I love how easy it is to pull together using a mix of fresh and pantry ingredients. The blend of cheddar and mushroom soups makes the base ultra creamy, and the combination of tender broccoli and fluffy rice is just right for soaking up all that flavor. It’s a crowd-pleaser at potlucks, holidays, or just a cozy family dinner, and it holds up beautifully for leftovers too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter, room temperature
3 cups cooked long grain white rice (Jasmine rice used and cooked according to package directions)
3 cups broccoli florets, steamed (from a 16-ounce bag of frozen broccoli florets, steamed according to package directions)
1 cup yellow onion, small diced
10.5 ounces cream of mushroom soup
10.5 ounces cheddar soup
½ cup whole milk
1 ½ teaspoons seasoned salt (Lawry’s recommended)
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ½ cups shredded mild cheddar cheese
Directions
I preheat the oven to 350°F and coat a 9×13 baking dish evenly with room temperature butter.
I cook the rice and steam the broccoli according to package directions, then set both aside.
In a large mixing bowl, I combine the cooked rice and steamed broccoli.
In a separate medium bowl, I mix the diced onion, cream of mushroom soup, cheddar soup, whole milk, seasoned salt, garlic powder, and black pepper until smooth.
I pour the soup mixture into the bowl with the rice and broccoli, folding everything gently so the broccoli stays mostly intact and the mixture is evenly coated.
I spread the mixture into the prepared baking dish and top it evenly with shredded cheddar cheese.
I bake it for 30–35 minutes, until the cheese is melted and slightly golden, and the edges are bubbly.
I let it rest for 5 minutes before serving to allow it to set and cool slightly.
Servings and timing
This recipe serves 8 and takes about 20 minutes to prep, 30 minutes to bake, and is ready in 50 minutes total. It’s a great option for weeknights or when I need a dependable dish for a gathering.
Variations
I sometimes swap the cheddar soup for cream of chicken soup or use two cans of cream of mushroom for an extra earthy flavor. When I want a little spice, I stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce. Cheddar-jack or colby-jack cheeses also work beautifully if I want a different cheese flavor. And if I have fresh broccoli on hand, I chop it into bite-sized pieces and steam it briefly before using.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover it and bake at 350°F until warmed through, or microwave individual portions in short intervals, stirring occasionally. It reheats well and stays creamy without drying out.
FAQs
Can I make this ahead of time?
Yes, I assemble it fully, cover it tightly, and refrigerate it for up to a day. When I’m ready to serve, I bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Can I use fresh broccoli instead of frozen?
Absolutely. I just cut it into 1- to 2-inch florets and steam until just tender before adding it to the casserole.
What type of rice works best?
I use Jasmine rice because it stays fluffy without getting mushy, but any long grain white rice will work well.
Can I freeze this casserole?
Yes, it freezes nicely. I let it cool completely, then wrap it tightly. To reheat, I bake from frozen at 350°F, covered, until hot throughout, then uncover to let the top crisp up.
Is this casserole vegetarian?
As written, it is vegetarian-friendly if the soups used are meat-free. I always check the labels if that’s important for my meal.
Conclusion
This Broccoli Rice Casserole is creamy, cheesy, and comforting—everything I want in a side dish. It’s easy to make, great for feeding a crowd, and flexible enough to suit whatever I have on hand. Whether I’m serving it next to roasted chicken or bringing it to a potluck, it’s always a warm, welcoming favorite.
This creamy broccoli rice casserole is packed with tender broccoli, fluffy rice, cheddar cheese, and a savory soup blend—perfect for holidays or family dinners.
Author:Emma
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:8 servings
Category:Side Dish, Casserole, Comfort Food
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons unsalted butter, room temperature (for greasing the baking dish)
3 cups cooked long grain white rice (Jasmine rice recommended)
3 cups broccoli florets, steamed (from a 16 oz bag of frozen broccoli or fresh)
1 cup yellow onion, finely diced
10.5 ounces cream of mushroom soup
10.5 ounces cheddar cheese soup
½ cup whole milk
1½ teaspoons seasoned salt (Lawry’s recommended)
½ teaspoon garlic powder
¼ teaspoon black pepper
1½ to 2 cups shredded mild cheddar cheese, for topping
Instructions
Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish with softened butter and set aside.
Prepare rice according to package directions; set aside.
Steam broccoli florets (frozen or fresh) until tender; set aside.
In a large mixing bowl, combine cooked rice and steamed broccoli.
In a separate bowl, stir together diced onion, cream of mushroom soup, cheddar soup, milk, seasoned salt, garlic powder, and black pepper until fully blended.
Pour the soup mixture over the rice and broccoli. Gently fold everything together until well-coated, being careful not to mash the broccoli.
Spread the mixture evenly in the buttered baking dish.
Top with shredded cheddar cheese.
Bake for 30–35 minutes, or until the cheese is melted, golden, and bubbly around the edges.
Let rest for 5 minutes before serving.
Notes
Jasmine rice holds its texture well and avoids becoming mushy when baked.
Prep the rice up to a day ahead for quick assembly.
You can swap cheddar soup with cream of chicken or an additional can of cream of mushroom.
Substitute mild cheddar with cheddar-jack or Colby-jack for extra flavor.
This casserole makes an excellent potluck or holiday side dish.
