Here’s a classic, creamy Broccoli Rice Casserole—comfort food that’s easy to make and great as a side or main 🥦🍚
Broccoli Rice Casserole
Serves 6–8
Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups broccoli florets (fresh or frozen; thaw if frozen)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 1 small onion, finely chopped
- 1 tbsp butter
- Salt & black pepper to taste
Optional toppings
- Extra shredded cheese
- Crushed crackers or breadcrumbs
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Grease a baking dish.
- Cook broccoli
- Steam broccoli just until tender-crisp (about 3–4 minutes). Drain well.
- Sauté onion
- Melt butter in a skillet. Sauté onion until soft, about 3 minutes.
- Mix casserole
- In a large bowl, combine rice, broccoli, soup, cheese, sour cream, milk, onions, salt, and pepper.
- Bake
- Transfer mixture to baking dish.
- Add optional topping.
- Bake uncovered for 30–35 minutes until hot and bubbly.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Add protein: cooked chicken or turkey
- Extra flavor: add garlic powder or a pinch of paprika
- Crunchy top: mix breadcrumbs with melted butter
- Lighter version: use low-fat cheese and sour cream
If you’d like, I can share a slow cooker version, from-scratch (no canned soup) recipe, or a cheesy chicken broccoli rice casserole next.
