This Cheesy Broccoli Rice Casserole is the ultimate comfort food – creamy, cheesy, and packed with tender broccoli and fluffy rice. It's a one-dish wonder that comes together quickly, making it perfect for busy weeknights.
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Unlike traditional casseroles that require multiple pots and pans, this version uses a single skillet, minimizing cleanup without sacrificing flavor. The combination of sharp cheddar, creamy soup, and a buttery cracker topping creates a satisfying texture that will have everyone asking for seconds.
Whether you're looking for a hearty side dish or a vegetarian main course, this casserole delivers. It's also a great way to sneak some extra greens into your family's diet, and it's easily customizable with different cheeses or add-ins.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon (15ml) olive oil
Used for sautéing the onion and garlic. Substitute with butter or any neutral oil.
1 small yellow onion, diced (about 1 cup)
Adds savory depth. Use a sweet onion for a milder flavor.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.
3 cups (720ml) low-sodium chicken or vegetable broth
Provides the liquid for cooking the rice. Low-sodium allows you to control the salt.
1 cup (185g) long-grain white rice, rinsed
Rinsing removes excess starch for fluffier rice. You can use brown rice, but adjust cooking time.
4 cups (about 1 lb / 450g) fresh broccoli florets
Cut into bite-sized pieces. Frozen broccoli works, but thaw and pat dry first.
1 (10.5 oz / 298g) can condensed cream of mushroom soup
Adds creaminess and flavor. Substitute with cream of chicken or cheddar soup.
1 cup (240ml) milk
Use whole milk for extra creaminess, or any milk you have on hand.
2 cups (226g) shredded sharp cheddar cheese, divided
Sharp cheddar gives the best flavor. You can substitute with Colby Jack or a mix of cheeses.
1/2 cup (60g) crushed buttery crackers (like Ritz)
Adds a crispy topping. Substitute with panko breadcrumbs mixed with melted butter.
1/2 teaspoon salt, or to taste
Enhances all the flavors. Adjust according to your broth's saltiness.
1/4 teaspoon black pepper
Adds a subtle kick. Freshly ground is best.
Tips & Tricks
- Don't skip rinsing the rice – it prevents the casserole from becoming gummy.
- If using frozen broccoli, thaw and squeeze out excess water to avoid a watery casserole.
- For a golden, crispy topping, broil the casserole for the last 1-2 minutes, watching closely to prevent burning.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish or use a large oven-safe skillet.
2. Sauté Aromatics
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
3. Toast the Rice
Add the rinsed rice to the skillet and stir to coat with the oil. Toast for 1-2 minutes, stirring occasionally, until the rice is slightly translucent.
4. Simmer the Rice
Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
5. Add Broccoli and Soup
Stir in the broccoli florets, cream of mushroom soup, milk, 1 cup of the shredded cheese, salt, and pepper. Mix well to combine.
6. Top with Cheese and Crumbs
Sprinkle the remaining 1 cup of cheese evenly over the casserole, then top with the crushed crackers.
7. Bake Until Bubbly
Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown. The internal temperature should reach 165°F (74°C).
8. Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. This allows the casserole to set and makes serving easier.
Delicious Variations
Add Protein
Stir in 2 cups of diced cooked chicken, ham, or turkey for a heartier main dish.
Swap the Veggies
Use cauliflower florets in place of broccoli, or a mix of both.
Make it Spicy
Add a pinch of red pepper flakes or a diced jalapeño to the onion mixture for a kick.
How to Store Cheesy Broccoli Rice Casserole
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze the baked casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until heated through.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
Yes, you can assemble the casserole (without baking) and refrigerate it for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time since it starts cold.
Q: Can I use frozen broccoli instead of fresh?
Absolutely! Use frozen broccoli florets, but thaw and pat them dry to remove excess moisture. You can add them frozen, but the casserole may be more watery.
Q: What can I substitute for cream of mushroom soup?
You can use cream of chicken, cream of celery, or a homemade white sauce. For a dairy-free option, use a dairy-free cream soup and substitute the milk with unsweetened almond milk.
Q: How do I keep the rice from getting mushy?
Rinse the rice thoroughly before cooking to remove excess starch, and be careful not to overcook it. Also, avoid stirring the casserole too much once it's in the oven.
Q: Can I make this casserole gluten-free?
Yes, use gluten-free condensed soup, ensure your broth is gluten-free, and use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
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Cheesy Broccoli Rice Casserole
This Cheesy Broccoli Rice Casserole is a creamy, comforting one-pan meal the whole family will love, ready in 30 minutes.
🧂 Ingredients
- 1 tablespoon (15ml) olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 cups (720ml) low-sodium chicken or vegetable broth
- 1 cup (185g) long-grain white rice, rinsed
- 4 cups (about 1 lb / 450g) fresh broccoli florets
- 1 (10.5 oz / 298g) can condensed cream of mushroom soup
- 1 cup (240ml) milk
- 2 cups (226g) shredded sharp cheddar cheese, divided
- 1/2 cup (60g) crushed buttery crackers (like Ritz)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish or use a large oven-safe skillet.
- 2Sauté Aromatics — In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- 3Toast the Rice — Add the rinsed rice to the skillet and stir to coat with the oil. Toast for 1-2 minutes, stirring occasionally, until the rice is slightly translucent.
- 4Simmer the Rice — Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
- 5Add Broccoli and Soup — Stir in the broccoli florets, cream of mushroom soup, milk, 1 cup of the shredded cheese, salt, and pepper. Mix well to combine.
- 6Top with Cheese and Crumbs — Sprinkle the remaining 1 cup of cheese evenly over the casserole, then top with the crushed crackers.
- 7Bake Until Bubbly — Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown. The internal temperature should reach 165°F (74°C).
- 8Rest and Serve — Remove from the oven and let rest for 5 minutes before serving. This allows the casserole to set and makes serving easier.
