Side Dishes
This broccoli rice casserole recipe with cream of mushroom delivers comfort food perfection in one creamy, cheesy dish. The secret lies in the mushroom topping that melts into golden, bubbly bliss while keeping the rice tender and flavorful.
Perfect for family dinners or meal prep, this recipe balances hearty textures with rich, savory depth.
The magic happens when cream of mushroom soup and melted cheese blend into a velvety sauce that coats every bite.
With just 30 minutes of prep and 35 minutes in the oven, you'll have a side dish that feels like a main course—crispy on top, creamy inside, and packed with that satisfying cheesy pull. Ready to transform simple ingredients into a crowd-pleaser?
Ingredients for broccoli rice casserole recipe with cream of mushroom
Sixteen ingredients transform into a creamy, cheesy broccoli rice casserole with mushroom topping perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, medium grain preferred |
| Chicken Broth 🍲 | 2 ½ cups | Low-sodium preferred |
| Cream of Mushroom Soup 🍄 | 2 cups | Condensed, canned |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp variety preferred |
| Fresh Broccoli Florets 🥦 | 4 cups | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For topping |
| Breadcrumbs 🍞 | ½ cup | Panko preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mushroom Slices 🍄 | 1 cup | Thinly sliced for topping |
The cream of mushroom soup is the heart of this dish—Campbell's or French's are reliable brands, but check labels for added preservatives. For the broccoli florets, opt for fresh over frozen if possible, but frozen works in a pinch (no need to thaw). The yellow onion should be sharp and crisp; store-bought is fine, but if you have time, charring it lightly in a dry pan adds depth. Sharp cheddar melts best, but a mix of cheddar and Monterey Jack creates that ideal creamy pull. Pre-shredded cheese often contains anti-caking agents, so grating your own ensures a richer texture.
No cream of mushroom soup? Homemade mushroom sauce works—sauté mushrooms with garlic, add a splash of cream and a dash of thyme, then blend until smooth. Substituting mozzarella for half the cheddar creates a lighter, stretchier topping. The breadcrumbs can be swapped for crushed cornflakes or Ritz crackers for a gluten-free option. If you're prepping ahead, cook the rice separately and store it in the fridge for up to 3 days—just assemble and bake when ready. The mushroom slices on top should be thin enough to crisp but not burn; store-bought dried mushrooms rehydrated work perfectly if fresh aren't available.
Assemble the casserole up to 24 hours ahead—it actually tastes better the next day as flavors meld. Cover tightly with foil and refrigerate. Bake directly from the fridge for 5-10 extra minutes to ensure even cooking. Leftovers keep for 4-5 days in the fridge, and portions freeze beautifully for up to 3 months. For meal prep, divide into individual servings before freezing—just reheat covered at 350°F for 15-20 minutes. The topping stays crispy if you broil for the final 2-3 minutes after baking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just rice, broth, soup, and cheese in one pan. The broccoli steams right in the mix, so no extra pots or timers.
- Umami Bomb: That can of cream of mushroom soup? It’s the secret weapon. The rich, earthy flavor cuts through the cheesy goodness, and when it melts into the rice, it’s like a hug for your taste buds.
- Lunchbox Hero: Between us, this casserole reheats like a dream. Pack it in a container the night before, and by lunchtime, it’s still creamy and cheesy—not soggy or sad. My kids actually finish their lunches now.
- Budget Win: I make this for $10 and feed four people. Rice, broth, and a can of soup stretch far, and the cheddar stretches even further when it melts. Plus, it’s one of those recipes where leftovers taste just as good as day one.
Step-by-step instructions for broccoli rice casserole
This method delivers a perfectly balanced casserole with tender rice, vibrant broccoli, and a golden, creamy mushroom topping.
Cook the Rice and Prepare Vegetables
In a large pot, combine the 2 cups of long-grain white rice with the 2.5 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. Don't peek during cooking—this steams the rice evenly.
While the rice cooks, steam the 4 cups of fresh broccoli florets in a separate pot for 4-5 minutes until bright green and just tender. Drain well and set aside. In the same pot, sauté the diced 1 whole yellow onion and minced 3 cloves garlic cloves in 1 tablespoon of the 0.5 cup unsalted butter over medium heat for 3-4 minutes until soft and fragrant. Combine the cooked rice, steamed broccoli, and onion-garlic mixture in a large bowl.
Build the Creamy Mushroom Sauce Layer
In a medium saucepan, melt the remaining 0.25 cup unsalted butter over medium heat. Whisk in the 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until golden. Gradually whisk in the 2 cups cream of mushroom soup, stirring constantly until smooth. Simmer for 3-4 minutes until slightly thickened.
Remove from heat and stir in the 2 cups shredded cheddar cheese until fully melted and creamy. Season with the 1 tsp salt and 0.5 tsp black pepper. Pour this mixture over the rice and broccoli combination in the bowl, tossing gently to coat evenly. The mixture should look moist but not soupy—if too thick, add 1-2 tablespoons of reserved cooking liquid.
Assemble and Bake the Casserole
Transfer the rice mixture to a greased 9x13-inch baking dish. For the topping, combine the 1 cup mushroom slices, 0.5 cup breadcrumbs, and 1 tbsp dried parsley in a small bowl. Sprinkle this mixture evenly over the casserole, pressing down gently to help it adhere.
Bake at 375°F for 25-30 minutes until the topping is golden brown and bubbly. The edges should be slightly crisp while the center remains creamy. If the topping browns too quickly, tent loosely with foil for the last 10 minutes of baking. The internal temperature should reach 165°F when checked in the center.
Rest and Serve with Confidence
Remove from the oven and let the casserole rest for 10 minutes before serving. This resting period allows the creamy layers to set slightly, preventing a runny texture when cutting. The final result should have tender rice, vibrant broccoli, and a rich, creamy mushroom topping that melts into every bite.
Serve immediately with a side of garlic bread or a simple green salad. The sharp cheddar cheese and earthy mushrooms create a perfect balance of flavors, while the crispy breadcrumb topping adds satisfying texture. Each portion delivers the creamy richness promised in the title, with every ingredient playing its part in this comforting dish.
Pro Tips For Making Broccoli Rice Casserole Recipe With Cream Of Mushroom
- Cook Rice Separately: I used to toss the rice raw into the casserole mix, and it always ended up gummy. Instead, cook the rice al dente (about 1 minute less than package instructions) in chicken broth—this keeps it light and prevents a soggy final dish. The broth also infuses the rice with flavor, which the cream of mushroom soup won’t fully replace.
- Blister Broccoli First: Skip the raw florets—cut broccoli into even-sized pieces, toss with a pinch of salt, and blister them in a dry skillet over medium-high for 3-4 minutes. This concentrates their flavor and prevents them from turning to mush under the casserole’s heat. (Yes, even if you’re impatient like me.)
- Mix Cold Soup: Stir the cream of mushroom soup into the hot casserole mix after removing it from the oven while it’s still piping. Cold soup tempers the heat, prevents curdling, and lets the cheese melt smoothly. I learned this the hard way—hot soup makes the cheese clump like glue.
- Top Cheese in Stages: Don’t dump all the cheddar on top at once. Sprinkle half before baking, then add the rest in the last 5 minutes. This ensures the top browns evenly without turning into a sad, rubbery blanket. (Your future self will thank you.)
Common mistakes when making perfect results
Overcooking the Rice
Rice is the foundation of this casserole, and overcooking it turns it mushy, ruining the texture. I’ve seen this happen when people don’t measure broth accurately or peek at the rice while it cooks.
Always use 2.5 cups of broth for 2 cups of uncooked rice, and resist the urge to check on it—steaming it undisturbed ensures even cooking. If your rice is still firm after 18 minutes, add 2 tablespoons of water and cover for another 2 minutes.
Skipping the Roux
The roux made from butter and flour is what thickens the sauce and creates that creamy texture. If you skip it or rush the process, your topping will be watery and lack body.
Cook the roux over medium heat until it’s a golden light brown—this takes 1-2 minutes. Stir constantly to prevent burning, which will make the sauce bitter. 🌡️
Uneven Topping Distribution
An uneven topping leads to some parts being too crispy and others soggy. Press the breadcrumb-mushroom mixture gently into the casserole so it sticks. I like to use the back of a spoon to spread it evenly.
Also, don’t overfill the baking dish—leave about ½ inch of space at the top to prevent overflowing while baking.
Baking at Wrong Temperature
Baking at 375°F is crucial for a perfect casserole. Too low (350°F) and the topping won’t brown; too high (400°F) and the edges will burn before the center is done.
Use an oven thermometer to confirm your oven’s accuracy—many ovens run 25°F hotter or colder than set. If your topping browns too quickly, tent it with foil for the last 10 minutes.
Not Resting Before Serving
Skipping the 10-minute rest after baking is a common mistake that leads to a runny casserole. The creamy layers need time to set slightly so the cheese doesn’t slide out when you cut into it. Let it rest on the counter while you set the table—it’s worth the wait! 💫
Using Wrong Cheese
Sharp cheddar is the star here, but some people reach for mild cheddar or even mozzarella. Mild cheddar lacks the bold flavor, while mozzarella won’t melt as smoothly. If you’re out of sharp cheddar, mix 1 cup sharp cheddar with 1 cup Monterey Jack for a balanced flavor and melt.
Avoid pre-shredded cheese—it contains anti-caking agents that prevent a creamy texture.
Nutrition facts
Frequently asked questions
Can I make this casserole ahead of time?
Assemble the casserole up to 24 hours ahead and refrigerate covered. Bake it straight from the fridge, adding 5-10 extra minutes to the baking time. The flavors actually deepen overnight, making it even more delicious when reheated.
What can I substitute for cream of mushroom soup?
For a lighter version, blend sautéed mushrooms with cream and thyme until smooth. If you prefer convenience, try cream of celery soup or even a mix of half cream of mushroom and half heavy cream. Just adjust the liquid to maintain the creamy consistency.
How do I make this dish gluten-free?
Replace the breadcrumbs with crushed cornflakes or gluten-free crackers, and use a gluten-free flour blend for the roux. The rest of the recipe stays the same. Just ensure all your cheeses and broth are certified gluten-free to avoid cross-contamination.
Can I add protein to this casserole?
Yes! Stir in cooked chicken, shrimp, or diced ham after mixing the rice and veggies. For extra richness, try adding ½ cup cooked ground turkey or Italian sausage. Just make sure the protein is fully cooked before mixing to avoid overcooking later.
Why did my topping turn out soggy?
Soggy toppings usually happen when the casserole isn't baked long enough or the topping isn't pressed firmly.