classic Broccoli Rice Casserole

Here’s a comforting Classic Broccoli Rice Casserole — creamy, cheesy, and a perfect side dish (or even a main if you add protein):

🥦 Classic Broccoli Rice Casserole

Ingredients

• 2 cups cooked rice (white or brown)

• 2 cups broccoli florets (steamed until just tender)

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

• 1 cup sour cream (or Greek yogurt for lighter option)

• 1 ½ cups shredded cheddar cheese (divided)

• 1 small onion, finely chopped (optional)

• 2 tbsp butter

• 1 tsp garlic powder

• 1/2 tsp paprika

• Salt & black pepper, to taste

• 1/2 cup crushed Ritz crackers or breadcrumbs (for topping, optional)

Instructions

1. Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook onion (optional): In a skillet, melt butter and sauté onion until soft and fragrant.

3. Mix casserole: In a large bowl, stir together cooked rice, broccoli, soup, sour cream, sautéed onion, 1 cup cheese, garlic powder, paprika, salt, and pepper.

4. Assemble: Spread mixture evenly into the baking dish. Top with remaining 1/2 cup cheese. Sprinkle cracker crumbs/breadcrumbs on top if using.

5. Bake: 25–30 minutes, until hot, bubbly, and lightly golden on top.

6. Serve: Let rest 5 minutes, then serve warm.

✨ Variations:

• Add diced cooked chicken or rotisserie chicken to make it a full meal.

• Use Velveeta or a mix of cheeses for extra creaminess.

• Swap rice for quinoa or cauliflower rice for a twist.

Would you like me to also share a from-scratch version (no canned soup, with a homemade creamy sauce)?