Description
A creamy and comforting broccoli rice and cheese casserole made with tender broccoli florets, fluffy rice, and melty cheddar cheese baked to golden perfection. A crowd-pleasing side dish for any occasion.
Ingredients
- 2 cups cooked white rice
- 3 cups fresh broccoli florets, chopped
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional for topping)
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil and cook broccoli for 3–4 minutes until just tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 4–5 minutes. Add garlic and cook for 1 more minute.
- In a large mixing bowl, combine cooked rice, broccoli, sautéed onion mixture, soup, sour cream, milk, 1 1/2 cups cheddar cheese, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup cheddar cheese on top. Optionally, top with crushed crackers or breadcrumbs and a sprinkle of paprika for color.
- Bake for 25–30 minutes until hot and bubbly and the top is lightly golden.
- Let rest for 5 minutes before serving.
Notes
- For a vegetarian version, use cream of mushroom soup.
- You can substitute brown rice for a heartier, fiber-rich version.
- Add cooked chicken or ham for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American