Go Back
In the heart of every home, comfort food reigns supreme, offering a sense of warmth and nostalgia that transcends generations. Among these beloved dishes, the Cheesy Broccoli Bliss Casserole stands out as a harmonious blend of flavors and textures that delights the palate and warms the soul. This casserole, brimming with vibrant green broccoli and rich, gooey cheese, is not just a meal; it’s an experience that brings families together around the dinner table, making it an ideal choice for any occasion—from casual weeknight dinners to festive gatherings.

Creamy Broccoli Rice Casserole

Discover the comforting magic of Cheesy Broccoli Bliss Casserole, a dish that brings families together with its creamy goodness and vibrant flavors. This easy-to-make casserole features fresh broccoli, a blend of rich cheeses, and a luscious sauce, creating a satisfying meal for any occasion. Perfect for busy weeknights or festive gatherings, this recipe offers the nostalgia of home-cooked comfort food that everyone will love. Dive into the joy of sharing this delicious experience with your loved ones.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups uncooked long-grain rice

2 cups vegetable or chicken broth

4 cups broccoli florets (fresh or frozen)

1 cup sharp cheddar cheese, grated (plus extra for topping)

1 cup cream of mushroom soup (store-bought or homemade)

½ cup sour cream

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

2 tablespoons olive oil

½ cup panko breadcrumbs (optional for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Rice: In a medium saucepan, combine the uncooked rice and broth. Bring to a boil, reduce heat, and cover. Simmer for about 15-18 minutes or until rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

        Prepare the Broccoli: If using fresh broccoli, blanch the florets in boiling water for 2 minutes, then immediately transfer to ice water to stop the cooking. If using frozen, simply thaw and drain the broccoli.

          Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed onions and garlic, blanched broccoli, cream of mushroom soup, sour cream, 1 cup cheddar cheese, onion powder, garlic powder, salt, black pepper, and paprika. Mix until well combined.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish. Spread evenly and sprinkle additional shredded cheddar cheese on top.

              Optional Topping: For added crunch, combine panko breadcrumbs with a little olive oil and sprinkle over the cheese layer.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                  Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 6 servings