A warm and creamy casserole perfect for weeknights, potlucks, or holiday gatherings. Packed with broccoli, rice, and cheese, it’s a comforting dish that pleases everyone at the table.
2 cups cooked white rice (or brown rice)
3 cups broccoli florets, chopped (fresh or frozen)
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons unsalted butter
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream (or Greek yogurt)
1 1/2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/2 cup milk
1/2 cup crushed buttery crackers or panko breadcrumbs
Cooking spray or butter for greasing
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
If using fresh broccoli, blanch in boiling water for 2-3 minutes until just tender. Drain and set aside. If using frozen, cook according to package directions and drain.
In a skillet over medium heat, melt butter. Sauté diced onion until soft, about 4-5 minutes. Add garlic and cook for 30 seconds.
In a large mixing bowl, combine sautéed onion and garlic, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, milk, salt, pepper, and paprika. Stir until smooth.
Fold in the cooked rice and broccoli until evenly mixed and coated with the creamy sauce.
Transfer mixture to the greased baking dish and spread evenly. Top with remaining cheddar cheese and sprinkle with crushed crackers or breadcrumbs.
Bake uncovered for 25–30 minutes, until hot and bubbly and the topping is golden.
Let rest for 5 minutes before serving.
Substitute cream of chicken or celery soup for variation.
Add cooked chicken or turkey for a heartier main dish.
Use brown rice or cauliflower rice for a healthier twist.
Mix breadcrumbs with a little melted butter for a crunchier topping.
Can be assembled ahead and refrigerated before baking.