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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender broccoli, cooked white rice, and sharp cheddar in a creamy mushroom sauce. Baked uncovered until hot and bubbling around the edges, it makes a hearty, easy side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup white rice cooked
  • 1 bag (16 oz) frozen broccoli florets thawed and well drained
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, garlic powder, kosher salt, and black pepper until smooth.
  3. Add the cooked white rice, thawed and well-drained broccoli, and shredded sharp cheddar, and stir until evenly combined.
  4. Spread the mixture in the prepared baking dish.
  5. Bake uncovered for 30 to 35 minutes, until hot and bubbling around the edges.
  6. Let rest for 5 minutes before serving.

Notes

For the best texture, thaw and drain the broccoli well before mixing it in. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a higher-protein swap.