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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines cooked white rice, tender broccoli, and sharp cheddar in a creamy baked casserole. A buttery cracker topping turns golden while the edges bubble and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 0.5 cup sour cream
  • 0.25 tsp black pepper
  • 3 cups white rice cooked, cooled
  • 1 bag (16 oz) broccoli florets frozen, thawed, drained well, and chopped into bite-size pieces
  • 2 cups cheddar cheese shredded sharp, divided
For the topping
  • 1.5 cups buttery round crackers crushed, about 1 sleeve
  • 3 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir the condensed cream of mushroom soup, milk, sour cream, and black pepper until smooth.
  3. Fold in the cooked white rice, broccoli, and 1 1/2 cups of the cheddar cheese.
  4. Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup cheddar evenly over the top.
Add the topping and bake
  1. Stir the crushed buttery round crackers with the melted butter in a small bowl.
  2. Sprinkle the cracker mixture evenly over the casserole.
  3. Bake uncovered for 35 to 40 minutes, until the topping is golden brown, the edges are bubbling, and the center reaches 165°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the crispest topping, add the cracker mixture just before baking. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use gluten-free crackers and gluten-free condensed cream of mushroom soup.