If you’re looking for the ultimate comforting side dish that pairs with almost anything, this Creamy Broccoli Rice Casserole is a winner. Loaded with tender broccoli, rich creaminess, melted cheddar cheese, and a buttery, crunchy cracker topping, this dish brings pure comfort to your dinner table.

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6 to 8

Ingredients

1 cup long-grain white rice (uncooked)
2 cups chicken broth or water (for cooking rice)
4 cups fresh broccoli florets, chopped into bite-sized pieces
1 can (10.5 oz) cream of mushroom soup
2 cups sharp cheddar cheese, freshly shredded (divided)
1/2 cup whole milk or heavy cream
1 small yellow onion, finely diced
1 tsp garlic powder
1/4 cup unsalted butter, melted
1 cup Ritz crackers, crushed (or buttery round crackers)
Salt and freshly cracked black pepper to taste

Directions

Cook the Rice: Combine the white rice and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Set aside to cool slightly.
Preheat & Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
Steam Broccoli: Place chopped broccoli florets into a steamer basket over boiling water for 3 to 4 minutes until vibrant green and slightly tender (al dente). Drain thoroughly.
Mix the Casserole Base: In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, milk, diced onions, garlic powder, melted butter (reserve 2 tablespoons for topping), and 1 cup of the shredded cheddar cheese. Season with salt and pepper, then stir until evenly incorporated.
Assemble: Transfer the cheesy rice mixture into your prepared baking dish and smooth out the top with a spatula. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Add Crunchy Topping: In a small bowl, toss crushed Ritz crackers with the reserved 2 tablespoons of melted butter, then sprinkle evenly over the cheese layer.
Bake: Bake uncovered at 350°F (175°C) for 30 to 35 minutes, or until the cheese is bubbling and the cracker crust turns golden brown.
Serve: Let it cool for 5 minutes before serving warm!

Creamy Broccoli Rice Casserole

This Creamy Broccoli Rice Casserole is loaded with tender broccoli, rich creaminess, melted cheddar cheese, and a crunchy Ritz cracker topping, making it the ultimate comforting side dish.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size 7 servings

Ingredients

For the Casserole Base

1 cup long-grain white rice (uncooked)
2 cups chicken broth or water (for cooking rice)
4 cups fresh broccoli florets, chopped into bite-sized pieces
1 can (10.5 oz) cream of mushroom soup
2 cups sharp cheddar cheese, freshly shredded (divided)
1/2 cup whole milk or heavy cream
1 small yellow onion, finely diced
1 tsp garlic powder
1/4 cup unsalted butter, melted reserve 2 tablespoons for topping
1 cup Ritz crackers, crushed (or buttery round crackers)
to taste Salt and freshly cracked black pepper

Instructions

Preparation

Combine the white rice and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Set aside to cool slightly.
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
Place chopped broccoli florets into a steamer basket over boiling water for 3 to 4 minutes until vibrant green and slightly tender (al dente). Drain thoroughly.
In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, milk, diced onions, garlic powder, melted butter, and 1 cup of the shredded cheddar cheese. Season with salt and pepper, then stir until evenly incorporated.

Assembling and Baking

Transfer the cheesy rice mixture into your prepared baking dish and smooth out the top with a spatula. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
In a small bowl, toss crushed Ritz crackers with the reserved 2 tablespoons of melted butter, then sprinkle evenly over the cheese layer.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes, or until the cheese is bubbling and the cracker crust turns golden brown.
Let it cool for 5 minutes before serving warm.

Notes

This casserole is perfect as a side dish and can be paired with almost any main course. You can use leftover roasted chicken or turkey for added protein.