![- 2 cups cooked white rice - 2 cups fresh broccoli florets (steamed) - 1 cup sharp cheddar cheese, shredded - 1 cup cream of mushroom soup - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1/4 cup breadcrumbs (optional for topping) - 2 tablespoons olive oil Using the right amounts matters. For this dish, you need: - 2 cups of cooked white rice, which can be made in advance. - 2 cups of fresh broccoli florets, steamed until bright green. - 1 cup of sharp cheddar cheese, shredded for that gooey texture. - 1 cup of cream of mushroom soup, which adds creaminess and flavor. - 1/2 cup of milk to keep it moist. - 1 small onion, finely chopped to give a sweet taste. - 2 cloves of garlic, minced for extra flavor. - 1 teaspoon of dried thyme for a hint of earthiness. - 1/2 teaspoon of black pepper for a little kick. - 1/2 teaspoon of salt to enhance all the flavors. - 1/4 cup of breadcrumbs, if you want a crunchy topping. - 2 tablespoons of olive oil for cooking the onion and garlic. If you need to swap some items, here are good options: - Instead of white rice, you can use brown rice or quinoa for a healthy twist. - You can replace cream of mushroom soup with cream of celery or a homemade white sauce. - If you want a different cheese, try mozzarella or gouda for a milder taste. - For a dairy-free version, use plant-based milk and cheese. - Fresh garlic can be swapped with garlic powder, using about 1/4 teaspoon. This recipe is flexible and can fit your needs. Ready for the full recipe? Check it out and enjoy! Start by preheating your oven to 350°F (175°C). This helps the casserole cook evenly. Gather all your ingredients first. You’ll need cooked white rice, fresh broccoli florets, sharp cheddar cheese, cream of mushroom soup, milk, onion, garlic, thyme, salt, and black pepper. If you like a crunchy top, grab some breadcrumbs too. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Cook these until they become soft and clear, about 4-5 minutes. This step adds great flavor to our casserole. In a big mixing bowl, combine the cooked rice, steamed broccoli, and the onion and garlic mix. Add in the cream of mushroom soup and milk next. Sprinkle in the thyme, salt, and black pepper. Mix everything well. You want each bite to have flavor. Finally, fold in 3/4 cup of the shredded cheddar cheese. Save the rest for later. Take a greased 9x13-inch baking dish and spread the rice and broccoli mix evenly in it. If you want a crunchy topping, sprinkle breadcrumbs over the top. Then, add the remaining 1/4 cup of cheese, spreading it evenly. Place the dish in the oven and bake for 25-30 minutes. Look for it to be hot, bubbly, and slightly golden brown. After baking, let the casserole cool for a few minutes. This makes it easier to serve. The cheese will be melty and delicious. You can serve it with a side salad for a complete meal. Enjoy this easy family favorite, perfect for any night! For the full recipe, check the recipe section above. To keep your casserole from being watery, use fresh broccoli. Fresh broccoli holds less moisture than frozen. Steam it lightly before adding it to the mix. This step helps keep the texture just right. Also, drain any excess liquid from the cream of mushroom soup. Too much liquid can make your dish runny. Seasonings can make your casserole shine. I love using dried thyme for its earthy taste. It pairs well with broccoli and cheese. A bit of black pepper and salt can also boost flavor. If you want more zest, try adding a splash of lemon juice. You can even mix in some garlic powder for extra aroma. For the best cheese melt, use shredded cheese. It melts evenly and smoothly. Mix in most of the cheese before baking, but save some for the top. This creates a delicious, gooey layer. Baking at the right temperature is key. Keep your oven at 350°F for perfect melting. If the cheese starts to brown too quickly, cover it with foil until it's done. Enjoy these tips to elevate your Cheesy Broccoli Rice Casserole! For the full recipe, check the [Full Recipe]. {{image_2}} You can change the veggies in this casserole. Try using cauliflower, green beans, or peas. These options will add new tastes and colors. You can mix and match to find what you like best. Just make sure to cook the vegetables first. This helps them blend well with the rice and cheese. To make this dish vegetarian, skip the cream of mushroom soup with a veggie version. You can also use veggie broth instead of milk. For a vegan option, swap out the cheddar cheese for a plant-based cheese. Make sure to check the labels for dairy-free options. This way, everyone can enjoy the casserole without losing flavor. Want to make your casserole heartier? Add protein! Cooked chicken, turkey, or even tofu works well. You can mix in one to two cups of your choice. This will make the dish filling and satisfying. Just remember to adjust the baking time if you add more ingredients. Enjoy your tasty and hearty casserole! For the complete recipe, check out the [Full Recipe]. After enjoying your Cheesy Broccoli Rice Casserole, store leftovers in an airtight container. Let the casserole cool down first. Then, place it in the fridge. It stays fresh for about 3 to 5 days. Be sure to label the container with the date. This helps you keep track of its freshness. To reheat, use the oven for the best texture. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Add a splash of milk to keep it moist. Cover it with foil to prevent burning. Heat for about 20 minutes or until hot. You can also use the microwave. Heat in 30-second intervals, stirring in between, until warm. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Then, cut it into portions. Wrap each portion tightly in plastic wrap and then foil. Place the wrapped portions in a freezer-safe bag. This way, it lasts for up to 3 months. Thaw in the fridge before reheating. For more details on making this dish, check the Full Recipe. Yes, you can use brown rice. Brown rice has a nuttier flavor and a chewier texture. Just remember to cook it longer than white rice. Plan for about 40 to 45 minutes of cooking time. This adds more fiber to your dish, which is a great bonus. Many cheeses enhance this dish. You can try mozzarella for a milder taste. Gouda adds a smoky flavor, while Monterey Jack brings creaminess. Feel free to mix different cheeses for a unique taste. Experimenting can lead to even more delicious results. This casserole lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If you notice any off smells or changes in texture, it’s best to discard it. Enjoy it as a quick meal during the week! Yes, you can prep this casserole ahead. Assemble it, then cover and store it in the fridge for up to 24 hours. When ready to bake, no need to wait for it to come to room temperature. Just cook it as normal, adding a few extra minutes if needed. For the full recipe, check it out! We explored how to make a tasty Cheesy Broccoli Rice Casserole. I shared the ingredients, measurements, and substitutions to get you started. The step-by-step instructions ensure you cook with ease. I also offered tips to avoid a watery dish and enhance flavor. You can try different veggies and protein options for variety. Finally, I covered storage, reheating, and answered key questions for your convenience. Enjoy your cooking and delight in sharing this simple dish!](https://mydishspin.com/wp-content/uploads/2025/06/2aeba649-ba20-4609-a86c-e8cccd46e178-250x250.webp)
Cheesy Broccoli Rice Casserole
Discover the ultimate comfort food with this easy Cheesy Broccoli Rice Casserole recipe! Perfectly combining creamy rice, fresh broccoli, and melty cheddar cheese, this dish is a family favorite that's both delicious and simple to make. Follow along for step-by-step instructions to create a meal that's sure to please everyone at the table.