Broccoli-Rice Casserole

Why You’ll Love This Recipe

This casserole brings together simple ingredients to create a flavorful, creamy, and cheesy dish that pleases the whole family. It’s an easy way to use frozen broccoli and cooked rice while adding a rich texture from the cream of mushroom soup and melted cheddar. Perfect for weeknights, potlucks, or anytime you want a cozy, crowd-pleasing side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked rice (about 1 cup uncooked)
• 1 (16 oz.) package frozen broccoli florets
• 1 small onion, finely chopped
• 1 (10 ¾ oz.) can cream of mushroom soup
• ½ cup milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 cups shredded mild or medium cheddar cheese, divided

Directions

1. Preheat oven to 350°F (175°C).
2. Cook the rice according to package instructions if not already prepared. Set aside.
3. Steam or microwave the frozen broccoli until just tender. Drain well.
4. In a large bowl, combine the cream of mushroom soup, milk, salt, pepper, garlic powder, and paprika. Mix well.
5. Add the cooked rice, steamed broccoli, chopped onion, and 1 ½ cups of the shredded cheddar cheese to the soup mixture. Stir to combine evenly.
6. Transfer the mixture into a greased 9×13-inch baking dish.
7. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
8. Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden.
9. Remove from oven and let cool for a few minutes before serving.

Servings and Timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Use cream of chicken or cream of celery soup for different flavor profiles.
• Add cooked diced chicken or turkey to make it a complete meal.
• Stir in sautéed mushrooms or bell peppers for extra veggies.
• Use sharp cheddar or a cheese blend for a bolder taste.
• Top with breadcrumbs mixed with melted butter for a crunchy crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out and bake at 350°F (175°C) for about 15 minutes.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, just steam fresh broccoli until tender before mixing into the casserole.

Can I make this casserole ahead of time?

Yes, prepare the casserole and refrigerate it before baking. Bake when ready, adding a few extra minutes if cold.

Is this recipe gluten-free?

Check the cream of mushroom soup label, as some brands contain gluten. Use a gluten-free soup for a gluten-free casserole.

Can I use brown rice instead of white rice?

Yes, but cooking times for brown rice are longer, and the texture will be heartier.

Can I freeze this casserole?

Yes, freeze before baking in a freezer-safe dish for up to 2 months. Thaw before baking.

How do I prevent the casserole from being watery?

Drain the broccoli well and avoid adding excess liquid.

Can I substitute the cheddar cheese?

Yes, mozzarella, Monterey Jack, or Colby cheese can be used.

How do I make it spicier?

Add a pinch of cayenne pepper or red pepper flakes to the mixture.

Can I add other vegetables?

Yes, carrots, peas, or corn can be added for more variety.

What can I serve this casserole with?

Pairs well with grilled meats, roasted chicken, or a simple green salad.

Conclusion

Broccoli-Rice Casserole is a creamy, cheesy, and easy-to-make dish that transforms simple ingredients into a comforting favorite. Perfect for busy weeknights or gatherings, it offers versatility and delicious flavors that everyone will enjoy.

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