Broccoli and Rice Casserole

Broccoli and Rice Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons unsalted butter

  • 1

    small yellow onion, chopped

  • 1

    clove garlic, minced

  • 1

    (10.5-ounce) can cream of chicken soup

  • cups shredded sharp Cheddar cheese, divided

  • 1

    cup whole milk

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

  • 3

    cups cooked long-grain rice

  • cups broccoli florets, cooked

  • 1

    cup lightly crushed buttery round crackers


Preheat oven to 350°. Spray an 8x8-inch baking dish with cooking spray. In a large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add soup, 1 cup cheese, milk, salt, and pepper; cook, stirring constantly, until cheese is melted, about 2 minutes. Remove from heat; add cooked rice and broccoli, stirring until combined. Spoon into prepared pan. Sprinkle with crushed crackers and remaining ¼ cup cheese. Bake until golden brown and bubbly, about 30 minutes.


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