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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender long-grain rice and broccoli in a creamy mushroom sauce, topped with sharp cheddar. Bake it uncovered until bubbling around the edges and the cheese is melted.
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Prep Time 15 minutes
Cook Time 53 minutes
Resting time 15 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice rinsed
  • 2 cups water
  • 0.5 teaspoon kosher salt
For the broccoli
  • 1 package (16 oz) frozen broccoli florets thawed
For the casserole
  • 1 nonstick cooking spray
  • 2 tablespoons unsalted butter
  • 1 yellow onion small, finely chopped
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 0.25 teaspoon black pepper
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 2-quart saucepan
  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Prepare the oven
  1. Heat the oven to 350°F.
Cook the rice
  1. Combine the rice, water, and salt in a 2-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed.
  4. Remove the pan from the heat and let the rice rest, covered, for 5 minutes.
  5. Fluff the rice with a fork.
Prepare the broccoli
  1. Drain the thawed broccoli in a colander, pressing gently to remove excess water.
  2. Chop any extra-large broccoli florets into bite-size pieces.
Make the casserole
  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Melt the butter in a 10-inch skillet over medium heat.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Whisk together the soup, milk, sour cream, and black pepper in a large bowl.
  5. Stir in the cooked onion and 1 1/2 cups of the cheddar.
  6. Fold the cooked rice and broccoli into the soup mixture.
  7. Spread the mixture evenly in the prepared dish.
  8. Sprinkle with the remaining 1/2 cup cheddar.
  9. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and the cheese is melted.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, press excess water from the thawed broccoli before mixing it in. Refrigerate leftovers for up to 3–4 days; freezer-friendly. For a gluten-free option, use a gluten-free condensed cream of mushroom soup.