Broccoli Cheese Rice Bake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Broccoli Cheese Rice Bake is your ticket to comfort food bliss! It combines tender broccoli, savory cheese, and fluffy rice into a dish that’s both hearty and satisfying. Perfect for any weeknight dinner or a cozy weekend meal.

Ingredients for Broccoli Cheese Rice Bake

Rice is the comforting base of this dish, absorbing all the flavors while providing a soft, fluffy texture. The broccoli florets add a fresh, slightly crunchy element, balancing the creaminess of the cheese. Speaking of which, the cheddar cheese is the star of the show, offering a sharp, savory bite that melts perfectly into the mix. To bring it all together, the cream of mushroom soup adds creaminess and umami depth. The onion and garlic sautéed in butter enhance these flavors with a touch of sweetness and aroma. A bit of milk helps to smooth the texture, while a sprinkle of Parmesan cheese on top adds a salty, nutty finish.

Tips & Tricks

  • For a bit of spice, add a pinch of red pepper flakes to the cheese mixture.
  • If you’re short on time, use pre-cooked microwaveable rice.
  • Swap out cheddar for another cheese like Monterey Jack for a milder flavor.
  • Broccoli can be switched with cauliflower for a different taste and texture.

Serving Suggestions

This bake pairs wonderfully with a simple green salad tossed in a light vinaigrette. If you’re looking to make it a more substantial meal, serve it alongside some grilled chicken or roasted salmon. A glass of chilled white wine complements the cheesy flavors beautifully.

Frequently Asked Questions

Can I make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time when you’re ready to cook it.
Is there a substitute for cream of mushroom soup?
You can use cream of chicken or cream of celery soup as alternatives. They’ll change the flavor slightly but will still be delicious.
Can I freeze leftovers?
Yes, this casserole freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

Broccoli Cheese Rice Bake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C), getting it ready for that final bake. As you do that, grab a medium-sized pot and combine 1 cup of uncooked white rice with 2 cups of water and 1/2 teaspoon of salt. Set it over medium heat and bring it to a boil. Once it’s bubbling away, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the rice is nice and tender.

While your rice is cooking, let's get those greens ready. Steam 4 cups of broccoli florets for about 5 minutes until they're just tender. You want them to maintain a bit of crunch since they’ll cook further in the oven. Set the broccoli aside once it's done.

Next, take a large skillet and melt a tablespoon of butter over medium heat. Toss in a diced medium onion and two cloves of minced garlic. Sauté this aromatic duo for 3-4 minutes until the onion turns translucent and fragrant. This step will infuse your dish with a lovely savory base.

Now, in a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, and 1/4 teaspoon of black pepper. Add in 2 cups of shredded cheddar cheese, your can of condensed cream of mushroom soup, and 1/2 cup of milk. Stir everything well to ensure all ingredients are evenly distributed and coated.

Grease a 9x13-inch baking dish and transfer your mixture into it. Spread it out evenly, then sprinkle the remaining 1 cup of cheddar cheese and 1/4 cup of grated Parmesan cheese over the top. This cheesy layer will form a deliciously crispy, gooey crust.

Pop the baking dish into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the cheese is melted and bubbly with a golden hue. Once out of the oven, let the casserole cool for a few minutes before serving — this will help the flavors meld together beautifully.

Why You'll Love This Recipe

  • Quick and easy to prepare, even on busy nights.
  • Uses everyday ingredients you likely already have.
  • Perfect for sneaking more veggies into your meal.
  • Great for leftovers — tastes even better the next day!

Ingredients

1 cup uncooked white rice
2 cups water
1/2 tsp salt
4 cups broccoli florets
1 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
1/4 tsp black pepper
3 cups shredded cheddar cheese
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
3. While the rice is cooking, steam the broccoli florets until they are just tender, about 5 minutes. Set aside.
4. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
5. In a large mixing bowl, combine the cooked rice, broccoli, sautéed onion and garlic, black pepper, 2 cups of cheddar cheese, cream of mushroom soup, and milk. Mix well to combine all ingredients evenly.
6. Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese and Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Allow the casserole to cool for a few minutes before serving.

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