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Broccoli Cheese Rice Casserole

Broccoli cheese rice casserole with fluffy white rice and bright-green steamed broccoli folded into a creamy, baked cheddar center. Baked until bubbly and golden on top, with a short rest for clean, scoopable slices.
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Prep Time 45 minutes
Cook Time 30 minutes
Rest 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cooked white rice
  • 2 cup cooked white rice Use cooked and fluffy; warm rice helps the sauce blend evenly.
Broccoli
  • 3 cup broccoli florets, steamed Steam just until bright green and tender-crisp.
Creamy mushroom base
  • 1 can (10.5 oz) cream of mushroom soup Stir until smooth before mixing with the dairy.
Sour cream
  • 1 cup sour cream For tang and creaminess in the sauce.
Cheddar cheese
  • 2 cup shredded cheddar cheese Use freshly shredded for the smoothest melt; reserve some for topping.
Milk
  • 0.5 cup milk Adjust to loosen the mixture if it looks too thick.
Garlic powder
  • 0.5 tsp garlic powder Distributes evenly once mixed into the hot rice-soup base.
Salt and pepper
  • Salt and pepper, to taste Season to preference; add gradually.

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 350°F and grease a baking dish with a light coating to prevent sticking.
  2. Steam the broccoli until bright green and tender-crisp, then set aside so it doesn’t overcook in the bake.
Make the casserole filling
  1. In a large bowl, mix cooked rice, steamed broccoli, cream of mushroom soup, sour cream, milk, and garlic powder until evenly combined.
  2. Fold in half of the shredded cheddar cheese so it melts into the middle layers.
Assemble and top
  1. Spread the mixture into the baking dish in an even layer for consistent bake-through.
  2. Top with the remaining cheddar cheese to create a golden, bubbly surface.
Bake and rest
  1. Bake at 350°F for 25-30 minutes until bubbly and golden on top.
  2. Let the casserole rest for 5 minutes before serving so the center sets and scoops cleanly.

Notes

Pro tip: steam the broccoli just until tender-crisp (bright green) to keep texture after baking. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot. Freezing is not ideal because the dairy can change texture, but it can be frozen for up to 1 month if needed. For a lighter option, use reduced-fat cheddar and reduced-fat sour cream to keep the creamy bake with less saturated fat.