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Broccoli Cheese Rice Casserole

This is the side dish that somehow became the main event at our house! It's creamy, cheesy, and sneaks in those veggies without any complaints from the picky eaters. I love that it comes together so quickly, and it pairs perfectly with just about any protein you're serving for dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked white rice about 1 cup uncooked
  • 4 cups fresh broccoli florets chopped into bite-sized pieces
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • ½ cup sour cream
  • ½ cup milk
  • ¼ cup butter melted
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup crushed butter crackers like Ritz, optional for topping

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish. Steam or blanch broccoli florets for 3-4 minutes until slightly tender but still bright green, then drain well.
  2. In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, milk, melted butter, garlic powder, and onion powder. Mix until smooth.
  3. Add cooked rice, broccoli, and 1½ cups of shredded cheddar cheese to the bowl. Stir everything together until well combined. Season with salt and pepper to taste.
  4. Pour the mixture into your prepared baking dish and spread it out evenly. Top with remaining ½ cup of cheddar cheese.
  5. If using, sprinkle crushed butter crackers over the cheese for an extra crunchy topping.
  6. Bake uncovered for 25-30 minutes until bubbly around the edges and the cheese is melted and golden. Let it rest for 5 minutes before serving.