Cheesy Broccoli Rice Casserole
A creamy, cheesy casserole packed with broccoli and rice, perfect for a comforting dinner.
Ingredients
Base Ingredients
- 3 cups cooked white rice Fluffy and neutral; can also use brown rice.
- 2 cups broccoli Fresh or frozen, thawed and drained if frozen.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup sour cream Adds richness and tang.
- 2 cups shredded cheddar cheese Sharp cheddar recommended for more flavor.
Seasoning
- 1 tsp salt Adjust according to taste.
- 1 tsp pepper Adjust according to taste.
- 1 tsp garlic powder Can add onion powder for more flavor.
Topping (optional)
- 1 cup crushed crackers For a crunchy top; optional.
- 2 tbsp melted butter Mix with crackers if using.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
- Cook your rice if it is not already cooked. If using leftovers, break up any clumps with a fork.
- Prep the broccoli: Steam fresh broccoli for a few minutes until bright green, or thaw and drain frozen broccoli.
Mixing
- In a large bowl, combine cooked rice, broccoli, cream soup, sour cream, and shredded cheese.
- Season with salt, pepper, and garlic powder, stirring until evenly mixed.
Baking
- Spread the mixture into the greased baking dish.
- Top with extra cheese and optional crushed crackers mixed with butter.
- Bake for 25 to 35 minutes until edges are hot and bubbly, and the top is lightly golden.
- Let sit for 5 to 10 minutes before serving.
Notes
Use leftover rotisserie chicken or ham for extra protein. Store leftovers in an airtight container for 3 to 4 days.