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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender long-grain rice, thawed broccoli, condensed cream of mushroom soup, and sharp cheddar in a baked 9x13-inch casserole. It comes out creamy and bubbling around the edges, with melted cheddar on top.
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Prep Time 15 minutes
Cook Time 52 minutes
Resting 15 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 1.33 cup long-grain white rice
  • 2.67 cup water
  • 0.5 tsp kosher salt
  • 1 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 1 package (10 oz) frozen chopped broccoli thawed and squeezed dry
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2.5 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan
  • 1 10-inch skillet

Method
 

  1. Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Combine the long-grain white rice, water, and kosher salt in a 2-quart saucepan and bring to a boil.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove the saucepan from the heat and let the rice stand covered for 10 minutes.
  5. Melt the unsalted butter in a 10-inch skillet over medium heat.
  6. Add the finely chopped yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  7. In a large bowl, combine the cooked rice, onion, thawed and squeezed-dry frozen chopped broccoli, condensed cream of mushroom soup, milk, garlic powder, black pepper, and 2 cups of the shredded sharp cheddar; stir until evenly mixed.
  8. Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup shredded sharp cheddar evenly over the top.
  9. Cover the dish with foil and bake for 20 minutes.
  10. Uncover and bake for 10 to 15 minutes, until bubbling around the edges and the cheese is melted.
  11. Let the casserole rest for 5 minutes before serving.

Notes

Squeeze the thawed broccoli very dry to keep the casserole from becoming watery. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may soften after thawing. For a gluten-free version, use a gluten-free condensed cream of mushroom soup.