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Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 9x13-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.