Broccoli Rice Casserole Recipe

As a food blogger, I built my Broccoli Rice Casserole around one surprising pantry staple and a clever family shortcut, with a backstory that might make you rethink this classic.

I never thought a side could make me pause mid bite, but this Broccoli Rice Casserole did. I started with bright broccoli florets and a mountain of shredded sharp cheddar cheese then I pushed a few unexpected textures into the mix so it would sing.

It’s rooted in the Original Broccoli Rice Casserole but leans more like my own Homemade Broccoli Cheese Rice Casserole, messy and honest. There’s a bite that tastes familiar and then it flips into something totally new, that little surprise keeps people coming back.

If you like food that surprises you, this will make you curious.

Ingredients

• Broccoli: High in fiber and vitamin C, gives casserole a fresh, slightly bitter green bite.
• Rice: Starchy carbohydrate base, filling and neutral, soaks up flavors and creamy sauce.
• Cheddar cheese: Adds protein and fat, sharp tang, golden meltiness on top, salty comfort.
• Condensed soup: Creamy binder with sodium, gives body and savory mushroom or chicken flavor.
• Sour cream: Adds tang, richness and a little acidity, helps keep it creamy and smooth.
• Butter: Fat for richness and browning, boosts flavor and makes the topping crispier.
• Cracker topping: Crunchy salty finish, adds texture contrast and extra buttery, savory crunch.
• Onion and garlic: Give aromatic sweetness and umami, tiny punch of sharpness that wakes it up.

Ingredient Quantities

• 4 cups broccoli florets, fresh or frozen, thawed and drained
• 3 cups cooked white rice (about 1 cup uncooked)
• 1 can 10.5 oz condensed cream of mushroom soup (or cream of chicken)
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup chopped onion
• 1 clove garlic, minced or 1/2 tsp garlic powder
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper
• 1 cup crushed buttery crackers or 1 cup breadcrumbs for topping
• 2 tbsp melted butter for topping, optional but good

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch baking dish, or a similar sized casserole dish, set aside.

2. If using frozen broccoli, make sure it’s fully thawed and squeeze out as much water as you can with a towel so the casserole won’t get soggy. Chop fresh into bite sized florets if needed.

3. Melt 1/4 cup butter in a skillet over medium heat, add the 1/2 cup chopped onion and saute until soft, about 4 minutes, then stir in the minced garlic (or garlic powder) for 30 seconds more, don’t burn it.

4. In a big bowl combine the
10.5 oz can of condensed cream of mushroom soup (or cream of chicken), 1/2 cup sour cream, 1/2 cup milk, the sauteed onion and garlic with melted butter, 3/4 cup shredded sharp cheddar (reserve the rest), 1/2 tsp salt and 1/4 tsp black pepper; whisk until smooth.

5. Fold in the 4 cups broccoli florets and 3 cups cooked white rice until everything is evenly coated, be gentle so the rice doesn’t get mushy. Taste and add a pinch more salt or pepper if needed.

6. Transfer mixture to the prepared baking dish and spread it into an even layer, press down lightly so it’s compacted but not smashed.

7. Mix the 1 cup crushed buttery crackers or breadcrumbs with the optional 2 tbsp melted butter, then sprinkle that evenly over the top; scatter the remaining shredded cheddar over that so you get cheesy spots.

8. Bake uncovered at 350 F for 25 to 30 minutes until bubbly and the topping is golden brown, if you want the top extra crisp, pop it under the broiler for 1 to 2 minutes watching closely so it doesn’t burn.

9. Let the casserole rest 5 to 10 minutes before serving so it sets up, then dig in while it’s warm.

Equipment Needed

1. 9×13 inch baking dish or similar sized casserole dish, greased
2. Large skillet for sautéing the onion and garlic
3. Large mixing bowl to combine everything
4. Whisk for smoothing the soup, sour cream and milk
5. Rubber spatula or wooden spoon for folding in rice and broccoli
6. Measuring cups and measuring spoons
7. Chef’s knife and cutting board for chopping florets and onion
8. Colander or clean kitchen towel to drain and squeeze thawed broccoli
9. Oven mitts and a pair of tongs for broiler finishing and handling the hot dish

FAQ

Broccoli Rice Casserole Recipe Substitutions and Variations

• Broccoli florets -> Cauliflower florets or frozen mixed veggies: cauliflower bakes the same and gives a milder, creamier bite; if using frozen mixed veg, thaw and squeeze out extra water so the casserole isnt soggy.
• 3 cups cooked white rice -> 3 cups cooked quinoa or brown rice: quinoa adds protein and a nutty flavor, brown rice works too but make sure it’s fully cooked and drained.
• 1 can condensed cream of mushroom/chicken -> quick homemade white sauce or Greek yogurt + broth: for white sauce melt 2 tbsp butter, stir in 2 tbsp flour, slowly whisk in 1 cup milk until thick; or mix 1 cup plain Greek yogurt with 1/4 to 1/2 cup chicken/veg broth to taste.
• 1 cup shredded sharp cheddar -> Monterey Jack, Colby, or Gruyere: Monterey Jack melts super smooth, Colby is milder, Gruyere gives a nuttier, richer finish.

Pro Tips

– Squeeze the broccoli dry and then pat it some more. Too much water is the number one reason this turns soggy, so press with paper towels or a clean dish towel and even let it sit in a colander a few minutes. If you want more flavor, roast fresh florets at high heat first, then chop and use.

– Use cold or day old rice, or undercook it slightly when you make it. Warm, freshly made rice releases starch and turns mushy when mixed with the creamy sauce. Fold gently so the grains stay separate.

– Make the topping really count. Mix the crumbs with melted butter and a pinch of salt, toast them in a skillet for a couple minutes before sprinkling, and if you like extra crunch toss in a handful of panko or grated Parmesan. If you broil to finish, watch it every 30 seconds so it doesnt burn.

– Taste and boost the sauce before baking. The canned soup can be bland or too salty depending on brand, so add a little Dijon or a squeeze of lemon, an extra pinch of salt only after tasting, and a small pinch of nutmeg or smoked paprika for depth. If you want it firmer, whisk one beaten egg into the filling for a tighter bake and easier leftovers.