Description
A classic broccoli cheese rice casserole featuring frozen broccoli, cooked white rice, sharp cheddar cheese, cream of mushroom soup, and a crispy buttery cracker topping. This easy one-dish side (or vegetarian main!) bakes to golden perfection in just 40 minutes and is perfect for feeding a crowd or meal prepping for the week.
Ingredients
For the Casserole:
- 2 (10-ounce) packages frozen chopped broccoli, thawed and well-drained
- 2 cups cooked white rice (about 1 cup uncooked)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 cup shredded cheddar cheese (plus extra for topping, optional)
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup mayonnaise or sour cream (or half of each)
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings & Add-Ins:
- 1 cup crushed buttery crackers or fried onions
- 2 tablespoons melted butter (for topping)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- A dash of hot sauce
Substitution Notes:
- Rice: Jasmine, basmati, or even brown rice work beautifully—just make sure it’s fully cooked!
- Cheese: Try sharp white cheddar, Colby Jack, or a blend of your favorites. Gruyère makes it extra fancy!
- Mayo/Sour Cream: I love using half of each for the best of both worlds, but Greek yogurt works in a pinch too.
- Soup: Cream of chicken or cream of celery are great alternatives to cream of mushroom.
Instructions
Turn the oven to 350. Get out that 9×13 pan you use for literally everything. Grease it with butter or spray, whatever’s closest.
Okay listen. This is where everybody screws up and then texts me that the recipe didn’t work. That frozen broccoli is basically a sponge full of water. You need to squeeze it til your hands ache. I dump mine in a clean dish towel and twist it like I’m trying to strangle it. If you half-ass this step you’re gonna have broccoli soup instead of casserole. My first attempt we literally had to eat it in bowls.
Throw some butter in a pan, dump in the onions, let them cook til they’re soft and smell good. I don’t time it, probably 4 or 5 minutes. This is technically optional but raw onion in a casserole is kinda gross and you’ll have crunchy bits. Sometimes I skip it when I’m running late. Those nights we just deal with the crunchy onion.
Get your biggest bowl. Dump everything in – rice, that extremely well-drained broccoli, onions, cheese, soup, mayo/sour cream, eggs, couple spoonfuls of melted butter, salt, pepper, garlic powder if you remember. Stir it around til it looks combined. That’s literally it. Don’t make it complicated.
Pour everything into your pan. Spread it around so it’s kinda even. I usually throw more cheese on top because why wouldn’t you. More cheese has never made anything worse in the history of food.
Crush up some Ritz crackers. I just throw them in a ziplock and smash them with my hand while I’m waiting for the oven to heat up. Mix the crumbs with whatever butter you’ve got left. Dump it all over the top. This part is honestly why people lose their minds over this casserole. That crunchy butter cracker situation on top of the creamy cheesy inside is the whole point.
Stick it in the oven. Set a timer for 30 minutes, check it. You want bubbling around the edges and golden brown on top. If it’s not there yet, give it another 5-10 minutes. The middle shouldn’t wiggle when you shake the pan.
Do not touch this for 10 minutes after it comes out. I don’t care how hungry you are. I don’t care how good it smells.
Notes
- Use day-old rice for the BEST texture. Freshly cooked rice can be too moist. Day-old rice is slightly dried out and absorbs the creamy mixture perfectly.
- Shred your own cheese! Pre-shredded cheese has anti-caking agents that can make your casserole grainy. Freshly shredded melts like a dream.
- Add a splash of milk if your mixture seems too thick. Every brand of soup is slightly different, so if it’s not coming together nicely, a couple tablespoons of milk will help.
- For even more flavor, use chicken or vegetable broth instead of water when cooking your rice.
- Common mistake to avoid: Don’t skip sautéing the onion! Raw onion won’t fully cook in the casserole and can give you crunchy, bitter bits.
- Smart shortcut: Use a rotisserie chicken and toss in 1–2 cups of diced meat to make this a complete one-dish meal!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American