Classic Broccoli, Rice and Cheddar Casserole

As an Amazon Associate, we may earn commissions from qualifying purchases from

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.
5 from 1 vote
Print Pin Rate
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
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!