I’ll say this up front: I’m not usually a casserole person.
Meaning, it’s not the first thing I think to make when I need a good side dish or potluck recipe. The word casserole tends to conjure mid-century, church-basement food—cream-of-something soup, canned vegetables, crushed crackers on top.
It sounds… heavy.
Some creamy, cheesy, soup-can recipes deserve attention—and maybe even a permanent spot in your rotation.
Let’s dig in.
What’s most appealing about this cheesy broccoli rice—besides being delicious—is how versatile it is. It works just as well next to a honey-baked ham as it does with grilled chicken, steak, or salmon.
This is a bake that isn’t trying too hard. It’s not new, flashy, or particularly innovative, and you probably won’t see it on a restaurant menu—but it’s exactly the kind of recipe you want to keep around.
What it is, though, is dependably good—and that’s why recipes like this never go out of style.
It’s forgiving, reheats well, and holds its own on a crowded table. Someone almost always asks for the recipe, too.
This is what I make when I need a side for a crowd, or something I know even broccoli skeptics will eat without commentary.
Despite its humble ingredients, it’s creamy without being heavy, savory without being bland, and comforting without feeling dated. It just works.
Thanks for reading, friends. I hope the week ahead is a good one. See you next Sunday..
Cheesy Broccoli Rice
Serves 6–8
This cheesy broccoli rice bake has a crispy, buttery topping and makes a perfect side dish for chicken, turkey, pork chops—or even on its own.
Ingredients:
6 cups broccoli, cut into bite-size florets
2 tablespoons olive oil
1 tablespoon butter
1 yellow onion, finely chopped
2 or 3 cloves garlic, minced
1 (10.5 ounce) can cheddar cheese soup ( I used Campbell’s)
1/2 cup milk
1 heaping teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian Parsley
1/3 cup Parmesan cheese, finely grated
2 cups cheddar cheese, freshly grated (not pre-grated)
2 cups cooked white rice (I used jasmine rice)
Topping
1 cup butter crackers (like Ritz), crushed
(Put crackers in a freezer bag and crush with a rolling pin.)½ cup Parmesan cheese, finely grated
5 tablespoons butter, melted
¼ teaspoon paprika (optional, enhances color)
Directions:
Cook the broccoli in a large skillet with ½ cup water and ½ teaspoon salt until fork-tender, about 4–5 minutes. Drain and set aside.
In the same skillet, add the olive oil and butter over medium heat. Add the onion and cook until soft, about 5–7 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, then turn off the heat.
Add the cheddar soup, milk, mustard, salt, pepper, parsley, Parmesan, and cheddar cheese. Stir to combine. Add the cooked rice and broccoli and fold everything together.
Transfer the mixture to a greased 9 × 13-inch (3-quart) baking dish, buttered (best) or sprayed with nonstick spray.
Topping + Bake Instructions
Prepare the topping by combining the crushed butter crackers, Parmesan cheese, melted butter, and paprika (if using) in a bowl. Mix until evenly combined.
Sprinkle over the broccoli rice mixture and bake at 400°F for 20–25 minutes, until heated through and the top is golden and crispy.
Let rest for 5 minutes before serving.