Broccoli Rice Casserole

Mom’s recipe

This is my mom’s recipe, and I always asked for it during the holidays. It probably came from Minute rice or even from Campbell’s soup originally.

Mom’s original recipe called for a can of cream soup, but I wanted a recipe with no condensed soup. I’ve changed it up so that it’s my homemade cream of mushroom soup. The homemade version has less sodium, and I feel it’s better for you than the can of soup.

Recipes used to be written so differently. For instance, this one just said “lots of jack cheese, shredded”. So, I went with my best guess in recreating the recipe. Feel free to cut the amount in half, or even stir half of the cheese directly into the rice mixture before baking. Heck, you could even stir the broccoli into the rice mixture if you have a picky eater.

But all the cheese does make a really yummy crust on top of the casserole.

Recipe notes

I recommend buying whole broccoli florets rather than broccoli cuts (parts). The broccoli cuts often have mostly stems, which are fine for soup, but you want the pretty florets here. I also think the florets have more flavor than chopped broccoli stalk pieces.

I made the casserole fancy by leaving the broccoli pieces whole for the pictures. Feel free to chop it up into smaller pieces to make it more bite sized.

Use whatever milk you prefer. I’ve made the casserole with everything from whole milk to non-fat milk. It’s richer and thicker with whole milk, but with fewer calories if you use non-fat milk.

How to make

Just some quick pictures on how to make this casserole to help you out. It’s super easy to make.

Melt the butter, and add in the homemade mushroom soup, water, milk, and salt.

Add the uncooked rice and pour the mixture into a casserole dish that’s been sprayed with cooking spray.

Add the broccoli, and then the cheese. Cover with foil, and then bake. Remove foil lid, and return the casserole to the oven for 10 minutes to brown the cheese.

Pre-making and Storage

The cream of mushroom soup base can be made ahead up to 5 days, and kept in the fridge. Soup can also be frozen for future use.

Any leftover casserole can be placed in an airtight container and kept in the fridge for up to a week. Reheat the leftovers in the microwave.

For longer storage, place the casserole, once it’s completely cooled, in individual servings in airtight containers and into the freezer for up to 3 months. Frozen servings can be defrosted in the fridge overnight, or in the microwave.

Can I make this ahead of time for the holiday?

Want to make this broccoli rice casserole in advance to serve on the holiday table?

Yes, the dish can be made in advance. Layer the casserole with the shredded cheese, and cover tightly with foil, then cover with plastic wrap. Be sure it’s completely cooled, and store in the refrigerator for up to 2 days, until ready to bake. When ready to bake, take the plastic wrap off and bake as directed.

Serving suggestions

This cheesy broccoli rice casserole is great served alongside Crescent Chicken Squares for a great kid-friendly weeknight meal.

For another family meal that’s budget friendly, make my Meatball Casserole and Air Fryer Green Beans.

For Thanksgiving dinner, serve up some rolled stuffed turkey, mashed potatoes, and stuffing. And don’t forget the Libby’s Pumpkin Pie Recipe!

Changes to the recipe

I left the casserole without too much adornment, because I have such fond memories. If you want to make it more grown up, feel free to add ½ teaspoon garlic powder, dried onion flakes, or even some mustard powder to the casserole for a more adult flavor.

Substitute any cheese you prefer. Cheddar would be great; pepper jack would add a nice zing.

You could also toss in some shredded cooked chicken to make it more of a meal.

Crumble on some Ritz crackers or potato chips if you like.

Whether it’s for Easter, Thanksgiving, Christmas, or even a weeknight meal, this Broccoli Rice Casserole is a classic creamy, cheesy comfort food dish that your family will love.

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