain white rice according to package directions. Steam the broccoli florets according to package directions. Set both aside.
- Combine Rice and Broccoli: In a large mixing bowl, add the cooked rice and steamed broccoli florets.
- Make Sauce: In 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.
- Combine Ingredients: 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. Make sure the soup mixture has completely coated the rice.
- Assemble Casserole: Spread the broccoli rice casserole mixture into the buttered 9×13 baking dish. Top the casserole with the shredded mild cheddar cheese.
- Bake: 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.
- Rest and Serve: Remove the baking dish from the oven and allow it to rest at room temperature for 5 minutes before serving.
Notes
- Rice: You can use any type of long-grain white rice for this recipe.
- Broccoli: Fresh or frozen broccoli florets can be used. If using fresh, steam or blanch until tender-crisp.
- Cheese: You can use a different type of cheese if you prefer, such as sharp cheddar or Colby jack.
- Make Ahead: You can assemble the casserole ahead of time and bake it later. Simply cover and refrigerate until ready to bake. You may need to add a few minutes to the baking time if baking from cold.
- Freezing: This casserole can also be frozen. Assemble the casserole, but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
