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Cheesy Broccoli Rice Bake
This classic cheesy broccoli rice bake is pure comfort food in a 13x9-inch dish. It combines tender fresh broccoli florets and cooked rice in a rich sauce made from melted cheese and cream of mushroom soup. A buttery breadcrumb topping adds the perfect amount of crunch to every bite. This hearty casserole works beautifully as a satisfying vegetarian main course for a busy weeknight or as a crowd-pleasing side dish for holiday gatherings. The creamy texture and savory flavors make it a reliable favorite for the whole family.
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 two tablespoons of butter in a 10-inch skillet over medium-high heat. Add the chopped onion and cook until it becomes crisp and tender, stirring occasionally. Reduce the heat to medium.
- 3Add the cubed cheese product, cream of mushroom soup, milk, and black pepper to the skillet. Cook the mixture while stirring frequently until the cheese melts completely into a smooth sauce.
- 4Fold the fresh broccoli florets and cooked rice into the cheese sauce until well combined. Transfer the mixture into the prepared baking dish. In a small bowl, toss the soft bread crumbs with the remaining two tablespoons of melted butter, then scatter this topping evenly over the casserole.
- 5Bake uncovered for 30 to 35 minutes. The casserole is ready when the breadcrumb topping turns light brown and the cheese sauce bubbles around the edges of the dish.