This Cheesy Broccoli Rice Casserole is the ultimate comfort food! With creamy cheese sauce, tender broccoli, and fluffy rice, it’s an easy, crowd-pleasing side dish perfect for holidays, family dinners, or a quick weeknight meal. Just mix, bake, and enjoy!
When I was living in Albuquerque, we used to go to Cheddars Restaurant. I would always add their cheddar broccoli as a side dish to my Salmon dinner order. Since there’s no chain here in Los Angeles, I decided to create this myself.
One of the best things about this recipe is how easy it is to prepare. It’s just a few pantry staples, minimal prep time, and a simple bake-and-serve method. You’ll have a crowd-pleasing casserole that pairs well with almost any main course.
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WHY YOU’LL LOVE THIS RECIPE
✔ Super Easy to Make – Just mix, bake, and serve! No complicated steps.
✔ Great for Meal Prep – Make it ahead and reheat throughout the week.
✔ Perfect for Holidays – A must-have side dish for Thanksgiving or Christmas.
✔ Family Favorite – Even picky eaters love the cheesy, creamy texture.
✔ Customizable – Add chicken, bacon, or extra veggies for variety.
So let’s get these ingredients from the grocery store and make this!
THE BREAKDOWN
- CREAM OF MUSHROOM SOUP – or any cream of soup. This is what I had.
- CHEESE SAUCE – one of the main stars of this recipe for the cheesy appeal.
- BUTTER – brings the smooth flavor.
- MILK – enhances the creaminess.
- BROCCOLI – adds a pop of color and nutrition!
- QUICK COOKING RICE – makes it so much easier to prepare
- ONION – cause it brings a little sweetness and balance.
see recipe card for the full instructions
HOW TO MAKE CHEESY BROCCOLI RICE CASSEROLE
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter. Set aside.
- In a large mixing bowl, whisk together cream of mushroom soup, cheese sauce, melted butter, and milk until smooth.
- Stir in the broccoli, minute rice, and diced onion, making sure everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-55 minutes, until the casserole is bubbly and golden on top.
- Let cool for 10 minutes before serving. Enjoy!
I love the crispy edges part of this casserole!
TIPS FOR THE BEST CASSEROLE
- Don’t overcook the rice! Quick-cooking rice absorbs liquid while baking, so it stays fluffy.
- Use fresh broccoli if preferred—just steam it for a few minutes before adding.
- Want a crispy topping? Add crushed crackers or breadcrumbs before baking.
- Make it a meal by mixing in cooked chicken or ham.
WHAT TO SERVE THIS CASSEROLE WITH
These are my favorite MAINs to serve with this recipe:
SUBSTITUTIONS
Cheese Sauce Alternative: Use shredded cheddar cheese + ½ cup heavy cream for a homemade option.
Cream of Mushroom Soup: Swap with cream of chicken or cream of celery for a different flavor.
Frozen Broccoli: Use fresh broccoli, steamed for 3-4 minutes before mixing in.
Minute Rice: Substitute with cooked long-grain rice or brown rice (adjust liquid as needed).
TWEAK THIS CASSEROLE
Add Protein: Stir in cooked shredded chicken, diced ham, or crumbled bacon for a heartier dish.
Make It Spicy: Mix in ½ teaspoon cayenne pepper or top with crushed red pepper flakes. I like them spicylicious too!
Veggie Boost: Add sautéed mushrooms, bell peppers, or shredded carrots for extra nutrition. Cause you know it’s needed for our bodies.
STORAGE AND REHEATING
🧊 Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheat: Warm in the microwave or oven at 350°F until heated through.
❄️ Freeze: Assemble the casserole but don’t bake it. Cover tightly and freeze for up to 3 months. Bake from frozen at 350°F for 1 hour.
FAQ
Yes! Just steam or blanch fresh broccoli before adding it to the casserole.
Absolutely! Try adding shredded rotisserie chicken, diced ham, or crumbled bacon.
Use a gluten-free cream soup alternative and check the labels on all ingredients.
Yup! Assemble everything a day ahead, cover, and refrigerate. Bake when ready to serve.
Cheesy Broccoli Rice Casserole
Equipment
Ingredients
- 2 cans cream of mushroom soup
- 1 15 oz jar of cheese sauce
- ¼ cup butter melted (plus extra for greasing the dish)
- 1 cup milk
- 32 oz frozen chopped broccoli thawed
- 2 cups quick-cooking rice parboiled “minute rice”
- 1 medium onion diced
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Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter. Set aside.
- In a large mixing bowl, whisk together cream of mushroom soup, cheese sauce, melted butter, and milk until smooth.
- Stir in the broccoli, minute rice, and diced onion, making sure everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-55 minutes, until the casserole is bubbly and golden on top.
- Let cool for 10 minutes before serving. Enjoy!
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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