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Creamy Cheesy Broccoli Rice Bake
Bubbling cheese, tender broccoli, and a crispy breadcrumb topping make this classic casserole a guaranteed crowd-pleaser. It combines fluffy cooked rice with a rich, savory sauce made from melted cheese and cream of mushroom soup. You'll love how easily it transforms simple ingredients into a hearty vegetarian main or a comforting side dish for Sunday dinners. It's the kind of warm, satisfying meal that brings everyone back for seconds.
Equipment
- Oven
- Skillet
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped (1 cup)
- 1 loaf (16 oz) prepared cheese product, cut into cubes
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- ⅔ cup milk
- ¼ teaspoon pepper, if desired
- 2 cups fresh small broccoli florets
- 3 cups cooked rice ( page 429 )
- 1 cup fine soft bread crumbs (about 1 ½ slices bread)
- 2 tablespoons butter, melted
Instructions
- 1Preheat the oven to 350°F. Coat a 13x9-inch glass baking dish with cooking spray.
- 2Melt 2 tablespoons of butter in a 10-inch skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until crisp-tender, stirring occasionally. Reduce the heat to medium.
- 3Stir the cubed cheese product, cream of mushroom soup, milk, and black pepper into the skillet. Cook, stirring frequently, until the cheese melts completely into a smooth sauce. Stir constantly here so the cheese doesn't scorch on the bottom.
- 4Fold the fresh broccoli florets and cooked rice into the cheese sauce until well combined, then transfer the mixture into the prepared baking dish.
- 5In a small bowl, toss the soft bread crumbs with the remaining 2 tablespoons of melted butter. Scatter this topping evenly over the casserole.
- 6Bake uncovered for 30 to 35 minutes until the breadcrumb topping turns light brown and the cheese sauce bubbles around the edges.
Notes
- Make ahead: Assemble the casserole up to a day in advance, cover tightly, and store in the fridge. Add the breadcrumb topping just before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until bubbly.
- Prep: Using day-old rice works best here because it holds its shape better when mixed with the heavy cheese sauce.