Description
This delicious Broccoli Cheese Rice Casserole is a comforting and hearty dish perfect for a quick weeknight dinner. Combining tender broccoli, creamy mushroom soup, tangy sour cream, and lots of melted cheddar cheese, it is a crowd-pleaser that comes together easily in under 40 minutes. Baked until bubbly and golden, it makes a satisfying main or side dish for the whole family.
Ingredients
Scale
Main Ingredients
- 3 cups cooked white rice (freshly cooked)
- 2 cups broccoli florets (steamed)
- 1 can cream of mushroom soup (homemade for freshness)
- 1 cup sour cream (can substitute with Greek yogurt)
- 1/2 cup milk (any type of milk)
- 1 medium chopped yellow onion (optional, sautéed)
- 1.5 cups shredded cheddar cheese (for the mixture)
- 1/2 cup additional shredded cheddar cheese (for topping)
Seasonings & Others
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon onion powder (can be omitted)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Rice: Prepare white rice according to package instructions, then set aside to cool. Freshly cooked rice is important for the best texture.
- Steam Broccoli: Steam the broccoli florets for about 4-5 minutes until they are tender yet still vibrant green, signaling they are perfectly cooked.
- Sauté Onion: In a skillet over medium heat, melt the unsalted butter and add the chopped onion. Sauté for 3-4 minutes until soft and translucent, adding depth of flavor to the casserole.
- Mix Creamy Base: In a mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder (optional), salt, and black pepper, stirring until smooth and well blended.
- Add Cheese to Mixture: Fold 1½ cups of shredded cheddar cheese into the creamy mixture evenly to ensure cheesy flavor is distributed throughout.
- Combine All Ingredients: Add the cooked rice, steamed broccoli, and sautéed onion to the cheese and soup mixture. Stir well until all ingredients are fully incorporated.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup shredded cheddar cheese on top for a cheesy crust.
- Bake Covered: Cover the dish with foil to keep moisture in and bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10-15 minutes, or until the casserole is bubbly and golden brown on top.
- Rest and Serve: Let the casserole rest for 5-10 minutes out of the oven before serving to set and cool slightly for easier portioning.
Notes
- You can substitute Greek yogurt for sour cream to cut calories and add protein.
- The cream of mushroom soup can be homemade or store-bought for convenience.
- For a gluten-free option, ensure the cream of mushroom soup is gluten-free or make your own.
- Adding sautéed onion is optional but adds a nice flavor depth.
- Feel free to add cooked chicken or bacon bits to make it a heartier main dish.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: broccoli cheese casserole, rice casserole, cheesy broccoli casserole, baked casserole, family dinner recipe, easy casserole
