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Broccoli Rice Casserole

Broccoli Rice Casserole

The ultimate comfort food, this Broccoli Rice Casserole combines creamy textures with nutritious broccoli and hearty rice. Perfect for an easy weeknight dinner, it’s sure to impress your family and friends. Make it tonight for a satisfying meal!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Side Dishes
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • Frying Pan
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 6 cups chopped broccoli
  • 2 cups cooked white rice
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 10.5-ounce can condensed cream of chicken soup
  • 1 cup chicken broth
  • 2 cups sharp cheddar cheese
  • 4 ounces cream cheese
  • 2 teaspoons minced garlic
  • 1 teaspoon onion powder
  • 2 tablespoons butter
  • to taste garlic salt and pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, place the chopped broccoli and cooked rice. Mix them together gently.
  • In a medium saucepan over medium heat, combine both cans of condensed mushroom and chicken soups with chicken broth. Stir continuously until the mixture is well combined and starts to warm.
  • Gradually add in 1 cup of shredded cheddar cheese, cream cheese, minced garlic, onion powder, and butter. Keep stirring until everything is melted and smooth.
  • Once your sauce is ready, pour it over the broccoli and rice mixture. Mix everything together until well coated.
  • Transfer the mixture into a 9×13 baking dish, spreading it out evenly.
  • Top the casserole with the remaining shredded cheddar cheese.
  • Cover the dish with aluminum foil, then bake for 40 minutes. This allows the flavors to meld.
  • After 40 minutes, remove the foil and bake for an additional 5 to 10 minutes until golden and bubbly.
  • Let it sit for a few minutes before serving.

Notes

  • Make a freezer meal: Assemble the casserole, wrap tightly, and store in the freezer for up to 3 months. Thaw overnight before baking.
  • Make ahead of time: Prepare the casserole and store it covered in the refrigerator for 1-2 days. Let it sit on the counter for 20 minutes before baking.
  • Store: Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for 4-6 weeks.
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