Broccoli Rice Casserole with Cream of Mushroom Soup
Broccoli rice casserole with cream of mushroom soup is cheesy, creamy comfort food ready in 35 minutes. Perfect for potlucks and weeknights!
Servings 6
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 9x9 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
Variations:
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.
- 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
Calories: 580kcal | Carbohydrates: 48g | Protein: 18g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1258mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1441IU | Vitamin C: 56mg | Calcium: 432mg | Iron: 2mg
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