Mom's Cheesy Broccoli Rice Casserole

Get ready to experience comfort food at its finest with Mom’s Cheesy Broccoli Rice Casserole, a warm and bubbly classic that brings the whole family to the table. This creamy casserole combines tender broccoli florets, fluffy white rice, and a velvety homemade cheese sauce, all topped with gooey melted cheddar for the ultimate savory indulgence. With a touch of onion, garlic, and cream of mushroom soup, each bite is bursting with rich, hearty flavors. Ready in just about an hour, this make-ahead-friendly recipe is perfect for busy weeknights, holiday gatherings, or anytime you’re craving a feel-good dish. Whether served as a main course or a spectacular side, this cheesy broccoli rice casserole is sure to become a beloved family favorite.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 cup white rice
• 2 cups water
• 3 cups broccoli florets (fresh or frozen)
• 4 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 2 cups shredded cheddar cheese
• 1 can (10.5 ounces) cream of mushroom soup (condensed)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika (optional, for topping)
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.

Step 2

In a medium saucepan, bring the water to a boil. Add the white rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked. Remove from heat and set aside.

Step 3

Steam the broccoli florets until just tender. If using fresh broccoli, steam for 3-5 minutes. If using frozen broccoli, follow package instructions. Drain any excess water and set aside.

Step 4

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 5

Sprinkle the flour over the onion mixture, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the milk, a little at a time, ensuring a smooth consistency. Cook while stirring until the mixture thickens, about 3-4 minutes.

Step 7

Reduce the heat to low and stir in 1.5 cups of the shredded cheddar cheese, reserving the remaining 0.5 cup for topping. Mix until the cheese is completely melted and the sauce is smooth.

Step 8

Stir in the cream of mushroom soup, salt, and black pepper. Mix well to combine.

Step 9

In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Stir until everything is evenly distributed.

Step 10

Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the reserved 0.5 cup of shredded cheddar cheese on top. If desired, sprinkle with paprika for added color.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.

Step 12

Remove from the oven and let the casserole sit for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2399.1g)

Amount per serving	% Daily Value*
Calories	2367.9

Total Fat 150.1g	0%
Saturated Fat 86.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 425.7mg	0%
Sodium 6577.9mg	0%
Total Carbohydrate 163.0g	0%
Dietary Fiber 18.2g	0%
Total Sugars 40.8g
Protein 101.2g	0%

Vitamin D 209.0IU	0%
Calcium 2607.7mg	0%
Iron 7.4mg	0%
Potassium 2882.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 16.8%

Carbs: 27.1%