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.
1cupshredded sharp cheddar cheeseor a mix of cheddar and mozzarella for extra creaminess
1can10.5 oz cream of mushroom soup (or cream of chicken soup; use homemade white sauce for a fresher option)
½cupmilkor half-and-half for richer texture
1small onionfinely diced (optional, for extra flavor)
2clovesgarlicminced
2tbspbutter or olive oil
Salt & pepperto taste
Optional Topping:
½cupbreadcrumbs or crushed crackers mixed with 1 tbsp melted butter
Extra ½ cup shredded cheddar for a goldencheesy crust
Substitutions:
Use frozen broccoli if fresh isn’t availablejust thaw and drain well.
Swap cheddar for Gruyère or pepper jack to change up the flavor.
For a lighter optionuse 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!