Homemade broccoli casserole with cheddar and rice is the ultimate side dish, offering a comforting blend of flavors and textures that pairs beautifully with any meal. The addition of homemade cream of mushroom soup elevates it to a whole new level, adding richness and depth that everyone will love.
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🥦 The Ingredients
Using fresh ingredients in this dish enhances its flavor and nutrition, making it truly exceptional and delightful with every bite. Find ingredient notes (including substitutions and variations) below.
🧀 Substitutions and Variations
- Vegetables – Obviously, broccoli is the star ingredient in this dish. Fresh is recommended, and we suggest blanching the florets first. Frozen broccoli can be used in a pinch, but do your best to remove all the excess water. You can also add other vegetables such as cauliflower, carrots, and parsnips!
- Soup – Making the cream of mushroom soup from scratch elevates this recipe. But, you can use two cans of canned soup and still have a delicious casserole.
- Cheese – Cheddar is recommended, but you could also use Colby Jack, Monterrey Jack, White Cheddar, Fontina, Mozzarella, or a combination of these.
- Crunchy topping – Don’t skip this, it adds a wonderful texture to the casserole. Panko breadcrumbs can be found in most well-stocked supermarkets. Crushed Ritz crackers are a wonderful option, too.
Expert Tip
Blanching the broccoli softens the vegetable just enough so after the casserole bakes, it’s fork-tender. Transferring to an ice bath ensures the broccoli won’t continue to cook, even after it’s been drained.
How To Make Broccoli Casserole with Cheddar and Rice
- Step 1: Do Ahead: Make the Cream of Mushroom Soup.
- Step 2: Blanch the broccoli florets and then add to an ice bath.
- Step 3: In a bowl, pour the soup over the broccoli, cheese, rice, and scallions.
- Step 4: Mix everything together and transfer into a greased baking dish.
- Step 5: Top with grated Parmesan cheese and bread crumbs.
- Step 6: Bake until bubbly and then let rest for 10 minutes.
🍽️ How To Serve
- This casserole is perfect for serving a crowd, such as at a potluck dinner.
- It’s also wonderful served at a holiday feast alongside bourbon orange-glazed ham or roasted rack of lamb.
- Right after it’s out of the oven, cover with foil, and it will stay warm for 30 minutes to an hour.
🔥 How To Store and Reheat
- Leftovers can be stored in an air-tight container for up to 1 week.
- The casserole reheats wonderfully in an oven preheated to 350° for about 20 minutes. Cover with foil if the top is browning too much.
- The casserole can also be prepared (uncooked) in advance. Let thaw completely and then bake according to the recipe instructions.
🙋🏽♂️ Frequently Asked Questions
Can Broccoli Casserole with Cheddar and Rice be made in advance?
Absolutely! It can be prepared up to 3 days in advance of baking. If making in advance, cover and refrigerate. Wait until just before baking to add the topping.
Can I use frozen broccoli for broccoli casserole with cheddar and rice?
You can, however, we recommend allowing the broccoli to completely thaw and then use paper towels to absorb as much of the liquid as possible (no need to blanch frozen broccoli).
Is broccoli casserole with cheddar and rice vegetarian?
Yes. Unless you use chicken broth when making the cream of mushroom soup.
🥔 Other Amazing Side Dish Recipes
Ready to make a side dish that just might steal the show? Go for it!
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Broccoli Casserole with Cheddar and Rice
Broccoli Casserole is a classic dish that has been making its way onto potluck dinners and Sunday meals at home for generations. Well, we just elevated this dish to levels your guests will be talking about for days. And the whole thing can be prepared a day in advance (before baking).
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Servings: 8
Calories: 463kcal
Video
Equipment
- 9"x13" baking dish (or similar size)
Ingredients
- 3 cups cream of mushroom soup click the link for easy recipe
- 2 heads broccoli cut into small florets
- 1 lb cheddar cheese grated
- 2 cups steamed rice click the link for easy recipe
- ½ cup scallions chopped
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 tablespoon unsalted butter melted, plus extra for greasing dish
- ½ cup Panko bread crumbs
- ¼ cup Parmesan cheese
Instructions
Make-Ahead
- Cream of mushroom soup (see link in the ingredients list)3 cups cream of mushroom soup
Prepare the Casserole
- Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.2 heads broccoli
- Preheat oven to 375°F.
- Grease a 9×13" baking dish with butter or cooking spray.
- In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.1 lb cheddar cheese, 2 cups steamed rice, ½ cup scallions, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
- In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.2 tablespoon unsalted butter, ½ cup Panko bread crumbs
- Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.¼ cup Parmesan cheese
- Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
- Remove from the oven and allow to sit for 5 to 10 minutes.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The homemade cream of mushroom soup really puts this dish over the top. It can be made days in advance. See the link for the recipe in the ingredients list. If you like the casserole extra creamy, go with 4 cups of soup (this is what we used in the video). We think 3 cups is actually a better ratio of soup to the other ingredients.
The casserole can be assembled up to adding the bread crumbs up to a day in advance. Keep in the fridge and cover with foil. Add the breadcrumb mixture just before baking.
Leftovers will keep in an air-tight container with a lid for up to 1 week. And the casserole can be frozen (baked or unbaked) for up to 2 months. If unbaked, allow to thaw and then bake according to recipe directions. If baked, then allow to thaw, cover with foil, and reheat in a 350°F oven until heated through, about 20 minutes.
Nutrition
Calories: 463kcal | Carbohydrates: 32g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1811mg | Potassium: 740mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 137mg | Calcium: 540mg | Iron: 3mg
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Kenney Koonce-Richard says
I can’t wait to try this recipe! I have been following the two of you on YouTube since my husband asked for a Tomato Pie recipe over the summer. That was the best recipe…and I don’t even care for tomatoes. So, you are my first stop anytime I need a recipe for anything! Love your talent and the love you have for each other. Your friends, Kenney and MJ from Shreveport.
Kris Longwell says
Hi Kenny!!! Woo hoo!!! We LOVE that MJ asked you to make a tomato pie!! That led you to us!! And we are so happy to hear from you!!! We hope you enjoy this casserole! We think it’s so much better than the version with canned cream soup, but it takes a little more effort. But, we’re pretty sure that’s no problem for you! Please let us know how it turns out and give our love to MJ!!! Stay in touch!!! Kris & Wesley
Jim McKenzie says
Hi Guys making this recipe now for the 3rd time. Thats how yummy it is. With Campbells Cream of Mushroom Soup it is just as good. Trying it this time with cream of chicken soup. This time just with broccoli and cauliflower. Cauliflower is a fabulous addition. So is chicken. It worked perfectly. Thinking next time of substituting chicken Rice a Roni instead of plain rice. That should be very good. This is a fabulous recipe that you can make anyway you like it. Thanks so much.
Kris Longwell says
Hi Jim!! Please forgive the late response!! We agree that going with canned soup is really great, too! Cauliflower and chicken are fantastic additions! A meal in one dish!!! Thank you so much for sharing!! Kris & Wesley
Jim says
Hi Guys:
Just made this for the first time just put it in the oven. Also added cauliflower and some chicken breast chunks that I had. Made your mushroom soup recipe. The mixture bowl had to be cleaned out licked to the very bottom after the contents were put in the casserole dish. Yummy. Need I say more. This will be Christmas Eve dinner. Its coming out of the oven in 2 minutes.
Cheers,
Jim
Kris Longwell says
Hi Jim! So sorry for the delayed response! Wow! We LOVE the addition of cauliflower and chicken to the casserole! That is definitely a meal in itself! We hope it turned out great and we truly hope you and your loved ones had a beautiful Christmas! Happy New Year!! Kris & Wesley
colleen simmers says
Hey guys, do you have any ideas on a cream of mushroom substitute? Cream of broccoli or chicken maybe?
Thanks,
Kris Longwell says
Hi Colleen! Cream of broccoli or chicken would work great. Cream of celery is a nice option, too. Let us know if you make the casserole and what you think!!! Best, Kris & Wesley
Jim McKenzie says
This looks like the ideal casserole. Nice chunks of broccoli and lots of cheddar cheese, most people skimp on the cheese because of the cost. You can never have enough cheese. It has occurred to me that an ideal addition to this if you are not a vegetarian would be chunks of chicken breast. Going to make this recipe soon.
Many thanks for this,
Jim
Kris Longwell says
Hi Jim! We agree about the cheese! This casserole needs to be good and cheesy! And the addition of chicken would be fantastic! Best, Kris & Wesley