Description
This creamy Cheesy Broccoli Rice Casserole is the ultimate comfort food side dish featuring tender rice, fresh broccoli florets, and a rich, velvety cheese sauce baked to golden perfection. Easy to make, family-friendly, and perfect for potlucks, holidays, or weeknight dinners!
Ingredients
Scale
- 1½ cups long-grain white rice, uncooked
- 3 cups water or chicken broth
- 4 cups fresh broccoli florets (about 1 large head)
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup whole milk
- 2½ cups sharp cheddar cheese, shredded (divided)
- ½ cup sour cream
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ cup breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (for breadcrumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the rice according to package directions using water or chicken broth for extra flavor. Once cooked, fluff with a fork and set aside to cool slightly.
- Prepare the broccoli by cutting into bite-sized florets. Bring a large pot of salted water to boil and blanch the broccoli for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain well and pat dry with paper towels.
- Make the cheese sauce by melting 3 tablespoons butter in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Create the creamy base by stirring in the cream of mushroom soup, milk, and sour cream. Whisk until smooth and well combined. Season with salt, pepper, paprika, and garlic powder.
- Add the cheese by stirring in 2 cups of the shredded cheddar cheese, reserving ½ cup for topping. Stir constantly over low heat until the cheese melts completely and the sauce is smooth and creamy.
- Combine everything in a large mixing bowl by adding the cooked rice, blanched broccoli, and cheese sauce. Fold gently but thoroughly until everything is evenly coated with the creamy sauce.
- Transfer to baking dish by spreading the mixture evenly in your prepared 9×13-inch dish. Top with the reserved ½ cup of shredded cheddar cheese.
- Add optional topping by mixing breadcrumbs with 2 tablespoons melted butter in a small bowl, then sprinkling over the cheese layer for extra crunch and golden color.
- Bake uncovered for 25-30 minutes until the casserole is bubbling around the edges and the top is golden brown. If the top browns too quickly, tent loosely with aluminum foil.
- Rest before serving by letting the casserole sit for 5-10 minutes after removing from the oven. This allows the sauce to thicken slightly and makes serving easier.
- Serve hot garnished with fresh parsley or chives if desired, and enjoy this comforting, cheesy goodness with your family!
Notes
- Rice options: Long-grain white rice is best, but you can use jasmine, basmati, or even brown rice (adjust cooking time for brown rice as it takes longer).
- Cheese varieties: Mix cheddar with Gruyère, Monterey Jack, or Colby for different flavor profiles.
- Make it lighter: Use reduced-fat cream soup, 2% milk, and light sour cream to cut calories without sacrificing too much creaminess.
- Add protein: Stir in 2 cups diced cooked chicken, ham, or crispy bacon for a heartier main dish.
- Extra vegetables: Cauliflower florets, diced bell peppers, or frozen peas make great additions.
- Crispy topping: For extra crunch, use panko breadcrumbs instead of regular, or add crushed crackers like Ritz.
- Dairy-free option: Use dairy-free butter, coconut milk or cashew cream, and plant-based cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish / Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 1/8 of casserole)
- Calories: 385
- Sugar: 4g
- Sodium: 645mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 48mg