Broccoli Casserole With Rice
A comforting casserole combining tender broccoli, creamy mushroom soup, melted cheese, and cooked rice, all baked to perfection with a crunchy cracker topping. This versatile dish is perfect for busy weeknights, family dinners, or potlucks, offering a savory, cheesy flavor with a satisfying texture.
Ingredients
Instructions
- Cook the broccoli until tender, then drain.
- In a large mixing bowl, combine the cooked broccoli, mushroom soup, shredded cheese, and cooked rice.
- Mix well until all ingredients are evenly incorporated.
- Transfer the mixture to a casserole dish and sprinkle cracker crumbs on top.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until bubbly and golden brown.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt to the mixture. You can substitute the frozen broccoli with fresh broccoli, just steam it until tender. For a lower-fat option, use a reduced-fat cheese or a cheese alternative. If you don't have mushroom soup, a homemade white sauce can work well. This casserole is perfect for potlucks along with other American recipes.
Serving Suggestions
Serve this Broccoli Casserole With Rice as a delicious side dish alongside grilled chicken or roasted meats. It pairs beautifully with a fresh salad, like Watermelon Salad, for a balanced meal. For a vegetarian option, consider serving it with a hearty vegetable dish or paired with Cheese Tidbits for a fun appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions, but the oven will help maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Casserole With Rice contains roughly 395 calories, with 15g protein, 79g carbohydrates, and 3g fat. It is an excellent source of vitamin C (67% of the Daily Value) and protein (29% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used in this recipe. Just steam it until tender before adding it to the casserole mixture. This will enhance the flavor and texture, making it even more delicious.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of mushroom soup?
If you don't have mushroom soup, you can substitute it with a homemade white sauce or a can of cream of chicken soup for added flavor. Just ensure the consistency is similar to that of the soup for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).