Side Dishes
This broccoli rice casserole using Campbell's classic soup delivers the ultimate comfort-food experience—creamy, cheesy, and packed with that nostalgic Campbell's flavor we all love. The secret lies in the perfect balance of tender rice, vibrant broccoli, and a golden, melty cheese topping that seals in all the warmth.
I've been making this version for decades, and it never fails to bring back memories of family dinners.
The beauty of this recipe is its simplicity—just a handful of ingredients that come together in one dish. You'll start with Campbell's Cream of Mushroom or Chicken Noodle soup as the flavor base, then layer in rice, broccoli, and a rich cheese sauce.
The best part? It all bakes up tender and flavorful, with that signature Campbell's taste you can't get anywhere else. It's the kind of dish that feels like a hug in a baking dish.
What makes this casserole truly special is how adaptable it is. You can use lower-fat cheese or swap in whole wheat rice for a healthier twist without sacrificing flavor. The cheese topping turns golden and bubbly, creating the perfect contrast to the creamy filling underneath.
This is the kind of side dish that disappears faster than you can say "second helping."
Perfect for holidays, potlucks, or any night you crave that classic Campbell's comfort. The instructions are straightforward, and the results are always impressive—just like Grandma used to make. Let's get started on this timeless recipe!
Ingredients for broccoli rice casserole campbell's
Pantry staples meet nostalgic Campbell's flavor for this creamy, cheesy broccoli rice casserole that's pure comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, not low-fat version |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, medium grain preferred |
| Fresh Broccoli Florets 🥦 | 4 cups | Cut into bite-sized pieces |
| Milk 🥛 | 1 cup | Whole milk for creaminess |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium or sharp cheddar |
| Shredded Mozzarella Cheese 🧀 | 1 cup | Part-skim or whole milk |
| Butter 🧈 | ½ cup | Unsalted, melted for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For cheese sauce thickening |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Onion Powder 🧅 | ½ tsp | Adds savory complexity |
| Bacon Bits 🥓 | ½ cup | Optional, for smoky depth |
The Campbell's soup is the heart of this dish—stick with the classic condensed version, not the low-fat kind. The cheddar and mozzarella combo is non-negotiable for that perfect melty texture. Kraft Natural or Cabot cheddars melt beautifully, while Sargento Mozzarella adds just the right stretch. For the broccoli, fresh is best—those tiny florets from the store's produce section work perfectly, but if you're short on time, frozen steamed broccoli (no thawing needed) saves the day. The bacon bits? Only if you're feeling indulgent—they add a smoky punch that takes this from classic to next-level.
No Campbell's Cream of Mushroom? Chicken Noodle works just as well—just swap the flavors. Short on cheddar? Gruyère or Monterey Jack handle the heat of baking beautifully. The milk can be swapped for half-and-half for extra richness, but whole milk keeps it classic. For a lighter version, 2% milk plus an extra tablespoon of butter mimics the creaminess. The flour is crucial for that velvety cheese sauce—don't skip it, even if you're watching carbs. And if you're out of garlic powder? One clove of fresh garlic minced into the cheese sauce does the trick.
This casserole tastes even better the next day—make it ahead and refrigerate overnight for maximum flavor development. Once baked, it keeps 4-5 days in the fridge, covered tightly. For leftovers, reheat covered at 350°F for 20-25 minutes until bubbly. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. The cheese topping gets crispy when reheated, so cover it loosely with foil if you prefer it softer. Portion into individual baking dishes for easy reheating—perfect for meal prep!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty more than one pan. Just mix the cooked rice, Campbell’s soup, milk, and broccoli—no extra bowls, no fuss. The cheddar melts right in while it bakes, and honestly? I’ve never met a casserole this easy that still feels like a real meal.
- Creamy Mushroom Magic: That Campbell’s Cream of Mushroom soup is the secret weapon here. It’s rich but not heavy, and when you fold in the milk and cheese, it turns into this velvety, savory blanket around every bite. The broccoli stays bright and tender, not soggy—just how I like it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream—no drying out, no weird textures. Pack it in containers for work lunches or school lunches, and kids (or adults) will actually eat their veggies. My daughter even asks for it now, and that’s saying something.
- Budget-Friendly Crowd-Pleaser: You’re getting a full, satisfying dish for pennies. A can of soup, a bag of rice, a head of broccoli, and a block of cheese stretch to feed four (or more if you’re generous). It’s the kind of recipe that makes grocery shopping feel less stressful—because you know you’re getting a solid, tasty meal out of it.
Step-by-step instructions for broccoli rice casserole
Here's how to create this comforting classic with a golden, melty cheese top every time.
Prepare the Broccoli Rice Mixture
In a large bowl, combine the 2 cups long-grain white rice, 4 cups fresh broccoli florets, 2 cans Campbell's Cream of Mushroom Soup, 1 cup milk, 0.5 cup butter, 0.25 cup all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. I stir this mixture thoroughly with a wooden spoon until the butter and flour are fully incorporated and the broccoli is evenly distributed throughout the rice.
The reason we mix everything together now is to ensure the rice absorbs the creaminess of the soup and milk while the broccoli gets coated in the flavorful base. You'll notice the texture becomes slightly clumpy—this is normal and actually helps the casserole hold together beautifully. If you prefer a smoother consistency, you can press the mixture through a fine-mesh strainer, but I like the rustic texture it creates.
Add the Cheese and Bacon Bits
Gently fold in the 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese using a spatula. These cheeses will melt into a luscious, creamy layer that binds everything together. Next, sprinkle in the 0.5 cup bacon bits and mix just until combined—you don't want to overmix or break up the bacon pieces.
Here's the thing—distribute the cheese evenly throughout the mixture, especially in the center where it tends to pool. The cheddar adds a sharp, tangy depth while the mozzarella creates that classic stretchy, melty texture we all love. The bacon bits will add a smoky contrast that elevates the whole dish. If you're concerned about the bacon being too salty, taste the mixture now and adjust the seasoning if needed.
Transfer to Baking Dish and Bake
Pour the entire mixture into a greased 9x13-inch baking dish, spreading it evenly with a spatula. I like to use a rubber spatula for this step because it helps prevent the mixture from sticking to the dish. The baking dish should be filled about three-quarters full—this ensures the casserole has room to rise and develop that perfect golden crust.
Preheat your oven to 350°F while the mixture sits at room temperature. This temperature is crucial—it's hot enough to create a golden top but gentle enough to prevent the rice from becoming mushy. Once the oven reaches temperature, bake the casserole uncovered for 45 minutes. You'll see the edges start to brown and the top develop a slightly bubbly texture—that's your signal that it's cooking beautifully.
Create the Melty Cheese Topping
After the initial 45 minutes, increase the oven temperature to 375°F. This higher heat will help create that classic crispy, golden cheese topping we all know and love. Sprinkle an additional 0.5 cup shredded cheddar cheese and 0.25 cup shredded mozzarella cheese evenly over the top of the casserole. The extra cheese will melt into a bubbly, irresistible crust.
Return the casserole to the oven and bake for another 15-20 minutes, or until the cheese is fully melted and the top is golden brown and slightly crispy. You'll know it's perfect when the cheese pulls away from the edges just slightly and the casserole smells incredibly rich and comforting. If you're worried about burning, keep an eye on it after the first 5 minutes at this higher temperature—every oven runs slightly differently.
Rest and Serve
Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the cheese to set slightly and the juices to redistribute throughout the casserole. I know it's tempting to dig in immediately, but trust me—waiting those 10 minutes makes a world of difference in the final texture.
Serve the broccoli rice casserole warm, straight from the baking dish. The contrast of the creamy, cheesy interior with the crispy, golden top is what makes this dish so irresistibly classic. Each bite delivers perfectly cooked rice, tender broccoli, and that melty cheese combination that feels like a warm hug on a plate. Pair it with a simple green salad or some crusty bread to complete the meal.
Pro Tips For Making Broccoli Rice Casserole Campbell'S
- STEAM THE BROCCOLI FIRST: I learned this the hard way—raw broccoli in a casserole turns mushy and watery. Steam it for 3-4 minutes until bright green and just tender, then drain well. This keeps the texture crisp and prevents a soggy top later.
- SAUTE THE RICE: Toasting the rice in a dry pan for 2-3 minutes before adding soup and milk makes a real difference. It deepens the flavor and prevents that bland, starchy aftertaste. Just don’t walk away—burnt rice ruins everything.
- SKIP THE PRE-BAKED CHEESE: Sprinkle the cheddar on top after the casserole comes out of the oven—it melts perfectly and looks golden. If you bake it in, it turns greasy and clumps. Trust me, it’s worth the extra 2 minutes.
- USE WHOLE MILK, NOT 2%: The recipe calls for milk, but I always upgrade to whole—it adds richness without overpowering the mushroom flavor. Skim or 2% makes the sauce taste thin and flat. (Yes, even if you’re watching calories.)
Essential equipment for broccoli rice casserole campbell's
Baking Dish Essentials
You’ll need a 9x13-inch baking dish—this size is perfect for even baking and that classic casserole shape. I recommend using a glass or ceramic dish (like Pyrex) for even heat distribution and easy serving.
If you don’t have one, a lightly greased metal baking pan works too—just make sure to use nonstick spray or butter to prevent sticking. 🍲
Mixing Tools
A large mixing bowl (at least 8-quart capacity) is key for combining all ingredients without spills. I use a wooden spoon for stirring and a rubber spatula to scrape every last bit into the baking dish—this ensures no flavor gets left behind.
For extra precision, a fine-mesh strainer helps smooth out the texture if you prefer a finer consistency.
Cheese Prep Tools
Shredding cheese efficiently is a game-changer. A box grater or mandoline with a cheese blade gives you the most even shreds, but a food processor with a grating disc (like the Cuisinart DP-12) is my go-to for speed and consistency.
Avoid pre-shredded cheese—it contains anti-caking agents that make the melted topping less crispy. 🧀
Measuring Accuracy
Precision matters, especially with the cheese and rice ratios. Use a digital kitchen scale for cheeses (measure in grams for accuracy) or standard measuring cups with a level scoop.
For the Campbell’s soup, a liquid measuring cup ensures you get the exact 2 cans (15 oz each) without spills. A spice measuring set keeps your garlic powder and onion powder portions consistent.
Oven Thermometer
Ovens run hot or cold—trust yours only if you’ve calibrated it. A thermometer like the OXO Good Grips ensures your oven hits 350°F and 375°F accurately.
This prevents undercooked rice or a burnt cheese topping. I place mine near the back of the oven where the heat is most consistent. 🌡️
Optional Extras
For the bacon bits, a small saucepan lets you crisp them perfectly if you’re making them from scratch. If you’re using fresh broccoli, a sharp chef’s knife and cutting board make quick work of florets.
A pastry brush comes in handy for greasing the baking dish—just use melted butter or olive oil for easy release.
Nutrition facts
Frequently asked questions
Can I make this broccoli rice casserole with a different Campbell's soup flavor?
While Cream of Mushroom is traditional, Chicken Noodle or even Cream of Celery work beautifully. Just adjust seasonings—add extra salt if using Chicken Noodle since it's often saltier. The key is using a creamy, condensed soup for that classic texture.
How do I prevent the casserole from getting watery after baking?
Use long-grain white rice (not instant) and cook it al dente before mixing with other ingredients. Also, drain any excess liquid from the broccoli if using fresh florets. The 25 minutes at 375°F with the cheese topping helps set the filling properly.
Can I substitute frozen broccoli in this recipe?
Yes! Use frozen steamed broccoli (no need to thaw)—just measure 4 cups packed after draining excess liquid. Fresh broccoli gives slightly better texture, but frozen works perfectly when in a hurry. The key is to avoid ice crystals that can make the casserole watery.
Why is my cheese topping not getting crispy?
Try these fixes:
- Use freshly shredded cheese (not pre-shredded) for better melt.
- Increase oven temp to 375°F for the final 15 minutes.
- Sprinkle a little breadcrumbs on top before adding cheese. The extra heat and crispy base make all the difference!
How can I make this recipe lower in fat?
Swap half the butter for Greek yogurt (same amount) and use 2% milk instead of whole. Replace half the cheddar with low-fat mozzarella while keeping the full-fat mozzarella for melt. The texture stays creamy but with fewer calories.