Description
A creamy and comforting broccoli rice casserole made with tender broccoli florets, cooked white rice, and a rich cheese sauce, topped with a crispy breadcrumb crust. This easy oven-baked dish is perfect as a hearty side or a light main course.
Ingredients
Scale
Main Ingredients
- 4 cups cooked white rice
- 4 cups broccoli florets
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 cans condensed cream of chicken soup (10.5 oz each)
- 2/3 cup sour cream
- 8 oz cream cheese, softened and cubed
- 2 cups shredded cheddar cheese, divided
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Topping
- 2/3 cup Italian breadcrumbs
- 2 tablespoons butter, melted
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for assembling the casserole.
- Steam Broccoli. Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until just tender and bright green, then remove from heat and set aside.
- Sauté Onions. In a skillet over medium heat, melt 2 tablespoons butter and cook the finely chopped onions until translucent, about 3-4 minutes.
- Make Cheese Sauce. Stir in the condensed cream of chicken soup, sour cream, and softened cream cheese into the skillet with onions, mixing until smooth and well combined.
- Add Seasoning and Cheese. Add 1 cup of shredded cheddar cheese, garlic powder, salt, black pepper, and paprika to the sauce. Stir until the cheese melts fully and the sauce is uniform.
- Combine with Rice and Broccoli. In a large bowl, mix the cooked white rice, steamed broccoli florets, and cheese sauce thoroughly until all ingredients are evenly coated.
- Assemble Casserole. Transfer the mixture into the prepared baking dish and spread evenly.
- Add Cheese Topping. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole layer.
- Prepare Breadcrumb Topping. In a small bowl, combine Italian breadcrumbs with 2 tablespoons melted butter, mixing well.
- Top Casserole. Evenly sprinkle the breadcrumb mixture over the cheese layer to create a crispy topping.
- Bake. Place the casserole in the preheated oven and bake for 20-25 minutes until bubbly and golden brown on top.
- Garnish and Serve. Optionally, sprinkle with chopped parsley before serving to add a fresh touch and color.
Notes
- Steaming broccoli preserves nutrients and texture better than boiling.
- Use freshly cooked rice for best texture; day-old rice may work but check moisture levels.
- Substitute cream of chicken soup with cream of mushroom for a vegetarian option (adjust diet accordingly).
- Breadcrumb topping adds texture contrast; skip if gluten-free or substitute with gluten-free breadcrumbs.
- Make ahead by preparing the casserole and refrigerating before baking; increase baking time slightly if chilled.
