Cheesy, creamy, and perfectly seasoned - Broccoli Rice Casserole is such a tasty side dish for your Soul Food Sundays or during the holiday season! It's packed with fresh broccoli and a flavorful cream sauce (no canned soup needed) for a quick and comforting meal.
Whether it's a weeknight meal or a special holiday occasion, Broccoli Rice Casserole is a classic option that goes with all types of main dishes! It's a cozy southern side dish that we jazz up with fresh vegetables and Homemade Cream of Mushroom Soup. You can have it ready to go in about 30 minutes.
The Coined Breakdown
- Total Cost per serving: $0.99
- Total Cost (about 6): $5.92
- Those Other Guys: $6.99 per serving
Ingredients
- Fresh Broccoli - I prefer this over frozen broccoli due to the texture. However, you can quickly steam and drain the frozen stuff if that's all you have.
- Cream of Mushroom Soup - I have a super easy recipe for the homemade version! The canned stuff works fine as well.
- Cooked Rice - Make sure you cool down your rice so it's not super mushy when it's time to add in the cream sauce.
- Medium Cheddar Cheese - Instead of using processed cheese, grab a block or bag of the real stuff!
- Spice Mix - With pantry staples like onion powder and paprika, we make sure this casserole is perfectly balanced in flavor.
Variations and Substitutions
Condensed Soup: Not a mushroom fan? You can substitute that for Cream of Chicken Soup - although it will no longer be a vegetarian side dish.
Cheesy Chicken Broccoli and Rice: Simply add in diced or shredded chicken into the mixture before baking for extra protein!
Creamy Broccoli Cheddar Orzo: For a similar flavor profile but with pasta instead of rice, use orzo as your main starch.
How to Make Homemade Broccoli Rice Casserole
Step 1: To begin, steam your chopped broccoli in a covered pan for a few minutes until bright green.
Once all of the water is evaporated, set the broccoli to the side.
Step 2: In that same pan, melt a little bit of butter.
Sauté minced garlic and your dry spices until fragrant.
Step 3: Next, pour in your cream of mushroom condensed soup, milk, and dijon mustard. Stir well.
Step 4: Turn the heat off of the saucepan and stir in half of the shredded cheddar.
Step 5: Pour in your broccoli - no seasoning needed, as the sauce is seasoned enough!
Step 6: Stir in the cooked white rice as well, making sure everything is fully coated.
Step 7: It should look like this!
Preheat your oven to 350°F and pour the casserole mixture into an 8x8 baking dish.
Step 8: Finally, top with the remaining shredded cheese.
Bake for 25-30 minutes until golden brown on top and bubbly. It's that easy!
Recipe Pro Tips
- Use cold rice. I recommend drying out the cooked rice just a bit by storing it in the refrigerator until cool. Warm rice will soak up all of the cream sauce and become mushy while baking.
- To make it a full meal: Stir in rotisserie chicken or cooked ground beef before baking. You can also serve alongside your favorite main proteins like Cajun Baked Turkey Wings or Red Wine Braised Beef.
Recipe FAQs
Yes; for this recipe, use fully cooked rice only. If the rice has cooled off in the fridge after cooking, even better!
You sure can! As a matter of fact, I have multiple recipes for homemade condensed soup on Coined Cuisine - any of these will taste great in broccoli cheese casserole. And the best part is that you know what ingredients you're feeding your family!
This can be made up to 2 days ahead of time. Simply prep the rice and store in the refrigerator.
When you're ready to bake, let it come to room temperature for about 30 minutes on the counter. You may have to add another 10-15 minutes to the baking time.
Yes - this is a great recipe to freeze either before or after baking. So make a pan or two for friends and family that are expecting a little one or having surgery!
If you're freezing before baking, follow the instructions in the recipe card; but do not bake. Store (covered) in the freezer for up to 3 months.
To freeze after baking:
Let the casserole cool completely, then add to a freezer-safe container. Seal well and freeze for up to 3 months.
For an unbaked frozen casserole - let the casserole defrost overnight, top with cheese, and bake as directed. You may have to add an additional 10-15 minutes.
For fully baked, frozen broccoli casserole - Let it defrost overnight in the refrigerator before heating up in the microwave or toaster oven.
Other Holiday Side Dishes You'll Crave!
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Broccoli Rice Casserole
Equipment
- Medium Saucepan with lid
- Wooden Spoon
- 8x8 Casserole Dish
Ingredients
- 3 cups chopped broccoli
- ¼ cup water
- 2 ½ tablespoons salted butter
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 10.5 ounces cream of mushroom soup about 1 ¼ cups
- ½ cup milk
- ½ teaspoon dijon mustard
- 3 ½ cups cooked rice cooled (about 1 ½ cups dry rice)
- 1 ½ cup medium cheddar cheese divided
Instructions
- To begin, add the chopped broccoli and ¼ cup water to a saucepan. Cover, and steam the broccoli on medium heat until softened (about 5 minutes).
- The water should be fully evaporated. Remove the broccoli and set aside.
- In the same saucepan, melt the butter.Pour in the minced garlic and dry spices, stir, and cook for a couple minutes until fragrant.
- Stir in the cream of mushroom soup, milk, and dijon mustard. Stir until a cohesive sauce forms.
- Preheat your oven to 350℉.
- Remove the saucepan from heat. Stir in the cooked rice and half of the shredded cheese until everything is fully combined. Taste, and add any other salt or seasonings to your preference.
- Add the rice to an 8x8 casserole dish and top with the remaining shredded cheddar.
- Bake for 25 - 30 minutes, uncovered, until the top is golden brown and bubbly. Serve hot and enjoy!
Did you make this recipe? Let me know what you think!