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