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This Broccoli Rice Casserole can be served as a side dish or a vegetarian main dish. We always have it at Thanksgiving and Christmas dinner. It’s a from scratch meal that’s easy to make and super tasty.
If you’re serving it to someone who doesn’t like broccoli you can substitute green peas, potatoes, or any other veggie you might have in your refrigerator.
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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.
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.
More Comfort Food Dishes
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Recipe
Broccoli Rice Casserole
Ingredients
Cream of Mushroom soup
- 2 tablespoons olive oil or light tasting oil of your choice divided use
- ½ large onion finely chopped
- 6 ounces mushrooms finely chopped
- ½ teaspoon garlic powder
- ¼ cup all purpose flour
- 1 cup milk
- ¾ cup vegetable broth
Casserole
- ¼ cup butter
- ¼ cup water
- ½ cup milk
- ½ teaspoon salt
- 2 cups instant rice
- 10 ounces frozen broccoli chopped
- 2 cups shredded jack cheese 8 ounces
Instructions
Make soup:
- Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 8-10 minutes, stirring occasionally.2 tablespoons olive oil or light tasting oil of your choice, ½ large onion
- Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes.6 ounces mushrooms
- Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes.½ teaspoon garlic powder, ¼ cup all purpose flour
- Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.1 cup milk, ¾ cup vegetable broth
Make casserole:
- Preheat the oven to 350° F.
- In a medium bowl melt butter in microwave. Add all of the prepared soup, water, milk, and salt to the butter and stir together. Stir in uncooked rice.¼ cup butter, ¼ cup water, ½ cup milk, 2 cups instant rice, ½ teaspoon salt
- Pour this mixture into a 13 x 9-inch dish that’s been sprayed with non-stick cooking spray. Lay broccoli on top. Sprinkle cheese on top of broccoli. Cover with foil.10 ounces frozen broccoli, 2 cups shredded jack cheese
- Bake in 350° F oven for 30 minutes.
- Remove foil lid, and return the casserole to the oven for 10 minutes to get some browning on the cheese.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This is the recipe I grew up with, but updated with fresher ingredients, and I love it so. I hope your family loves it as much as I do. Debi, author, Life Currents