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Broccoli Rice Casserole

Broccoli rice casserole combines cooked white rice and tender broccoli in a creamy mushroom sauce, topped with sharp cheddar. Bake it until bubbling at the edges, then let it rest so the casserole holds together when served.
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Prep Time 15 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 tbsp unsalted butter
  • 1 cup yellow onion finely chopped
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 0.25 cup milk
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cups long-grain white rice cooked
  • 1 bag (12 oz) broccoli frozen florets, thawed, chopped, and patted dry
For the topping
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Prepare the casserole
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a 10-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes, stirring often, until softened.
  4. In a 4-quart mixing bowl, whisk together the condensed soup, sour cream, milk, salt, and pepper.
  5. Stir in the rice, broccoli, and cooked onion until evenly combined.
  6. Transfer the mixture to the prepared baking dish.
Top and bake
  1. Sprinkle the cheddar evenly over the casserole.
  2. Bake for 30 to 35 minutes, until the edges are bubbling and the center reaches 165°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, pat the thawed broccoli dry before mixing it in. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free condensed cream of mushroom soup.