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Broccoli Rice Casserole Recipe

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4.2 from 78 reviews

This Broccoli Rice Casserole is a comforting and cheesy baked dish featuring tender broccoli florets, cooked long-grain white rice, and a rich combination of cream of mushroom and cream of cheddar cheese soups. Enhanced with sautéed onions, butter, and a blend of cheddar and Parmesan cheeses, this casserole offers a creamy, flavorful meal ideal for family dinners or potlucks.

Ingredients

Vegetables

  • 3 cups broccoli florets
  • 1 small onion, diced

Dairy & Cheese

  • 2 tablespoons salted butter
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup milk

Pantry

  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10.5 oz) can cream of cheddar cheese soup
  • 2 cups cooked long-grain white rice

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish to prevent sticking and ensure easy serving.
  2. Cook Broccoli: Bring a medium pot of water to a boil, add broccoli florets, and cook for 3 to 5 minutes until tender but still crisp. Drain well to remove excess water.
  3. Sauté Onions and Combine Sauces: In a large skillet over medium heat, melt the butter and sauté the diced onion for 4 to 6 minutes until softened and translucent. Stir in the cream of mushroom soup, cream of cheddar cheese soup, milk, 1 cup shredded cheddar cheese, and Parmesan cheese. Cook while stirring until all the cheese is melted and the mixture is smooth and creamy.
  4. Assemble Casserole: Add the drained broccoli and cooked white rice to the cheese sauce in the skillet, mixing thoroughly. Transfer this mixture evenly into the prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Cover the dish with aluminum foil.
  5. Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, until the casserole is hot, bubbly, and the cheese topping is melted.

Notes

  • For extra flavor, consider adding garlic when sautéing onions.
  • Use fresh or frozen broccoli florets; if using frozen, thaw and drain before cooking.
  • Rice should be fully cooked before adding to the casserole; day-old rice works well to avoid excess moisture.
  • To make this dish vegetarian, ensure the soups used are vegetarian-friendly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipethrive.com/broccoli-rice-casserole-recipe/