Broccoli-Rice Casserole

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  • 3 c. cooked rice (about 1 c. uncooked)
  • 1 (16 oz.) package frozen broccoli florets
  • 1 small onion, finely chopped
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 c. milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 c. shredded mild or medium cheddar cheese, divided


  1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
  2. In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
  3. Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
  4. Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.

recipe adapted >>>>>  here

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