Broccoli Cheese Rice Casserole

Introduction

There’s something magical about the combination of broccoli, rice, and melted cheese, warm, creamy, and irresistibly satisfying. This Broccoli Cheese Rice Casserole is a time-tested Southern favorite that brings together tender broccoli florets, fluffy rice, and a rich, cheesy sauce baked to golden perfection. It’s a crowd-pleaser at potlucks, family dinners, or as a hearty side dish next to roasted chicken or beef. The recipe below is adapted from trusted, proven sources and has been tested in real home kitchens for perfect consistency and flavor.

📋 Ingredients

2 cups cooked long-grain white rice
2 cups chopped fresh or frozen broccoli (steamed until tender)
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 cup shredded sharp cheddar cheese (plus extra for topping)
½ cup milk
¼ cup sour cream (for extra creaminess)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
1 tablespoon butter (for greasing the dish)

🔥 Instructions

Preheat the oven to 350°F (175°C) and lightly butter a 9×9-inch baking dish.
Prepare the broccoli by steaming or microwaving it until tender but not mushy.
Mix the base: In a large bowl, combine cooked rice, broccoli, soup, cheddar cheese, milk, sour cream, and seasonings. Stir well until the mixture is fully blended.
Assemble the casserole: Spread the mixture evenly into the prepared dish and top with an extra layer of shredded cheese.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown around the edges.
Cool slightly and serve warm as a main or side dish.

💡 Tips & Variations

For extra flavor, stir in ½ cup sautéed onions or mushrooms before baking.
Swap the cheddar for Monterey Jack or Colby cheese for a milder taste.
Add cooked shredded chicken to make it a complete one-pan meal.
This casserole freezes beautifully, store in an airtight container for up to 2 months.
Reheat leftovers at 350°F for 15 minutes or microwave in 1-minute intervals.