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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines cooked rice, tender broccoli, and sharp cheddar in a creamy baked casserole. A buttery Ritz cracker topping turns golden while the edges bubble in the oven.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 cups white rice cooked
  • 1 bag (16 oz) broccoli florets frozen, thawed, drained well, and chopped
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 2 cups sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the topping
  • 1 cup Ritz crackers crushed
  • 3 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the rice, broccoli, soup, sour cream, milk, cheddar, garlic powder, and black pepper.
  4. Spread the mixture evenly in the prepared dish.
Make the topping and bake
  1. Stir the crushed crackers and melted butter together.
  2. Sprinkle the mixture evenly over the casserole.
  3. Bake uncovered for 30 to 35 minutes, until bubbling around the edges and golden on top.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best topping, drain the thawed broccoli well so excess moisture does not make the casserole watery. Refrigerate leftovers for 3 to 4 days; freeze yes, in an airtight container. For a gluten-free swap, use gluten-free crackers and confirm the condensed soup is gluten-free.