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.

Classic Broccoli, Rice and Cheddar Casserole
Prep time
Cook time
Total time
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.
Recipe type: Side
Cuisine: American
Serves: 8
  • 2 heads of broccoli, cut into small florets (save the stems for another use)
  • 4 cups of cream of mushroom soup
  • 12 ounces of grated cheddar cheese (I use a combo of medium sharp cheddar and colby jack)
  • ½ medium onion, roughly chopped
  • 2 cups of cooked rice
  • ½ cup of scallions, chopped (white and green parts)
  • Pinch of salt and pepper, to taste
  • ¼ cup of grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup of panko bread crumbs
  1. Cut the broccoli into small florets (use the stems for another recipe)
  2. Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking.
  3. Preheat the oven to 375 F.
  4. Butter an 8x10 inch baking dish.
  5. Warm the cream of mushroom soup in a saucepan over low heat.
  6. 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.
  7. In a small bowl, combine the melted butter and bread crumbs.
  8. Transfer the broccoli-rice mixture to the baking dish and spread evenly.
  9. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese.
  10. Bake, uncovered, for 20 minutes.
  11. Increase the heat to 425 F and cook for 8 more minutes, browning the top a bit.
  12. The sides of the casserole should be nice and bubbly.
  13. Remove the casserole and let stand for 10 to 15 minute before serving.
  14. Enjoy!


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