Cheesy Broccoli Rice Casserole Recipe – A Cozy, Cheesy Weeknight Classic

Introduction
The smell of melted cheddar and warm butter always pulls me into the kitchen — and that first whiff tells me comfort is ready. This Cheesy Broccoli Rice Casserole is one of those dishes that feels like a hug on a plate, and I tuck it into weeknights and holiday tables alike. The broccoli stays bright, the rice soaks up creamy goodness, and every spoonful whispers home. If you want something simple that still tastes like you spent all afternoon cooking, start here and let the oven do the rest. For a meaty twist, I sometimes pair it with a quick chicken side from this recipe: Chicken Broccoli Rice Casserole.

Why You’ll Love It

• Quick and easy to make, so you’ll be serving dinner in no time.
• Comforting homemade flavor, and it warms the whole house.
• Made with simple ingredients you probably already have.
• Great for any occasion, whether a busy weeknight or a holiday side.
• Always a crowd-pleaser — kids and adults ask for seconds.

Ingredients You’ll Need

• 3 cups cooked white rice
• 3 cups chopped cooked broccoli
• 1 can cream of chicken or cream of mushroom soup
• 1 cup milk (use whole milk for richer texture)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp garlic powder (fresh garlic gives it that extra flavor boost)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter, melted (use unsalted butter so you can control the salt)

I like to use a sharp cheddar for the best flavor, and because leftovers become even tastier the next day, I sometimes make extra rice on purpose. For another cozy vegetable-and-cheese idea, try this Broccoli Cauliflower Cheese Soup.

How to Make It

1. Preheat your oven to 350°F (175°C), and grease an 8×11-inch baking dish so the casserole slides out easily.
2. In a large bowl, toss the cooked rice and chopped cooked broccoli together until they look evenly mixed. The rice should be fluffy, and the broccoli bright green.
3. Next, stir in the can of soup, milk, sour cream, garlic powder, salt, and pepper. Mix until the sauce coats everything; it will feel creamy and a little thick.
4. Fold in 1 1/2 cups of the shredded cheddar, and make sure the cheese melts a bit into the warm mix. The dish will smell cheesy and comforting already.
5. Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula. Then sprinkle the remaining cheddar over the surface so it browns nicely.
6. Drizzle the melted butter over the top; this helps create a golden, glossy finish.
7. Bake for 25–30 minutes until the edges bubble and the top turns golden. You’ll hear a soft sizzle as it comes out of the oven — that’s when it’s just right.
8. Let the casserole rest 5–10 minutes before serving so it sets up and slices cleanly. Add a pinch more black pepper if you like that classic look and a little extra bite.

If you love casseroles that balance veggies and starch, you might enjoy experimenting with textures like in this Cauliflower Casserole.

Kitchen Tips

• Time-saver: Use leftover rice from the fridge — it’s actually drier and soaks sauce better, and therefore yields a firmer casserole.
• Common fix: If the casserole seems too dry, stir in a splash more milk before baking; if it’s too wet, add a handful of extra cooked rice.
• Flavor twist: Stir in cooked, diced bacon or swap half the cheddar for Gruyère for a nuttier profile. For a brunch-y turn, top with crispy breadcrumbs and broil briefly.

Serving Ideas

Serve this warm and bubbly Cheesy Broccoli Rice Casserole with a crisp green salad, roasted chicken, or simple pan-seared fish. It shines at family dinners, Sunday brunch, cozy nights in, and even holiday tables. Garnish with chopped chives, a squeeze of lemon, or extra cracked pepper for contrast. For a fun twist, scoop it into hollowed tomatoes or use it as a filling for baked stuffed peppers.

If you’re feeding a crowd and want other comfort sides, try pairing it with Cheesy Bacon and Hash Brown Casserole.

Storing & Leftovers

• Fridge: Keep leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
• Reheat: Warm slices in a 350°F oven for 10–15 minutes, or microwave individual portions covered to retain moisture.
• Leftover idea: Turn cooled slices into a hot sandwich with extra cheddar and a smear of mustard — surprisingly delightful.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make it the night before, then bake just before guests arrive; it often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — try cream of mushroom if you prefer, or swap sour cream for Greek yogurt.

Q: What’s the best way to serve it?
A: Serve fresh from the oven while it’s warm and aromatic, and pair with something crisp to balance the creaminess.

Q: How do I know it’s perfectly cooked?
A: Look for bubbling edges, golden top, and that delicious, fragrant smell — then let it rest so it holds together.

Final Thoughts

This recipe always brings back memories of family dinners on Sundays, and so it’s become one of my kitchen staples. It’s simple, forgiving, and filled with that warm, cheesy comfort we all crave. I hope you make this Cheesy Broccoli Rice Casserole soon and add your own little twist — maybe a pinch more pepper, or a crunchy topping — and that it becomes a favorite in your home too.

Conclusion

If you’d like more inspiration or a slightly different take on this classic, check this version from Cheesy Broccoli Rice Casserole – The BakerMama, and also take a look at this creamy take on the dish from Broccoli Rice Casserole Recipe.

Cheesy Broccoli Rice Casserole

This comforting casserole combines fluffy rice, bright broccoli, and creamy cheddar for a warm, satisfying dish perfect for weeknights or holiday tables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Casserole Base

• 3 cups cooked white rice Use leftover rice for best results.
• 3 cups chopped cooked broccoli Broccoli should be bright green.
• 1 can cream of chicken or cream of mushroom soup Substitute as per preference.
• 1 cup milk Whole milk for richer texture.
• 2 cups shredded cheddar cheese Sharp cheddar is recommended.
• 1/2 cup sour cream Can be substituted with Greek yogurt.
• 1/2 tsp garlic powder Fresh garlic can be used for more flavor.
• 1/2 tsp salt Use unsalted butter to control salt levels.
• 1/4 tsp black pepper
• 2 tbsp butter, melted Unsalted butter helps control the sodium level.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease an 8×11-inch baking dish.
2. In a large bowl, toss the cooked rice and chopped cooked broccoli together until evenly mixed.
3. Stir in the cream of chicken/mushroom soup, milk, sour cream, garlic powder, salt, and pepper until everything is coated.
4. Fold in 1 1/2 cups of shredded cheddar cheese into the mixture.

Baking

1. Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar on top.
2. Drizzle melted butter over the top to achieve a golden finish.
3. Bake for 25–30 minutes, until the edges bubble and the top is golden.
4. Let the casserole rest for 5–10 minutes before serving.

Notes

Use leftover rice for a firmer casserole. If too dry, add more milk; if too wet, add cooked rice. For flavor twists, consider bacon or Gruyère cheese.