Classic Broccoli, Rice and Cheddar Casserole

Okay, so everyone has had this classic casserole at church picnics, or Sunday get-togethers, or…oh, well, you know.  It’s classic.  We all love it.   But, how about if we do this: kick it up a few notches and make the cream of mushroom soup from scratch?   Meld the onions and the cheddar cheese.  And use fresh broccoli.   Um, yes.  This is one of our all-time favorite casseroles…and this stepped-up version is not that hard to make, and is in a word:  incredible.

broccoli casserole with homemade cream of mushroom soup

Classic Broccoli, Rice and Cheddar Casserole

This classic broccoli, rice and cheddar casserole is stepped up a few notches with homemade cream of mushroom soup. This is one of my all-time favorite casseroles, and's better than ever.
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Course: Side
Cuisine: American
Keyword: broccoli, Casserole, Cheddar
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 290kcal


  • 4 cups cream of mushroom soup see link below for recipe
  • 2 heads broccoli cut into small florets (save the stems for another use)
  • 12 oz grated cheddar cheese I use a combo of medium sharp cheddar and colby jack
  • 1/2 medium onion roughly chopped
  • 2 cups cooked rice
  • 1/2 cup scallions chopped (white and green parts)
  • Pinch salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp unsalted butter melted
  • 1/2 cup panko bread crumbs



  • Cut the broccoli into small florets (use the stems for another recipe)
  • Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking.
  • Preheat the oven to 375 F.
  • Butter an 8x10 inch baking dish.
  • Warm the cream of mushroom soup in a saucepan over low heat.
  • Use a wooden spoon, combine the broccoli, Cheddar cheese, onion, rice, scallions, salt and pepper, soup, and half the Parmesan in a large mixing bowl.
  • In a small bowl, combine the melted butter and bread crumbs.
  • Transfer the broccoli-rice mixture to the baking dish and spread evenly.
  • Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese.
  • Bake, uncovered, for 20 minutes.
  • Increase the heat to 425 F and cook for 8 more minutes, browning the top a bit.
  • The sides of the casserole should be nice and bubbly.
  • Remove the casserole and let stand for 10 to 15 minute before serving.


Calories: 290kcal
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