Broccoli Rice Casserole

5 from 1 vote

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 classic creamy, cheesy comfort food at its best.

Course Main Course, Side Dish

Cuisine American

Keyword broccoli, casserole, rice

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 332kcal

Author Debi

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

Soup can be made ahead up to 5 days, and kept in the fridge. Soup can also be frozen for future use.

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

For longer storage, place the casserole 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.

Making it for the holidays? 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.

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