Broccoli Rice Casserole

5 from 4 votes

This broccoli rice casserole is a creamy, cheesy, and comforting side dish made with tender broccoli, fluffy rice, and melted cheddar.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Broccoli and Rice Casserole, Broccoli and Rice Casserole Recipe, Broccoli Rice Casserole Recipe

Servings:

Calories: 184kcal

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 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 brand
½ teaspoon garlic powder
¼ teaspoon black pepper

Preheat oven to 350* F. Evenly coat the bottom and sides of a 9x13 baking dish with the room temperature unsalted butter. Set aside.
Cook the long grain white rice according to package directions. Set aside.
Steam the broccoli florets according to package directions. Set aside.
To a large mixing bowl add the cooked long grain white rice and steamed broccoli florets. Set aside.
To a medium mixing bowl add the diced yellow onion, cream of mushroom soup, cheddar cheese soup, whole milk, seasoned salt, garlic powder and black pepper. Stir to fully combine all the ingredients.
Pour the soup mixture into the large bowl of rice and broccoli. Gently fold all the ingredients together, being sure not to break apart the steamed broccoli florets too much. You want to be sure that the soup mixture has completely coated the rice.
Spread the broccoli rice casserole mixture into the buttered 9x13 baking dish.
Top the broccoli rice casserole with the shredded mild cheddar cheese.
Bake the broccoli rice casserole for 30-35 minutes or until the cheese is melted and lightly golden, and bubbly, around the edges of the casserole.
Remove the baking dish from the oven and allow it to rest at room temperature for 5 minutes before serving.

You can use your favorite type of long grain white rice for this recipe. I find that Jasmine rice stays nice and fluffy without getting too sticky, and mushy, when baked in this broccoli rice casserole.
You can cook your rice up to a day ahead of time and store it in the refrigerator, in an airtight container, to save time when assembling this casserole before cooking it.
You can use either frozen broccoli florets, or fresh broccoli florets from a head of broccoli, for this recipe. You will need to cut the florets down to 1-2 inch sized pieces if the frozen broccoli florets are really big depending on the brand you are using.
You can substitute the can of cheddar cheese soup for an additional can of cream of mushroom soup, or for a can of cream of chicken soup in this recipe.
A great substitute for the mild cheddar cheese is cheddar-jack or colby-jack cheese blends. These are all great melting cheeses and pair well with the other flavors of the broccoli rice casserole.
This is a great side dish to take to a pot-luck or to serve to a large family alongside grilled or baked chicken.