Broccoli Rice Casserole

Here’s a classic, comforting Broccoli Rice Casserole recipe—creamy, cheesy, and easy to make:

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Broccoli Rice Casserole

Ingredients (serves 4–6):

• 2 cups cooked rice (white, brown, or a mix)
• 2 cups fresh or frozen broccoli florets
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz / 300 g) cream of mushroom or cream of chicken soup
• ½ cup sour cream or Greek yogurt
• ¼ cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• ½ cup breadcrumbs or crushed crackers (optional, for topping)
• 2 tbsp butter (optional, for topping)

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Instructions

1. Preheat oven:
   • 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook broccoli:
   • Steam or boil broccoli until just tender (~3–5 minutes). Drain and set aside.
3. Prepare casserole mixture:
   • In a large bowl, combine cooked rice, broccoli, onion, garlic, soup, sour cream, milk, and half of the cheddar cheese.
   • Season with salt and pepper.
4. Assemble casserole:
   • Pour mixture into the prepared baking dish.
   • Sprinkle remaining cheddar cheese on top.
   • If using, mix breadcrumbs with melted butter and sprinkle over the cheese for a crunchy topping.
5. Bake:
   • Bake 25–30 minutes until bubbly and the top is golden.
6. Serve:
   • Let it rest 5 minutes before serving for easier slicing.

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💡 Tips:

• Add cooked chicken, turkey, or ham for a heartier meal.
• Swap cheddar for Swiss, mozzarella, or a cheese blend.
• Use cooked quinoa or cauliflower rice for a lighter, lower-carb version.

I can also give you a slow cooker broccoli rice casserole version that’s creamy and hands-off.

Do you want the slow cooker version?