Creamy Broccoli Cheese Rice Casserole

Creamy Broccoli Cheese Rice Casserole is the side dish I turn to when I want something hearty without a lot of work. It’s a big pan of tender rice, bright broccoli, and sharp cheddar baked into a velvety sauce under a buttery cracker crust. Hands-on time is about 15 minutes, and the oven does the rest.

Serve it next to a roast chicken or as a meatless main with a simple salad. It’s forgiving, made with pantry staples, and works with fresh or frozen broccoli. One spoonful, and you’ll understand why this one always disappears.

Why This Casserole is Always a Hit

I’ve made countless versions of broccoli cheese casserole, but this one never gets pushed aside. The sauce starts with two cans of cream of mushroom soup, which keeps it lush without a homemade roux. Sharp cheddar melts into the rice so every bite carries that tangy, salty kick.

The top is a buttery cracker crumble that turns golden and toasty in the oven. You get a soft, cheesy center and a crunchy lid in every spoonful. It’s the contrast that brings people back for seconds.

Ingredients

• 1 tbsp unsalted butter: for sautéing the onion.
• 1 small yellow onion, finely diced: adds a savory backbone.
• 2 cloves garlic, minced: fresh garlic beats powder here.
• 2 (10.5 oz) cans cream of mushroom soup: use regular, not low-fat, for the creamiest texture.
• 1/2 cup whole milk: just enough to thin the soup a bit.
• 1/2 tsp garlic powder: reinforces the garlic without burning.
• 1/2 tsp kosher salt: adjust if your soup is already salty.
• 1/4 tsp black pepper: fresh cracked is best.
• 2 cups shredded sharp cheddar cheese: divided (1 1/2 cups for the filling, 1/2 cup for the top).
• 3 cups cooked long-grain white rice: from about 1 cup uncooked, cooled slightly.
• 4 cups small broccoli florets: fresh (steamed 3 to 4 minutes) or frozen (thawed and drained).
• 1 cup crushed butter crackers (like Ritz): about 1 sleeve, crushed into rough crumbs.
• 2 tbsp unsalted butter, melted: to bind the cracker topping.

Variations / Substitutions

• Protein boost: Stir in 1 cup diced cooked chicken or ham to make it a main dish.
• Soup swap: Cream of celery or cream of chicken soup works in place of mushroom.
• Cheese change: Sharp cheddar is classic, but a mix of Gruyère and Parmesan adds a nuttier depth.
• Dairy-free: Use a dairy-free cream soup and plant-based milk, plus your favorite meltable non-dairy cheddar shreds.
• Lighter option: You can swap half the rice with finely chopped cauliflower rice, but the texture will be less creamy.
• For a more traditional baked mac and cheese vibe, check out our Baked Macaroni and Cheese recipe.

How to Make Creamy Broccoli Cheese Rice Casserole

Step 1: Sauté the Onion and Garlic

Melt the 1 tablespoon of butter in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and let it sizzle for 30 seconds, just until fragrant.

The onion should look glossy and turn from sharp to sweet. Don’t let the garlic brown, or it will taste bitter.

Step 2: Mix the Cheesy Filling

In a large bowl, whisk together the 2 cans of cream of mushroom soup, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese until it’s evenly distributed.

Fold in the 3 cups of cooked rice and the 4 cups of broccoli florets (if using fresh, steam them first until just tender, about 3 to 4 minutes). Mix gently so the rice and broccoli stay intact but get coated in the sauce. The mixture will look very thick and pale white at this stage, which is exactly what you want.

Step 3: Assemble the Casserole

Scrape the rice mixture into a greased 9 by 13-inch baking dish. Spread it into an even layer, which should take about 2 minutes. Sprinkle the remaining 1/2 cup of cheddar over the top. In a small bowl, combine the 1 cup of crushed crackers with the 2 tablespoons of melted butter, then scatter the buttery crumbs all over the cheese.

The crumbs should cover the surface in a ragged, uneven blanket. That unevenness creates little crisp peaks that catch extra color in the oven.

Step 4: Bake Until Bubbly

Preheat your oven to 350°F (175°C). Bake the casserole on the center rack for 25 to 30 minutes. You’ll know it’s ready when the edges are bubbling noisily and the cracker topping has turned a deep golden brown.

A glass dish might need an extra 3 to 5 minutes, so watch for those browned crumbs and the first signs of sauce oozing up around the sides. The kitchen will smell like toasted butter and warm cheese.

Step 5: Scoop and Serve

Let the casserole rest on a trivet or folded towel for about 5 minutes before you dish it up. This helps the sauce settle so it doesn’t run when you scoop. Use a big spoon to serve, making sure everyone gets some of that crispy top along with the creamy rice underneath.

Serve it hot, right from the dish. The cracker topping will stay crunchy for a while, but it’s best eaten within the first 30 minutes.

Tips for the Creamiest Casserole

• Rice matters: Use cooled, not piping hot, cooked rice. Warm rice won’t absorb the sauce as well and can turn mushy.
• Broccoli prep: If you’re using fresh broccoli, steam it only until bright green and still firm. Overcooked broccoli turns to mush in the oven.
• Cheese from a block: Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly. Grate your own for a silkier filling.
• Cracker crush: Leave some larger pieces when crushing the crackers. They’ll give the topping more crunch.

Bake times by pan:

Storing Leftovers

• Refrigerate: Cover leftovers tightly and store in the fridge for up to 4 days. The topping will soften as it sits, but it’s still delicious.
• Reheating: Microwave individual portions or reheat the whole dish in a 350°F oven, covered, for 15 to 20 minutes. To re-crisp the topping, uncover for the last 5 minutes or pop it under the broiler briefly.

What to Serve With Broccoli Cheese Rice Casserole

This casserole is a natural partner for simple roasted meats. I like it next to a lemon-herb roast chicken because the bright, zesty skin cuts through the richness. For a lighter meal, serve it as a meatless main with a sharp green salad dressed in a lemon vinaigrette. The acidity balances the cheese.

Frequently Asked Questions

Can I use frozen broccoli without thawing?

No, thaw it completely and squeeze out excess water first. Adding watery frozen broccoli will thin the sauce.

Can I make this casserole ahead of time?

You can assemble it without the cracker topping up to 24 hours in advance, cover, and refrigerate. When ready to bake, add the topping and bake straight from the fridge, adding 10 to 15 minutes to the bake time.

What’s the best rice to use?

Long-grain white rice holds its shape and doesn’t clump. Brown rice will work but the texture will be chewier, and you’ll need to cook it fully before adding.

Can I skip the cracker topping?

You can, but you’ll miss that crisp contrast. Replace it with panko breadcrumbs mixed with melted butter for a similar effect.

Broccoli Cheese Rice Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 (10.5 oz) cans cream of mushroom soup
• 1/2 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 3 cups cooked long-grain white rice (from about 1 cup uncooked)
• 4 cups small broccoli florets, fresh (steamed) or frozen (thawed)
• 1 cup crushed butter crackers
• 2 tbsp unsalted butter, melted

Method

 

1. Sauté the onion in 1 tbsp butter over medium heat until soft, about 5 minutes. Add garlic and cook 30 seconds.
2. Whisk together soup, milk, garlic powder, salt, and pepper. Stir in 1 1/2 cups cheddar. Fold in rice and broccoli.
3. Spread mixture into a greased 9×13-inch dish. Top with remaining 1/2 cup cheddar, then combined cracker crumbs and melted butter.
4. Bake at 350°F (175°C) for 25 to 30 minutes, until bubbly and golden.
5. Let rest 5 minutes, then serve.

Notes

For the crispest topping, let the casserole rest just 5 minutes after baking before scooping. If you’ve already steamed the broccoli and cooked the rice, this comes together in a flash. Use a block of cheddar and grate it yourself for the creamiest result.