Broccoli Rice Casserole With Cream of Mushroom Soup
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Some nights call for a side dish that tastes like it took all afternoon but really only needs 35 minutes. This broccoli rice casserole with cream of mushroom soup is exactly that recipe. It’s the one I pull out when I need something warm, cheesy, and comforting without a long ingredient list or a lot of fuss.
Sometimes you just want to grab a can of soup off the shelf and let it do the heavy lifting. That’s what this version is all about. Cream of mushroom soup builds a rich, savory sauce in minutes, and it gets even better with a homemade cheese sauce base, tender broccoli, fluffy rice, and a buttery cracker topping that turns golden brown in the oven.
This is the kind of dish that shows up at potlucks and disappears first. It’s easy enough for a Tuesday and pretty enough for a holiday table. By the time you’re done reading, you’ll know exactly how to make it, store it, and switch it up to fit whatever you have on hand.
Ingredient Notes & Tips
Here’s what you need for this broccoli rice casserole with cream of mushroom soup, and why each ingredient matters:
- Buttery Crackers: Ritz crackers are classic here. Crushed fine and mixed with melted butter, they create that irresistible golden, crunchy topping.
- Butter: You’ll use it two ways — a little melted into the cracker crumbs, and the rest to build the cheese sauce. Salted butter adds the best flavor.
- Onion: Sweet or red onion both work. Dicing it small lets it melt into the sauce instead of standing out.
- Flour: This thickens the sauce into a roux. Whisk it into the butter until it looks like a paste before adding liquid.
- Chicken Broth: Adds savory depth to the sauce. Pour it in slowly while whisking so it stays smooth.
- Cream of Mushroom Soup: This is what makes the recipe so quick. One can adds instant creaminess and rich mushroom flavor to the sauce.
- Dijon Mustard: Just a teaspoon, but it adds a little tang that balances all that cheese. No Dijon? Use ¼ teaspoon dry mustard instead.
- Broccoli: Fresh florets are what I used, but frozen works too — just thaw and drain well first so the casserole doesn’t turn watery.
- Rice: Cooked and cooled rice is best. Freshly cooked rice is too soft and can turn mushy once it bakes again.
- Cheddar Cheese: Shredded cheddar goes both into the sauce and on top. For the smoothest, creamiest sauce, shred your own cheese from a block — pre-shredded cheese can make the sauce grainy but will work in a pinch.
How to Make It
- Prep the pan and topping (5 minutes): Preheat your oven to 350°F and grease a 9×9 baking dish. Pulse the crackers in a food processor until they’re fine crumbs, then stir in 3 tablespoons of melted butter with a fork until evenly combined. Set the topping aside — this is what gives the casserole that golden, buttery crunch.
- Sauté the onion (3-4 minutes): Melt the remaining 5 tablespoons of butter in a saucepan over medium heat. Add the diced onion and cook until softened, stirring occasionally.
- Make the roux (1 minute): Whisk in the flour. It will look like a thick paste — that’s exactly what you want. This step is what thickens your sauce, so don’t skip it.
- Build the sauce (5-7 minutes): Slowly pour in the chicken broth while whisking constantly so no lumps form. Add the salt, garlic powder, paprika, and pepper, then stir in the Dijon mustard, cream of mushroom soup, and milk. Mix until smooth and keep cooking over medium heat until the sauce has thickened to your liking. You’ll know it’s ready when it coats the back of a spoon — run your finger across it, and the line should stay visible.
- Melt in the cheese: Remove the saucepan from the heat before stirring in 1 ½ cups of shredded cheese. Adding cheese off the heat keeps the sauce smooth instead of grainy or separated.
- Combine broccoli and rice: In a large bowl, toss the broccoli florets and cooked rice together like you’re tossing a salad, then pour the cheese sauce over the top. Stir until everything is evenly coated.
- Assemble the casserole: Spread the mixture into your prepared baking dish in an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the buttered cracker topping.
- Bake (20-25 minutes): Bake until the casserole is bubbly around the edges and the topping is golden brown. Let it cool for 5-10 minutes before serving — this short rest helps the cheese sauce thicken slightly, which makes it so much easier to serve neat scoops.
Recipe Variations
- Different Rice: White rice is classic, but jasmine rice or brown rice both work beautifully. Just make sure it’s cooked and cooled before mixing it in.
- Switch the Cheese: Swap the cheddar for white cheddar, smoked cheddar, Gouda, Monterey Jack, or Colby Jack for a different flavor twist.
- Use Frozen Broccoli: Fresh broccoli is what I used, but frozen florets work great too. Thaw and drain them well first so the casserole doesn’t end up watery.
- Add Protein: Stir in 1-2 cups of shredded rotisserie chicken or diced ham to turn this side dish into a full meal.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a little kick.
- Extra Crunch: Swap the Ritz crackers for panko breadcrumbs or French fried onions if that’s what you have on hand.
How to Store It
Refrigerator: Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days.
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Reheat: Warm individual portions in the oven at 325°F for 5-10 minutes, or until heated through. If the topping starts browning too fast, cover it loosely with aluminum foil.
Freezer: This casserole is best enjoyed fresh, since rice and cream-based sauces can change texture after freezing. If you do want to freeze it, leave off the cracker topping, freeze the baked casserole in an airtight container for up to 2 months, then thaw overnight in the fridge and add a fresh cracker topping before reheating.
How to Serve It
This cheesy broccoli rice casserole is a natural side dish for just about any main course. It pairs especially well with grilled chicken, rotisserie chicken, meatloaf, or Honey Baked Ham — the creamy, cheesy flavors balance out simple roasted or grilled meats perfectly.
Serve it hot, straight from the oven, while the topping is still crisp and the cheese is bubbly. It’s an easy addition to a weeknight dinner, but it’s also special enough for a holiday table or potluck spread. Scoop it into a serving dish, or serve it right out of the baking dish for easy cleanup.
Related Recipes
If you’re building out your own broccoli recipe collection, this casserole is part of a series I’m working on! Try my Oven Roasted Broccoli for a lighter side, and my Broccoli Pesto for a completely different way to use up a broccoli crown. I’ll also be sharing a from-scratch Broccoli Cheddar Rice Casserole with no canned soup (coming soon), plus a cozy Broccoli Cheddar Soup for chilly days (coming soon).
Love a good cheesy, creamy casserole? You’ll also want to try my Cheesy Potato Casserole, Tuna Noodle Casserole, or Chicken and Biscuit Casserole — they’re all made with the same comforting, from-the-pantry approach. And if you’re planning a holiday spread, my Scalloped Corn makes a perfect table mate.
FAQ
What type of rice works best for broccoli rice casserole? Long-grain white rice, jasmine rice, and basmati rice all work well. Try to avoid freshly cooked rice if possible, since it can turn too soft. Day-old or cooled rice gives you the best texture.
How do I know my sauce is thick enough? The sauce should coat the back of a spoon. Run your finger across it — if the line stays visible without filling back in right away, it’s ready.
Why do you add the cheese after removing the pan from the heat? Adding cheese off the heat helps prevent the sauce from turning grainy or separating, so you end up with a smooth, creamy sauce every time.
Why does the casserole need to rest before serving? Letting it rest for 5-10 minutes gives the cheese sauce time to thicken slightly, which makes it much easier to serve neat portions.
Can I use frozen broccoli instead of fresh? Yes! Just make sure to thaw it and drain it very well before adding it to the casserole so you don’t end up with extra liquid.
Let’s Hear From You!
I hope this broccoli rice casserole with cream of mushroom soup becomes one of your new go-to side dishes! It’s cheesy, comforting, and just easy enough for a weeknight. Did you make it? I’d love to hear how it turned out — leave a comment below and give it a 5-star rating ⭐⭐⭐⭐⭐ if you loved it. Your feedback helps other home cooks find this recipe too!
Broccoli Rice Casserole with Cream of Mushroom Soup
Equipment
Ingredients
- 25 buttery crackers such as Ritz crackers
- ½ cup salted butter 8 tablespoons or 1 stick, divided
- 1 cup diced sweet onion or red onion
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp ground black pepper
- 1 tsp Dijon mustard ¼ teaspoon dry mustard
- 1 can 10.75 ounces cream of mushrooms
- ½ cup milk
- 4 cups fresh broccoli florets
- 3 ½ cups cooked and cooled rice
- 2 ½ cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350 °F.
- Grease or butter a 9×9 baking dish. Set aside.
- Place the crackers in a food processor. Pulse until finely crushed into crumbs and pour into a bowl.
- Melt 3 tablespoons of butter and stir it into the cracker crumbs with a fork until evenly combined. Set aside.
- In a saucepan over medium heat, melt the remaining 5 tablespoons of butter.
- Add the diced onion, mix, and cook for 3-4 minutes until the onions are softened.
- Add the flour and whisk. It will look like a paste.
- Slowly pour the chicken broth while whisking continuously until smooth.
- Add the salt, garlic powder, paprika, and ground black pepper. Mix well.
- Add the Dijon mustard, cream or mushrooms, and milk. Mix until smooth
- Continue cooking over medium heat until the sauce has thickened to your liking.
- Remove from the heat and stir in 1 ½ cups of shredded cheese. Mix until the cheese is all melted. Set aside.
- In a large mixing bowl, add the broccoli florets and cooked rice. Using 2 large spoons, mix like you will be tossing a salad.
- Pour the cheese sauce over the broccoli and rice mixture. Stir until everything is well coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Sprinkle the cracker topping over the cheese layer. Spread evenly.
- Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly around the edges and the topping is golden brown.
- Cool the casserole for 5-10 minutes before serving.
Notes
- Rice: I used white rice, but you can also use jasmine rice and brown rice
- Cheese: Substitute cheddar cheese with white cheddar, smoked cheddar, Gouda, Monterey Jack, or Colby Jack.
- Broccoli: I used fresh broccoli, but you can substitute with frozen broccoli florets; just make sure to thaw and drain before using.
Long-grain white rice, jasmine rice, and basmati rice all work well. Avoid freshly cooked rice if possible, as it can be too soft. Day-old rice or cooled rice provides the best texture. How do I know the sauce is thick enough?
The sauce should coat the back of a spoon. If you run your finger across the spoon, the line should remain visible without immediately filling in. Why add the cheese to the heat?
Adding the cheese after removing the saucepan from the heat helps prevent the sauce from becoming grainy and separating. Why let the casserole rest?
Allowing the casserole to rest 5-10 minutes helps the cheese sauce thicken slightly, making it easier to serve. Serving suggestions: This casserole pairs well with grilled chicken, meatloaf, rotisserie chicken, or baked ham.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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