This broccoli, rice, and cheese casserole is a warm and satisfying dish that comes together quickly for a weeknight dinner. It’s a classic combination of creamy cheese sauce, tender broccoli, and rice, baked until bubbly with a crunchy topping.
With about 15 minutes of prep time, you can have this casserole in the oven. It’s a straightforward recipe that relies on pantry staples to create a comforting meal for any night of the week.
Why is Broccoli Rice and Cheese Casserole a Must-Try?
One-Pan Prep: The entire filling comes together in a single skillet before going into the baking dish, which makes cleanup much easier.
Uses Simple Ingredients: The recipe calls for common items like frozen broccoli, condensed soup, and rice, making it easy to prepare without a special trip to the store.
Customizable and Forgiving: You can easily adjust the ingredients. Try different cheeses, add leftover cooked chicken, or use brown rice instead of white.
Ingredients for Broccoli Rice and Cheese Casserole
• Condensed Cheddar Cheese Soup: This is the key to the quick and creamy sauce. You can find it in the soup aisle of most grocery stores.
• Frozen Chopped Broccoli: Using frozen and thawed broccoli is a great time-saver. Make sure to drain any excess water after thawing to avoid a watery result.
• Panko Breadcrumbs: These Japanese-style breadcrumbs provide a lighter, crispier crunch than traditional breadcrumbs.
• Sharp Cheddar Cheese: A sharp cheddar provides a nice, strong cheese flavor that stands up to the other ingredients. Mild or medium cheddar also works well.
• Cooked Rice: This recipe is a good way to use up leftover rice. Any long-grain white or brown rice will work.
Exact quantities are in the recipe card below.
How to Make Broccoli Rice and Cheese Casserole
Step 1: Prepare the Topping and Oven
Start by preheating your oven to 375°F (190°C) and greasing your baking dish. For the crunchy topping, simply melt a little butter and toss it with panko breadcrumbs in a small bowl until they are all coated. Set this aside for later.
Step 2: Cook the Vegetables
In a large skillet, melt the rest of the butter and sauté the chopped onion until it’s soft. Add the thawed frozen broccoli and cook for a few minutes until it’s bright green and tender but still has a little bite.
Step 3: Create the Cheesy Sauce
Turn the heat down and stir the condensed soup, milk, cooked rice, and shredded cheddar cheese right into the skillet with the vegetables. Add a little salt and pepper, and keep stirring until the cheese has melted into a smooth, creamy sauce that coats everything.
Step 4: Assemble and Bake
Pour the entire mixture from the skillet into your prepared baking dish. Spread it out evenly, then sprinkle the buttered panko all over the top. Bake for 25 to 30 minutes, until the casserole is hot and bubbling and the topping is a lovely golden brown.
What to Serve with Broccoli Rice and Cheese Casserole
This casserole is a complete meal on its own, but it also pairs well with a simple green salad or some sliced fresh tomatoes.
Expert Tips for Broccoli Rice and Cheese Casserole
Thawing the broccoli first helps prevent a watery casserole. You can thaw it in the microwave or by running it under cool water in a colander. Be sure to drain it well.
For a cheesier topping, you can reserve 1/2 cup of the shredded cheddar and sprinkle it on before adding the panko.
Using freshly shredded cheese from a block will result in a smoother, creamier sauce as it melts better than many pre-shredded cheeses.
This recipe is a great use for leftover rice. Make sure your rice is already cooked and cooled slightly before adding it to the mixture.
How to Store and Freeze Broccoli Rice and Cheese Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To freeze, let the casserole cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat portions in the microwave or a 350°F (175°C) oven until warmed through.
Broccoli Rice and Cheese Casserole Recipe FAQs
Can I use fresh broccoli instead of frozen?
Yes, you can. You will need about 4 to 5 cups of fresh broccoli florets. We recommend steaming or blanching them for a few minutes until tender-crisp before adding them to the skillet.
Do I have to use condensed cheese soup?
The condensed soup makes the sauce very quick and easy. If you prefer to make a sauce from scratch, you can make a simple cheese sauce with butter, flour, milk, and shredded cheese.
Can I prepare this casserole ahead of time?
Yes. You can assemble the casserole without the panko topping, cover, and refrigerate for up to 24 hours. When you’re ready to bake, add the panko topping and increase the baking time by 10-15 minutes to ensure it’s heated all the way through.
Broccoli Rice and Cheese Casserole
Ingredients
- 4 tablespoons unsalted butter divided, 57 g
- 1/2 cup panko breadcrumbs 28 g
- 1 small yellow onion finely chopped
- 1 pound frozen chopped broccoli thawed and drained, 450 g
- 1 can condensed cheddar cheese soup 10.5 ounces / 298 g
- 1/2 cup milk 120 ml
- 3 cups cooked long-grain white rice approx. 540 g
- 1 1/2 cups shredded sharp cheddar cheese 170 g
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- In a small bowl, melt 2 tablespoons of butter in the microwave. Stir in the panko breadcrumbs until they are evenly coated. Set aside.
- In a large skillet or pot, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the thawed broccoli to the skillet. Cook for 5 minutes, stirring occasionally, until it is heated through and tender-crisp.
- Reduce the heat to low. Stir in the condensed cheese soup, milk, cooked rice, shredded cheddar cheese, salt, and pepper.
- Continue to stir until the cheese is melted and everything is well combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the buttered panko mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes, or until the filling is bubbly and the topping is golden brown. Let the casserole rest for 5 minutes before serving.
Notes
