Here’s a classic Broccoli Rice Casserole recipe that’s creamy, cheesy, and perfect as a side dish or even a main.
Ingredients (serves 6–8)
- 4 cups broccoli florets (fresh or frozen, lightly steamed if fresh)
- 2 cups cooked white rice (or brown rice for a healthier option)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crushed crackers or breadcrumbs for topping
- 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the base: In a large bowl, combine cooked rice, broccoli, soup, sour cream, milk, onion, garlic, salt, pepper, and 1 cup shredded cheddar. Mix until well combined.
- Assemble casserole: Pour the mixture into the prepared baking dish.
- Add topping: Mix crushed crackers or breadcrumbs with melted butter, then sprinkle on top. Add a little extra shredded cheddar if desired.
- Bake: 25–30 minutes, until the top is golden and the casserole is bubbly.
- Serve: Let it cool for 5 minutes before serving.
💡 Tips:
- For extra flavor, sauté the onion and garlic in a bit of butter before mixing them in.
- You can swap cheddar for Monterey Jack or a mix of cheeses for variation.
- Adding cooked chicken or ham makes it a hearty main dish.
If you want, I can also give a healthier version with cauliflower rice and Greek yogurt that’s lower in carbs but just as creamy. Do you want me to do that?
