By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 12
234 cal · 65 min
Broccoli Rice Casserole
Recipe GLPR116ff04638824a
A comforting one-dish meal combining fluffy rice, tender vegetables, and melted cheese in a creamy mushroom base. This casserole is hearty, easy to prepare, and perfect for family dinners.
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Ingredients
1 1/2 cups uncooked rice
3 cups water
1/2 cup water
1 teaspoon salt
3 tablespoons margarine or butter
1 medium onion, chopped
1 can (10.75 ounce) reduced-sodium cream of mushroom soup
1 1/2 cups 1% milk
7 1/2 cups frozen broccoli, chopped
8 ounces low-fat cheddar cheese, grated
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat the oven to 350°F. Grease a 12x9x2 inch baking pan with cooking spray or a light coating of oil.
In a medium saucepan, combine the uncooked rice, salt, and 3 cups of water. Bring the mixture to a boil over high heat.
Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes.
Remove the saucepan from heat and let the rice stand, covered, for an additional 15 minutes to finish cooking and absorb the water.
While the rice is cooking, melt the margarine in a separate skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes.
In a large bowl, combine the cooked rice, sautéed onion with margarine, cream of mushroom soup, milk, and remaining 1/2 cup of water. Mix until well combined.
Spread the rice mixture evenly in the prepared baking pan.
Remove the frozen broccoli from the freezer and thaw it according to package directions. Drain any excess liquid. Spread the thawed broccoli evenly over the rice mixture.
Sprinkle the grated cheddar cheese evenly over the top of the casserole.
Bake at 350°F for 25-30 minutes, until the cheese is completely melted and the mixture is bubbly around the edges, indicating the casserole is heated through.
Comments
Every ingredient is a standard stock item at any Charlotte grocery chain—rice, margarine, onion, canned cream of mushroom soup, milk, frozen broccoli, and cheddar cheese cost roughly $12–14 total for twelve servings, landing at about $1–1.20 per serving, which is solid for a crowd-feeding casserole. The stated 65 minutes is reasonable if you account for five minutes of chopping the onion and ten minutes of assembly before the oven does the work, though realistically you're looking at 50–55 minutes active plus 45 minutes bake. This is a true weeknight family dish—make it, set it down, come back—and it reheats beautifully in a 325°F oven, making it a reliable option for potlucks or feeding a household where people eat at different times.
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