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Square overhead shot of an easy broccoli cheese rice casserole.
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5 from 2 votes

Broccoli and Rice Casserole

A creamy, comforting broccoli and cheddar rice casserole that’s easy to make and perfect for family dinners.
Course Dinner, Side Dish
Cuisine American, Southern
Keyword broccoli and rice casserole, broccoli cheese rice casserole, broccoli rice casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 328kcal
Author Blair Lonergan

Equipment

Ingredients

  • 3 cups broccoli florets
  • 2 tablespoons salted butter
  • 1 small onion, diced (about 1 cup)
  • 1 celery stalk, diced
  • 1 clove garlic, minced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • ⅛ teaspoon paprika
  • ⅛ teaspoon dry mustard
  • Pinch of ground nutmeg
  • 1 ½ cups grated sharp cheddar cheese, divided
  • 1 cup 2% or whole milk
  • 2 cups cooked long-grain white rice
  • Kosher salt and ground black pepper, to taste
  • 1 cup lightly crushed Ritz crackers

Instructions

  • Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
    Boiling fresh broccoli florets.
  • Preheat the oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray; set aside.
  • In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic; cook until fragrant, about 30 seconds.
    Sauteing the vegetables for a broccoli and rice casserole.
  • Reduce the heat to a very low flame. Stir in the soup, paprika, dry mustard, nutmeg, 1 cup of the cheese, and the milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from the heat.
    Stirring the cheese sauce for broccoli and rice casserole.
  • Add the cooked rice and broccoli; stir to combine. Taste and season with salt and pepper. This is also a good time to add other herbs and spices if you like, such as thyme, rosemary, parsley, or cayenne.
    Process shot showing how to stir together the filling for a broccoli and rice casserole recipe.
  • Transfer the mixture to the prepared baking dish. Top with the remaining ½ cup of cheese and the crackers crumbs.
    Broccoli cheese casserole before baking.
  • Bake for about 30 minutes, or until the filling is hot and the topping is golden brown.
    Square overhead shot of an easy broccoli cheese rice casserole.

Video

Notes

  • Steam or boil broccoli just until crisp-tender (not too soft, and still a bright green color). For frozen florets, this is about half of the recommended microwave cooking time provided on the package.
  • Cook the cheese sauce over a very low flame.
  • For another shortcut, use microwaveable packets of rice (such as Uncle Ben's Ready Rice). Cook the rice according to the package instructions and then use in the recipe.
  • Use sharp cheddar for the best flavor.
  • Pick your favorite topping. Ritz crackers are classic, but you can swap in panko, cornflakes, or even crushed potato chips.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze either baked or unbaked casseroles for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat in the oven until warm, or microwave for single portions.
  • Make Ahead: assemble but wait to add topping. Keep covered in the fridge for up to 2 days, then top and bake when ready.

Nutrition

Serving: 1/6 of the recipe | Calories: 328kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 482mg | Potassium: 605mg | Fiber: 2g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 42mg | Calcium: 336mg | Iron: 1mg