Cheddar & Broccoli Rice Casserole: A Cheesy, Comforting Classic
This Cheddar & Broccoli Rice Casserole is the ultimate comfort food—fluffy rice and tender broccoli tossed in a creamy, cheesy sauce and baked until bubbly and golden. It’s simple, satisfying, and a family favorite that works as both a hearty side dish or a main course.
Broccoli and cheese are a classic combination, beloved for their balance of wholesome greens and gooey, melty comfort.
This casserole takes that pairing to the next level by adding rice for extra heartiness and baking everything together in one creamy dish.
A staple in many Southern kitchens and potlucks, Cheddar & Broccoli Rice Casserole has stood the test of time as a go-to dish for weeknights, holidays, and gatherings.
Why You’ll Love This Recipe
- Family-friendly: Creamy, cheesy, and kid-approved.
- Easy & budget-friendly: Made with simple pantry and fridge staples.
- Versatile: Works as a side or main dish, with plenty of add-in options.
- Meal prep friendly: Stores and reheats well for busy weeks.
- Comfort food classic: Nostalgic and crowd-pleasing for holidays or casual dinners.
Cheddar & Broccoli Rice Casserole
Ingredients
- Main Casserole:
- 2 cups cooked rice white, brown, or wild rice
- 3 cups broccoli florets lightly steamed or blanched
- 1 cup shredded sharp cheddar cheese or a mix of cheddar and mozzarella for extra creaminess
- 1 can 10.5 oz cream of mushroom soup (or cream of chicken soup; use homemade white sauce for a fresher option)
- ½ cup milk or half-and-half for richer texture
- 1 small onion finely diced (optional, for extra flavor)
- 2 cloves garlic minced
- 2 tbsp butter or olive oil
- Salt & pepper to taste
- Optional Topping:
- ½ cup breadcrumbs or crushed crackers mixed with 1 tbsp melted butter
- Extra ½ cup shredded cheddar for a golden cheesy crust
- Substitutions:
- Use frozen broccoli if fresh isn’t available just thaw and drain well.
- Swap cheddar for Gruyère or pepper jack to change up the flavor.
- For a lighter option use Greek yogurt in place of the soup + milk.
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook aromatics: In a skillet, melt butter or heat olive oil. Sauté onion and garlic until fragrant and softened, about 3–4 minutes.
- Mix base: In a large bowl, combine cooked rice, steamed broccoli, sautéed onion/garlic, soup, milk, and half of the cheddar cheese. Stir until everything is well coated. Season with salt and pepper.
- Assemble casserole: Transfer mixture to the prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining cheddar cheese evenly on top. If using, add breadcrumb topping for crunch.
- Bake: Place in the oven uncovered for 25–30 minutes, until the casserole is bubbling and the top is golden brown.
- Rest & serve: Let sit for 5 minutes before serving. The cheesy aroma and golden crust should make it irresistible!
Ingredients List
Main Casserole:
- 2 cups cooked rice (white, brown, or wild rice)
- 3 cups broccoli florets, lightly steamed or blanched
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella for extra creaminess)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup; use homemade white sauce for a fresher option)
- ½ cup milk (or half-and-half for richer texture)
- 1 small onion, finely diced (optional, for extra flavor)
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- Salt & pepper, to taste
Optional Topping:
- ½ cup breadcrumbs or crushed crackers mixed with 1 tbsp melted butter
- Extra ½ cup shredded cheddar for a golden, cheesy crust
Substitutions:
- Use frozen broccoli if fresh isn’t available (just thaw and drain well).
- Swap cheddar for Gruyère or pepper jack to change up the flavor.
- For a lighter option, use Greek yogurt in place of the soup + milk.
Step-by-Step Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook aromatics: In a skillet, melt butter or heat olive oil. Sauté onion and garlic until fragrant and softened, about 3–4 minutes.
- Mix base: In a large bowl, combine cooked rice, steamed broccoli, sautéed onion/garlic, soup, milk, and half of the cheddar cheese. Stir until everything is well coated. Season with salt and pepper.
- Assemble casserole: Transfer mixture to the prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining cheddar cheese evenly on top. If using, add breadcrumb topping for crunch.
- Bake: Place in the oven uncovered for 25–30 minutes, until the casserole is bubbling and the top is golden brown.
- Rest & serve: Let sit for 5 minutes before serving. The cheesy aroma and golden crust should make it irresistible!
Cooking Tip: For extra color and nutrients, stir in diced red bell peppers or carrots along with the broccoli.
Pro Tips & Variations
- Healthier version: Use brown rice and low-fat cheese or replace cream soup with a Greek yogurt-based sauce.
- Extra protein: Stir in shredded rotisserie chicken, cooked ground turkey, or tofu cubes.
- Flavor boost: Add Dijon mustard, paprika, or a pinch of cayenne pepper to the sauce.
- Cheese lovers: Mix cheddar with Gruyère, Swiss, or Monterey Jack for extra depth.
- Vegan option: Use dairy-free cheese, plant-based milk, and a vegan cream soup substitute.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave single servings.
Serving Suggestions
- Toppings: Garnish with fresh parsley, chives, or crispy fried onions for added crunch.
- Sides: Pair with a green salad, roasted chicken, or baked salmon for a balanced meal.
- Drinks: Serve with iced tea, sparkling water with lemon, or a light Chardonnay.
- Occasions: Perfect for weeknight family dinners, potluck gatherings, holiday side dishes, or meal prep.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready—just add 5–10 minutes to the cook time if baking straight from the fridge.
Q: Can I freeze Cheddar & Broccoli Rice Casserole?
Absolutely. Freeze fully baked and cooled portions wrapped tightly for up to 2 months. Reheat covered at 350°F (175°C) until hot.
Q: Can I use frozen broccoli?
Yes—just thaw it completely and drain well to prevent excess water in the casserole.
Q: How do I keep the casserole creamy?
Don’t overcook the rice and avoid adding too much liquid. A splash of extra milk or cream before baking can also help maintain creaminess.
