Creamy rice and broccoli bake loaded with cheddar
Cheesy Broccoli Rice Casserole
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
8
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A comforting casserole of tender rice and broccoli smothered in a cheesy cream sauce and baked until golden. A family-favorite side dish that pairs with everything.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Sarah Chen
(Updated )
This cheesy broccoli rice casserole is the ultimate crowd-pleasing side dish—creamy, cheesy, and loaded with tender broccoli. It uses cooked rice so it comes together incredibly fast.
Ingredients
- 3 cups cooked white rice
- 4 cups broccoli florets, steamed
- 2 cups shredded sharp cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- 1
Mix soup, sour cream, milk, and 1.5 cups cheese in a large bowl until combined.
- 2
Fold in cooked rice and steamed broccoli. Season with salt, pepper, and garlic powder.
- 3
Spread mixture into a greased 9x13 baking dish.
- 4
Top with remaining shredded cheddar cheese.
- 5
Bake at 350°F for 25-30 minutes until cheese is melted and edges are bubbly.
Substitutions
Cream of chicken soupCream of mushroom soup
Either works perfectly for the creamy base
Sour creamGreek yogurt
Adds the same tanginess with extra protein
Tips & Storage
Pro Tips
Use day-old rice for the best texture—freshly cooked rice can make it gummy.
Don't overcook the broccoli before baking—it should be crisp-tender since it cooks more in the oven.
Storage
Refrigerate covered for up to 4 days. Freezes well for up to 2 months.
Reheating
Reheat at 350°F for 15-20 minutes, or microwave individual portions.
Nutrition Facts
Per serving (35mg) · 8 servings
Calories260
Protein10g
Carbohydrates13g
Fat26g
Fiber540mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use brown rice?
- Yes—cook it fully before adding since it needs more time than white rice.
- Can I make it without canned soup?
- Make a roux with 3 tbsp butter and flour, add milk, and stir until thick for a homemade version.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →