Broccoli and 
Rice Casserole

broccoli and rice casserole

Topped with crunchy crackers, this cheesy Broccoli and Rice Casserole is comfort food at its best.

Broccoli and 
Rice Casserole
Serves 6
Write a review
  1. 2 tablespoons unsalted butter
  2. 1 small yellow onion, chopped
  3. 1 clove garlic, minced
  4. 1 (10.5-ounce) can cream of chicken soup
  5. 1¼ cups shredded sharp Cheddar cheese, divided
  6. 1 cup whole milk
  7. ½ teaspoon kosher salt
  8. ¼ teaspoon ground black pepper
  9. 3 cups cooked long-grain rice
  10. 2½ cups broccoli florets, cooked
  11. 1 cup lightly crushed buttery round crackers
  1. Preheat oven to 350°. Spray an 8x8-inch baking dish with cooking spray.
  2. 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.
  3. Bake until golden brown and bubbly, about 30 minutes.
Taste of the South

Find more easy and elegant suppers in our newest issue of Taste of the South magazine.



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.