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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender broccoli, fluffy rice, and sharp cheddar in a creamy mushroom sauce. Baked in a 9x13-inch dish until hot and bubbling, it gets a melted cheddar topping and a 10-minute rest before serving.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting 10 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • nonstick cooking spray
  • 1 tbsp unsalted butter
  • 0.5 yellow onion medium, finely diced
  • 1 lb broccoli florets
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 1 cup sour cream
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cup cooked long-grain white rice
  • 1.5 cup sharp cheddar cheese shredded
For the topping
  • 0.5 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil, add the broccoli, and cook for 2 to 3 minutes, until bright green and crisp-tender; drain well.
  3. Melt the butter in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. In a large bowl, stir together the soup, milk, sour cream, garlic powder, salt, and pepper until smooth.
  5. Fold in the rice, broccoli, onion, and 1 1/2 cups cheddar.
  6. Spread the mixture in the prepared baking dish.
Top and bake
  1. Sprinkle the remaining 1/2 cup cheddar over the casserole.
  2. Bake for 25 to 30 minutes, until hot and bubbling around the edges and the cheese is melted.
  3. Rest for 10 minutes before serving.

Notes

Drain the broccoli well to help prevent a watery casserole. Refrigerate leftovers for 3 to 4 days; freeze leftovers yes. For a lighter swap, use plain Greek yogurt in place of the sour cream.