Cheesy Broccoli Rice Casserole
Tender long-grain rice and bright broccoli baked in a creamy cheddar-mushroom sauce, with a bubbly golden cheese top. Everything cooks together in one dish, with no pre-cooked rice needed.
- Prep
- 20 min
- Cook
- 57 min
- Wait
- 10 min
- Total
- 1 hr 27 min
- Makes
- 1 (9×13-inch) casserole, 8 side servings
Steps
Before you start
- Use regular long-grain white rice. Do not use instant/quick rice (it turns mushy) or brown rice (it needs more liquid and time).
- Do not rinse the rice. Its surface starch helps thicken the sauce.
- Shred the cheddar from a block if you can. Pre-shredded cheese has anti-caking coating and melts less smoothly.
- The sauce must be hot when it goes into the dish, and the dish must be tightly covered with foil. This is what cooks the raw rice in time.
Prep oven and ingredientsOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Rub 1 tbsp softened butter over the bottom and sides of a 9×13-inch (23×33 cm) baking dish.
- Dice the onion, mince the garlic, cut the broccoli into small ¾-inch (2 cm) florets, and shred both portions of cheddar (keep them in separate bowls).
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Ready when: Broccoli pieces are small and even so they cook at the same pace as the rice.
Tip: Cut the florets small. Large pieces stay firm while the rice finishes.
Soften the onion
- Melt 2 tbsp (28 g) butter in a 3-quart saucepan or deep skillet over medium heat.
- Add the diced onion and cook, stirring often, for about 5 minutes.
- Stir in the garlic and cook 30 seconds more.
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Ready when: Onion is soft and translucent with no browning; garlic smells fragrant.
Tip: If the garlic starts to brown, lower the heat. Browned garlic tastes bitter.
Heat the sauce
- Add the soup, milk, water, salt, pepper, and mustard powder (if using) to the onions.
- Whisk until smooth.
- Raise the heat to medium-high and bring to a gentle simmer, whisking now and then, about 3 minutes.
- Turn off the heat.
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Ready when: Sauce is smooth, steaming, and small bubbles break at the edges. No streaks of soup remain.
Tip: Don't boil hard. The milk can scorch on the bottom of the pan.
Combine in the dish
- Pour the hot sauce into the prepared baking dish.
- Stir in the uncooked rice, the broccoli, and 1½ cups (170 g) of the cheddar until evenly mixed.
- Spread into an even layer and press down so the rice and broccoli are mostly submerged in the liquid.
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Ready when: The liquid just reaches the top of the rice layer, with a few broccoli tops peeking out.
Tip: Work quickly and get the dish into the oven while the sauce is still hot.
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil, crimping it around the edges to seal in steam.
- Bake at 375°F (190°C) for 35 minutes.
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Ready when: Edges are bubbling at the foil seams and most of the liquid has been absorbed.
Tip: Don't peek early. Lifting the foil lets out the steam that cooks the rice.
Check and stirOven 375°F / 190°C
- Carefully remove the foil, angling it away from you to avoid steam.
- Stir the casserole well, bringing the rice from the bottom to the top.
- Taste a grain of rice: it should be nearly tender with just a slight bite.
- If it is still crunchy or the dish looks dry and the rice is firm, stir in 2–3 tbsp (30–45 ml) hot water, re-cover, and bake 5–10 minutes more.
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Ready when: Rice is almost tender with a slight bite, and the mixture is creamy and loose, not dry.
Tip: The sauce thickens as it rests, so a slightly loose texture now is what you want.
Top and brownOven 375°F / 190°C
- Sprinkle the remaining 1 cup (115 g) cheddar evenly over the top.
- Bake uncovered at 375°F (190°C) for 10–12 minutes.
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Ready when: Cheese is fully melted, bubbling, and lightly golden in spots; rice is completely tender.
Tip: For extra browning, broil on high for 1 minute at the end, watching closely.
Rest and serve
- Let the casserole stand for 10 minutes on a heatproof surface.
- It will thicken and set.
- Taste and add a pinch of salt if needed, then spoon out and serve hot.
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Ready when: Sauce no longer runs when you scoop and the rice is creamy and cohesive.
Good to know
Tips
- Tightly sealed foil is the key to evenly cooked rice. If your foil doesn't fit tightly, use a second sheet or a lid.
- Stirring once at the 35-minute mark redistributes the rice so the top layer cooks as evenly as the bottom.
- Use sharp or extra-sharp cheddar. Mild cheddar gets lost behind the creamy soup.
- For crunch, sprinkle 1/3 cup (25 g) crushed buttery crackers or panko over the cheese before the final bake.
Make ahead
"Assemble through step 4 up to 1 day ahead, but only if the sauce is cooled and kept separate from the rice and broccoli. Keep the cheese on the side. Cold sauce means a longer bake. Reheat the sauce until hot, then combine and bake as directed. Otherwise, bake fully and reheat as below."
Storage & reheating
"Room temperature: up to 2 hours after baking. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 20–25 minutes with a splash of milk, or microwave single portions with 1 tbsp milk for 1½–2 minutes, stirring halfway, until steaming hot."
Substitutions
- condensed cream of mushroom soup → cream of celery or cream of chicken soup. Same quantity (10.5 oz / 298 g can). Flavor will be slightly different, and the texture is the same.
- fresh broccoli florets → frozen broccoli florets. Use 12 oz (340 g) thawed and well drained, chopped small. Reduce the water to ½ cup (120 ml) to compensate for the extra moisture.
- sharp cheddar cheese → Monterey Jack, pepper Jack, or Colby. Use equal weights. Jack melts creamier, while cheddar gives sharper flavor.
- whole milk → low-fat milk or half-and-half. Equal amount. Half-and-half gives a richer result, and low-fat is slightly thinner.
