Easy Cheesy Vegetable Rice Casserole with Broccoli
A comforting, one-dish meal that combines fluffy rice, tender broccoli florets, and melted cheddar cheese in a creamy sauce. Perfect for busy weeknights, this budget-friendly casserole delivers satisfying flavor with minimal effort.
Ingredients
Ingredients
- 1 cup long-grain white rice rinsed thoroughly
- 2 cups chicken or vegetable broth
- 1 head broccoli cut into small florets (about 4 cups)
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 10.5 oz condensed cream of mushroom soup 1 can
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground preferred
- 1 cup sharp cheddar cheese shredded, divided
- 1/4 cup Parmesan cheese grated
Notes
Storage: Cool completely, then cover tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the microwave. Make-Ahead: Assemble the casserole completely (without the final cheese topping), cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding the final cheese topping during the last 15 minutes of baking. Variations: Add 1 cup of cooked, diced chicken for extra protein. Substitute cauliflower for half of the broccoli. Use mozzarella or a Colby Jack blend instead of cheddar. For a crunchy topping, mix 1/2 cup breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before the final bake.