Some days just call for a big, warm dish of comfort food. You know the ones. When all you want is something cheesy and satisfying without a lot of fuss. That is exactly where this amazing Broccoli Cheese Rice Casserole comes in.
Forget the canned soup. We are making a simple, creamy mushroom soup from scratch that takes this classic dish to a whole new place. It is so much better and really easy to do. It makes the whole casserole taste so much richer.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. Making the mushroom soup base yourself means you control the ingredients. No weird preservatives or extra salt. Just wholesome goodness that makes the entire Cheesy Broccoli Rice Casserole taste incredibly fresh.
It is also a really flexible recipe. You can swap things around based on what you have in the fridge. It is a great way to use up leftover vegetables or try different kinds of cheese. This makes it a budget friendly meal for any night of the week.
Plus, it is a true one dish wonder. Everything bakes together in a single casserole dish, which means cleanup is a total breeze. Who does not love a delicious meal with less mess? It is a win win situation.
This is the kind of meal that brings everyone to the table. It is hearty, comforting, and full of familiar flavors that both kids and adults enjoy. It is a wonderful dish for a cozy family dinner.
Ingredients
Here is what you will need to gather to make this wonderful dish. We have broken it down into a few simple parts to make it easy to follow along.
For the Rice
- 2 cups low sodium chicken broth
- 1 cup uncooked brown rice
For the Homemade Mushroom Soup
- 1 tablespoon olive oil
- 1 1/2 cups chopped mushrooms
- 2 1/2 cups low sodium chicken broth
- 1 1/2 cups 2% or skim milk, divided
- 3/4 cup all purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon parsley
For the Casserole
- 1/2 cup onions, chopped
- 3 cups fresh broccoli florets, cut into 1 inch pieces
- 1 1/2 cups low fat shredded cheese (a cheddar blend works great)
Step-By-Step Instructions
Ready to get cooking? Follow these simple steps and you will have a delicious Broccoli Cheese Rice Casserole on the table in no time. It is easier than you think.
Step 1: Get Everything Ready
First things first, preheat your oven to 350 degrees Fahrenheit. While it is heating up, grab a 3 or 4 quart casserole dish. Give it a good spray with some non stick cooking spray. This will save you a lot of scrubbing later.
Step 2: Cook The Brown Rice
Now, let’s get the rice going. Pour 2 cups of the chicken broth into a saucepan and bring it to a boil. Once it is boiling, add the uncooked brown rice. Give it a quick stir, then cover the pan and reduce the heat to low. Let it simmer for about 30 minutes, or until all the liquid has been absorbed. When it is done, take it off the heat and set it aside.
Step 3: Start The Homemade Soup
While the rice is cooking, you can start on the creamy mushroom soup. Heat the olive oil in a medium saucepan over medium heat. Add the chopped mushrooms and saute them for about 3 minutes, until they get a nice golden color. Then, pour in the 2 1/2 cups of broth and just 1/2 cup of the milk. Stir it all together and bring it to a slow boil. Be sure to watch it closely, because milk can bubble over if it gets too hot.
Step 4: Thicken The Soup
In a separate bowl or a large liquid measuring cup, whisk together the last cup of milk and the flour. This is called a slurry and it is what will thicken our soup. Add the onion powder, garlic powder, salt, pepper, and parsley to this mixture and whisk until it is smooth. Pour this slurry into the simmering broth mixture on the stove. Keep cooking it over medium high heat for about 10 to 15 minutes, whisking it occasionally. You will see the soup get thicker as it cooks. It will thicken even more as it cools down a bit.
Step 5: Mix It All Together
Grab a large mixing bowl. It is time to combine everything. Add your cooked rice, about 3 cups of your freshly made soup, the chopped onions, the fresh broccoli florets, and 1 cup of the shredded cheese. Gently mix it all together until everything is well coated in that creamy soup. This mix is the heart of your Cheesy Broccoli Rice Casserole.
Step 6: Assemble The Casserole
Carefully spread the mixture evenly into your prepared casserole dish. Use a spatula to smooth out the top. Now for the best part. Sprinkle the remaining 1/2 cup of cheese all over the top of the casserole. This will create that lovely, golden, bubbly crust.
Step 7: Bake To Perfection
Place the dish in your preheated oven and bake for 15 to 20 minutes. You are just looking for the cheese on top to be fully melted and for the soup to be bubbly around the edges. Once it is done, carefully remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade Broccoli Cheese Rice Casserole.
How To Store Leftovers
Got some leftovers? No problem. This casserole stores really well. Just let it cool down completely to room temperature first. Then, you can cover the casserole dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container.
You can keep it in the refrigerator for up to 4 days. When you are ready to eat it again, you can reheat individual portions in the microwave. Or, you can reheat the entire dish in the oven at 350 degrees until it is warmed through.
Tips
Want to make this Broccoli Cheese Casserole Easy? You can use a couple of shortcuts. If you are short on time, feel free to use instant brown rice. You can just mix the uncooked instant rice right into the casserole mixture before baking. No need to cook it separately.
While the homemade soup is highly recommended for the best flavor, you can use a canned cream of mushroom soup in a pinch. Just know that the taste will be a bit different and likely saltier.
Feel free to get creative with the cheese. A sharp cheddar gives this Broccoli Cheddar Rice Casserole a great flavor. But you could also try Monterey Jack, Colby, or even a bit of Gruyere for a nuttier taste. A blend is always a good idea.
Want to add some more veggies? Diced carrots, peas, or bell peppers would be a nice addition. Just add them to the bowl when you are mixing everything together. You could also add some cooked, shredded chicken for a protein boost.
Conclusion
There you have it. A simple, flavorful, and incredibly comforting Broccoli Cheese Rice Casserole that is sure to become a new family favorite. Taking the extra few minutes to make the soup from scratch really makes a big difference, creating a creamy and rich dish that tastes so good.
Whether you need an easy weeknight dinner or a cozy meal for a chilly day, this recipe has you covered. It is satisfying, full of good ingredients, and brings that wonderful homemade taste to your kitchen table. We hope you love it as much as we do.
FAQ
Can I Use Frozen Broccoli?
Yes, you absolutely can. Just make sure to thaw the frozen broccoli completely first. Then, pat it dry with a paper towel to remove as much excess water as possible. This prevents the casserole from becoming watery.
What Other Cheeses Can I Use?
This is a great place to experiment. While a Broccoli Cheddar Rice Casserole is classic, other cheeses like Monterey Jack, Colby, or a Mexican blend would be delicious. For a richer flavor, try adding some Gruyere or smoked Gouda.
Can I Prepare This Casserole Ahead of Time?
Definitely. You can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you are ready to bake, you might need to add about 5 to 10 minutes to the baking time since it will be starting cold.
Broccoli Cheese Rice Casserole
A simple, flavorful, and incredibly comforting Broccoli Cheese Rice Casserole, made with homemade creamy mushroom soup and fresh ingredients, perfect for a cozy family dinner.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees Fahrenheit. While it is heating up, grab a 3 or 4 quart casserole dish. Give it a good spray with some non stick cooking spray. This will save you a lot of scrubbing later.
- Now, let’s get the rice going. Pour 2 cups of the chicken broth into a saucepan and bring it to a boil. Once it is boiling, add the uncooked brown rice. Give it a quick stir, then cover the pan and reduce the heat to low. Let it simmer for about 30 minutes, or until all the liquid has been absorbed. When it is done, take it off the heat and set it aside.
- While the rice is cooking, you can start on the creamy mushroom soup. Heat the olive oil in a medium saucepan over medium heat. Add the chopped mushrooms and saute them for about 3 minutes, until they get a nice golden color. Then, pour in the 2 1/2 cups of broth and just 1/2 cup of the milk. Stir it all together and bring it to a slow boil. Be sure to watch it closely, because milk can bubble over if it gets too hot.
- In a separate bowl or a large liquid measuring cup, whisk together the last cup of milk and the flour. This is called a slurry and it is what will thicken our soup. Add the onion powder, garlic powder, salt, pepper, and parsley to this mixture and whisk until it is smooth. Pour this slurry into the simmering broth mixture on the stove. Keep cooking it over medium high heat for about 10 to 15 minutes, whisking it occasionally. You will see the soup get thicker as it cooks. It will thicken even more as it cools down a bit.
- Grab a large mixing bowl. It is time to combine everything. Add your cooked rice, about 3 cups of your freshly made soup, the chopped onions, the fresh broccoli florets, and 1 cup of the shredded cheese. Gently mix it all together until everything is well coated in that creamy soup. This mix is the heart of your Cheesy Broccoli Rice Casserole.
- Carefully spread the mixture evenly into your prepared casserole dish. Use a spatula to smooth out the top. Now for the best part. Sprinkle the remaining 1/2 cup of cheese all over the top of the casserole. This will create that lovely, golden, bubbly crust.
- Place the dish in your preheated oven and bake for 15 to 20 minutes. You are just looking for the cheese on top to be fully melted and for the soup to be bubbly around the edges. Once it is done, carefully remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade Broccoli Cheese Rice Casserole.
Notes
To make this Broccoli Cheese Casserole Easy, you can use instant brown rice and mix it directly into the casserole mixture before baking.
While homemade soup is recommended, canned cream of mushroom soup can be used in a pinch, though the taste will differ and likely be saltier.
Experiment with cheeses: Monterey Jack, Colby, Gruyere, or smoked Gouda can add variety to this Broccoli Cheddar Rice Casserole.
Add more veggies like diced carrots, peas, or bell peppers. Cooked, shredded chicken can also be added for extra protein.
Let leftovers cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or oven (350 degrees F).
If preparing ahead, assemble the casserole, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if starting cold.
Make sure to thaw frozen broccoli completely and pat dry to prevent a watery casserole.
Nutrition
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