Description
Broccoli rice casserole brings comfort straight from Grandma’s kitchen to your dinner table, blending cheesy goodness with hearty vegetables for a satisfying meal your family will devour. Creamy, simple, and packed with wholesome ingredients, this classic casserole delivers warm memories in just one delicious scoop.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups shredded cheddar cheese
- 2 cups cooked rice
- 2 cups chopped broccoli florets
- 1 can cream of mushroom soup
Supporting Ingredients:
- 1 medium onion
- 2 cloves garlic
- ½ cup sour cream
- ¼ cup milk
Seasoning and Topping:
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup breadcrumbs
Instructions
- Prepare rice according to package instructions using 2 cups of rice. Keep warm and set aside.
- Steam 2 cups broccoli florets for exactly 4 minutes until tender but still bright green. Drain completely.
- Melt 2 tablespoons butter in a large skillet over medium heat at 350°F. Sauté 1 medium chopped onion for 3-4 minutes until translucent.
- Add 2 minced garlic cloves to the skillet. Cook for 30 seconds until fragrant.
- Reduce heat to low. Stir in 10.5 oz cream of mushroom soup, ½ cup sour cream, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
- Blend 1 cup shredded cheddar cheese into the sauce until completely melted and smooth.
- Combine cooked rice, steamed broccoli, and cheese sauce in a large mixing bowl. Gently fold until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish. Spread evenly across the pan.
- Top with ½ cup additional shredded cheddar cheese and ½ cup breadcrumbs if desired.
- Bake at 350°F for 25-30 minutes until top turns golden brown and edges bubble.
- Remove from oven and let rest 5-10 minutes before serving to allow casserole to set properly.
Notes
- Toast breadcrumbs in butter before sprinkling on top for extra flavor and crunch that takes the casserole from good to restaurant-quality.
- Swap cream of mushroom soup for cream of celery or use homemade white sauce to control sodium and avoid processed ingredients.
- For a gluten-free version, replace regular breadcrumbs with gluten-free panko and use cornstarch instead of flour if making a white sauce.
- Add cooked chicken or ham to transform this side dish into a complete protein-packed meal that’s perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 45 mg