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–+ servings

Broccoli Rice Casserole

This creamy broccoli rice casserole is easy to throw together with frozen broccoli, instant rice, mushroom soup, and cheese sauce for a crowd-pleasing side.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups instant rice
  • 4 cups frozen broccoli florets thawed
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ½ cup milk
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon butter melted
  • ½ cup crispy fried onions optional topping

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, melted butter, black pepper, and garlic powder until smooth.
  3. Stir in the instant rice and thawed broccoli florets, ensuring everything is evenly coated.
  4. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
  5. Bake for 45 minutes, or until the casserole is bubbly and starting to turn golden at the edges.
  6. Remove from the oven, then sprinkle the shredded cheddar cheese over the top. Add crispy fried onions if desired.
  7. Return to the oven for an additional 5–10 minutes, until the cheese is melted and the onions are lightly browned.
  8. Let the casserole rest for 5 minutes before serving hot.
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