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Traditional Broccoli Rice Casserole with Cheddar

Broccoli rice casserole combines tender long-grain rice, crisp-tender broccoli, and sharp cheddar in a creamy mushroom sauce. Baked uncovered until hot and bubbling around the edges, it has a golden, cheesy top and a soft, hearty center.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 cup long-grain white rice
  • 2 cups water divided
  • 2 tablespoons water divided
  • 0.5 teaspoon salt
  • 1 lb broccoli florets cut into bite-size pieces
  • 2 tablespoons unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 2 cups sharp cheddar cheese shredded
  • 0.25 teaspoon black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan
  • 1 large skillet
  • 1 microwave

Method
 

  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Combine the rice, 2 cups water and salt in a 2-quart saucepan.
  4. Bring to a boil, cover, reduce the heat to low and cook for 15–18 minutes, until the rice is tender and the water is absorbed.
  5. Let stand, covered, for 5 minutes.
  6. Put the broccoli and remaining 2 tablespoons water in a large microwave-safe bowl, cover and microwave for 4–5 minutes, stirring once halfway through, until crisp-tender.
  7. Drain any excess water.
  8. Melt the butter in a large skillet over medium heat.
  9. Cook the onion for 5–7 minutes, until softened.
  10. Stir the cooked rice, broccoli, onion, soup, milk, cheddar and black pepper together in a large bowl until evenly combined.
  11. Spread the mixture in the prepared baking dish.
  12. Bake uncovered for 25–30 minutes, until hot and bubbling around the edges.
  13. Let rest for 10 minutes before serving.

Notes

For the best texture, drain excess water from the broccoli before mixing so the casserole stays creamy rather than watery. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. No simple dietary swap preserves the recipe’s original flavor and texture.