Alright, You Ready for Some Cheesy Comfort?
I can't even count how many times I've made this Cheesy Broccoli Rice Casserole (Easy Side)—I mean, it's basically my go-to when I want something cozy but don’t have the patience for fancy cooking. I still remember the first time I made it, I was out of cheddar so I panicked and threw in some random cheese ends from the fridge (turned out surprisingly good, if a bit odd-colored). My little nephew once called it "green mac and cheese"—which made me laugh, but you know what? Not far off, kiddo.
Why You'll Love This (Or At Least, Why I Do!)
I whip this up when it's a Wednesday and I can't be bothered to cook a million things (who has the energy for that after work?). My family goes mad for it—especially my sister, who swears it's the only way she'll eat broccoli without sulking. In a pinch, I’ve even made it for a holiday, and no one seemed to notice it wasn’t 100% made-from-scratch. (Don’t tell my mom. She swears by everything homemade, but honestly, shortcuts are a life-saver.) Oh, and the smell? It fills the kitchen with that cheesy, homey aroma—kind of like when your neighbor bakes bread and you get jealous.
What You'll Need (With My Personal Tweaks)
- 2 cups cooked rice (white, brown, or—confession—I once used leftover risotto. Not bad!)
- 1 ½ cups broccoli florets, steamed or microwaved (frozen works fine if you can't be bothered to chop fresh)
- 1 can (10.5 oz) condensed cream of mushroom soup (cream of chicken also works, or I’ve even tried cream of celery when I was out of options)
- 1 cup shredded cheddar cheese (sharp is best, but use what you’ve got; Monterey Jack is lovely)
- ⅓ cup milk (or hey, half-and-half if you want it richer, or oat milk if dairy's not your thing)
- ½ teaspoon garlic powder (optional, but kinda nice)
- Salt and pepper to taste (my grandma always insisted on Lawry's Seasoned Salt, but regular is fine)
- Handful of crispy fried onions or breadcrumbs (for a crunchy top, but only if you want)
How I Actually Make It (Not Always by the Book)
- Preheat your oven to 350°F (or about 180°C if you’re on my side of the pond).
- Grab a big bowl and toss in the rice, broccoli, soup, most of the cheese (I usually hold a little back for topping), milk, garlic powder, and a good pinch of salt and pepper. Mix it up—don’t be shy. This is where I sneak a taste. If it’s bland, add more cheese (there’s no such thing as too much, really).
- Spoon your cheesy mess into a greased 8x8-inch baking dish. If you only have a weirdly shaped pyrex, that works too—just make sure it’s not too shallow. I’ve learned the hard way about spillage.
- Sprinkle the rest of your cheese on top. Throw on those crispy onions or breadcrumbs if you’re feeling fancy.
- Bake uncovered about 25–30 minutes, or until bubbly around the edges. Don’t panic if the top gets a bit golden—that’s the best part!
- Let it sit five minutes (yes, really, or you’ll burn your mouth—I always forget and regret it).
Notes From My Many (Many) Attempts
- If it looks kinda soupy before baking, that's ok—it thickens up. Actually, I find it works better if the mix is a little wetter before it goes in the oven.
- Don’t skip greasing the dish; I’ve had to soak the thing overnight because I was lazy.
- Leftover cooked rice works like a charm (sometimes I even use takeout rice form the fridge—shhh).
Variations I’ve Tried (And a Flop or Two)
- Added diced cooked chicken once; turned it into dinner instead of just a side. Not bad!
- Sneaked in some sautéed onions—delicious, but, honestly, a bit more work than I can usually manage after a long day.
- Subbed in cauliflower for the broccoli—eh, not my favorite; tasted a little bland, but maybe that’s just me.
- Once used Velveeta. No regrets, but it was a bit… extra. Like, ‘90s potluck extra.
What If I Don’t Have All the Right Gear?
You don’t need any fancy stuff. Any oven-safe dish does the trick. In a bind, I’ve used a deep skillet and covered it with foil; not recommended, but it works. Mixing bowl? Use the pot you cooked the rice in—it saves dishes. Spatula, big spoon, or—let’s be honest—your clean hands (it’s rustic, right?).
How Long Does This Last? (Honestly, Not Long!)
Store leftovers in the fridge, covered, up to 3 days. But really, it never lasts that long in my house. I've tried freezing it—works okay, but the texture's a bit off when reheated. If you’re keen, here’s some advice on freezing casseroles from The Kitchn.
How I Like to Serve It
I usually plop a big spoonful alongside roast chicken or pork chops (Sunday dinner at my place). My cousin likes it with a side of hot sauce—go figure. Once, we even had it at a brunch with eggs. Odd combo, surprisingly good. If you want to round it out, toss together a crisp salad and call it a meal.
Little Things I’ve Learned (a.k.a. Pro Tips)
- Don’t rush the baking. I once tried cranking up the oven to speed things up—ended up with burned edges and a still-cold center. Patience!
- If you want it extra creamy, add a dollop of sour cream or even some Greek yogurt to the mix before baking. (I stumbled on this by accident when cleaning out the fridge.)
- Let it cool a couple minutes before eating. I know I already said it, but, ouch.
FAQ—Real Questions from Real People (Mostly Family!)
- Can I use brown rice? Yep, I do it all the time when I'm feeling slightly healthier. Just cook it all the way first so it's not chewy.
- Is it gluten-free? If you use a GF soup (like the ones from Pacific Foods), you’re golden. Double check your breadcrumbs though.
- Can I make it ahead? Absolutely—just assemble, cover, and refrigerate. Bake when you’re ready. Actually, I think this tastes better the next day anyway.
- What if I don’t have an oven? Oof, tough one. I’ve heard of people making a stovetop version in a deep skillet; never tried, but maybe worth a go?
- Can I add more veggies? For sure. Carrots (grated), peas, even some spinach. Don’t blame me if the kids stage a revolt though!
Anyway, that's the scoop. If you want more casseroley inspiration, check out Southern Living's version—their photos put mine to shame, but hey, it’s all about taste in the end!
Ingredients
- 2 cups cooked white rice
- 2 cups fresh broccoli florets, chopped
- 1 ½ cups shredded cheddar cheese, divided
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- ¼ cup chopped onion
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray.
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2In a large skillet over medium heat, melt the butter. Add chopped onion and cook until softened, about 3 minutes.
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3Stir in the chopped broccoli and cook for another 3-4 minutes until just tender.
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4In a large bowl, combine cooked rice, sautéed onion and broccoli, 1 cup cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix until well combined.
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5Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
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6Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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