Go Back

Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender rice, thawed broccoli, cream of mushroom soup, and sour cream in a 9x13-inch baking dish. Baked until hot and bubbling with melted cheddar on top, it makes a hearty, comforting side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 57 minutes
resting 20 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.5 teaspoon salt
  • 2 tablespoons butter
  • 1 yellow onion medium, chopped
  • 2 package (10 oz) frozen chopped broccoli thawed and well-drained
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 3 cups sharp cheddar cheese shredded, divided
  • 0.25 teaspoon black pepper

Equipment

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

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Combine the rice, water, and salt in a medium saucepan and bring to a boil.
  4. Cover, reduce the heat to low, and simmer for 15 minutes.
  5. Remove from the heat and let stand, covered, for 10 minutes.
  6. Fluff the rice with a fork.
  7. Melt the butter in a large skillet over medium heat.
  8. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  9. In a large bowl, combine the cooked rice, onion, broccoli, soup, sour cream, 2 cups of the cheddar, and black pepper.
  10. Spread the mixture in the prepared dish.
  11. Sprinkle the remaining 1 cup cheddar over the top.
  12. Bake for 30 to 35 minutes, until the casserole is hot and bubbling around the edges and the cheese is melted.
  13. Let the casserole rest for 10 minutes before serving.

Notes

Drain the broccoli well so the casserole does not turn watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free condensed cream of mushroom soup.