Description
Cheesy Broccoli Rice Casserole is creamy, comforting, and loaded with melty cheese—perfect as a cozy side dish or an easy meatless main.
Ingredients
Scale
- 2 cups cooked white or brown rice
- 3 cups fresh or frozen broccoli florets
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup crushed Ritz crackers or panko breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Steam or blanch the broccoli for 2-3 minutes until just tender. Drain and set aside.
- In a skillet, melt butter over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, cream soup, milk, Dijon mustard, 1 ½ cups of shredded cheddar cheese, salt, black pepper, and paprika. Stir until well mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- In a small bowl, mix the crushed crackers or panko breadcrumbs with melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown on top.
- Let cool for a few minutes before serving. Enjoy!
Notes
- For extra creaminess, add 1/4 cup sour cream.
- Swap cheddar for mozzarella or a cheese blend.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American