🥦🧀 Broccoli Casserole
This comforting Broccoli Casserole combines tender broccoli, fluffy rice, creamy condensed soup, sweet sautéed onion, and plenty of melted cheddar cheese. Everything comes together in one bubbling casserole that’s simple, hearty, and perfect for family dinners or holiday tables.
It’s an especially easy way to turn basic pantry ingredients into a satisfying side dish that pairs beautifully with roasted chicken, turkey, ham, or steak.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: About 50 minutes
- Servings: 6–8
- Difficulty: Easy
- Method: Oven-baked
- Pan: 9 × 13-inch (23 × 33 cm) baking dish
Ingredients
For the Casserole
- 2 cups (about 300 g) cooked broccoli florets
- 2 cups (about 320 g) cooked white rice
- 2 cups (200 g) shredded cheddar cheese, divided
- 1 can (10.5 oz / 298 g) cream of chicken soup
- ½ cup (120 ml) milk
- ½ cup (about 75 g) finely chopped onion
- ½ teaspoon garlic powder, optional
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
Optional Topping
- ½ cup shredded cheddar cheese
- ½ cup breadcrumbs or crushed buttery crackers
- 1 tablespoon melted butter
Instructions
1. Preheat the Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
Set aside.
2. Prepare the Onion
Heat a small skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Remove from the heat.
You can skip this step and add the raw onion directly to the casserole, but briefly sautéing it gives the dish a sweeter, deeper flavor.
3. Make the Creamy Mixture
In a large mixing bowl, whisk together the cream of chicken soup and milk until smooth.
Add the sautéed onion, garlic powder if using, black pepper, and a small amount of salt.
Stir well.
4. Add the Rice and Broccoli
Add the cooked rice and broccoli to the bowl.
Gently fold everything together until the vegetables and rice are evenly coated in the creamy mixture.
5. Add the Cheese
Stir in 1½ cups of the shredded cheddar cheese.
Mix just until evenly distributed.
Reserve the remaining ½ cup for the top.
6. Transfer to the Baking Dish
Pour the mixture into the prepared baking dish.
Spread it evenly with a spatula.
7. Add the Cheese Topping
Sprinkle the remaining ½ cup cheddar evenly over the surface.
For a crunchy topping, combine the breadcrumbs or crushed crackers with melted butter and scatter them over the cheese.
8. Bake
Cover the casserole loosely with aluminum foil.
Bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is completely melted, the edges are bubbling, and the casserole is heated through.
9. Brown the Top
For a more golden finish, switch the oven to BROIL/GRILL for the final 1–2 minutes.
Watch carefully so the cheese and topping don’t burn.
10. Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes.
This allows the creamy sauce to settle and makes serving easier.
Spoon onto plates and serve warm.
Chef’s Tips
- Don’t overcook the broccoli: It should be tender but still retain some texture before going into the casserole.
- Use cooked, cooled rice: Rice that’s already cooked and relatively dry works best.
- Shred your own cheese: Freshly shredded cheddar melts more smoothly.
- Adjust the consistency: If your soup is especially thick, add another tablespoon or two of milk.
- Don’t overbake: Excessive baking can dry out the rice and sauce.
- Use sharp cheddar: It gives the casserole more flavor without requiring extra cheese.
Easy Variations
Chicken Broccoli Casserole
Add 2 cups shredded cooked chicken for a complete one-dish meal.
Broccoli Cheddar Casserole
Replace the cream of chicken soup with cream of mushroom or cream of broccoli soup for a vegetarian-friendly version.
Bacon Broccoli Casserole
Fold in ½ cup cooked, crumbled bacon for a smoky, savory flavor.
Crunchy Cracker Topping
Use crushed buttery crackers mixed with melted butter for an extra-crispy golden topping.
Extra Creamy
Add ½ cup sour cream to the soup mixture for a richer, tangier casserole.
Mixed Vegetable Casserole
Add cooked carrots, peas, or corn along with the broccoli.
Make-Ahead Instructions
Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours.
When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 20 minutes while the oven preheats.
Bake covered for approximately 25–30 minutes, then uncover and continue baking until hot and bubbling.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or larger portions covered in a 350°F (175°C) oven until hot.
Freezing
For best results, freeze the casserole before baking.
Assemble in a freezer-safe baking dish and wrap tightly.
Freeze for up to 2 months.
Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed until heated through.
Final Result
A bubbling, creamy Broccoli Casserole loaded with tender broccoli, fluffy rice, sweet onion, and plenty of gooey cheddar cheese beneath a beautifully golden top. It’s an easy, comforting side dish that’s perfect for both everyday family meals and holiday dinners.