Broccoli Rice Casserole Recipe With Cream Of Mushroom: Crispy Celery Crown Over Rich Mushroom Cream

This broccoli rice casserole delivers the ultimate comfort-food experience with its crispy celery crown and velvety cream of mushroom sauce. The perfect balance of tender rice, vibrant broccoli, and rich mushroom flavor makes it a crowd-pleaser for family dinners or holiday gatherings.

Every bite combines creamy texture with a satisfying crunch from the golden topping.

The secret lies in layering the ingredients just right—fluffy rice at the bottom, fresh broccoli in the middle, and a luscious cream of mushroom sauce on top—then finishing with a crispy breadcrumb and celery topping that adds both texture and visual appeal.

Baked until golden and bubbling, this dish is hearty enough to stand alone or pair beautifully with grilled meats and fresh salads. Ready in just 45 minutes, it’s the ultimate one-dish solution for a satisfying meal.

Ingredients for broccoli rice casserole recipe with cream of mushroom

Sixteen ingredients transform into a golden, bubbling masterpiece with crispy celery crown and velvety mushroom cream.

The celery crown is where magic happens—fresh, crisp stalks make all the difference. Trader Joe's or local farmers markets have the best quality, but any bright green celery works. For extra crunch, pulse the celery in a food processor with the breadcrumbs before topping. The cream of mushroom soup? Campbell's or French's are reliable, but homemade mushroom cream sauce elevates this dish to restaurant-level. If using fresh mushrooms, opt for cremini or shiitake—their earthy flavor deepens the sauce. And that Parmesan? Grate it fresh—pre-shredded clumps won't give you that perfect golden crown.

No cream of mushroom soup? Blend cooked mushrooms with heavy cream, garlic, and a pinch of thyme for a homemade version. Short on celery? Substitute with finely chopped bell pepper or jicama for a similar texture. The rice can be any long-grain variety, but jasmine or basmati stay fluffier. For a dairy-free version, swap heavy cream for coconut milk and use nutritional yeast instead of Parmesan. The thyme is non-negotiable—it ties all the flavors together. If you only have dried, use half the amount of fresh. And that butter? Unsalted is a must—you control the saltiness here.

This casserole tastes even better the next day—make a double batch and freeze half for lazy weeknights. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. To reheat, cover with foil and bake at 350°F until bubbly. Pro tip: Sprinkle extra Parmesan on top before serving—everyone will ask for seconds. The crispy crown loses its crunch when reheated, so serve it fresh from the oven whenever possible.

Step-by-step instructions for broccoli rice casserole with cream of mushroom

Here's how to create that perfect golden crown over creamy mushroom filling—crispy, rich, and utterly satisfying.

Start by finely slicing the 3 whole celery stalks into paper-thin rounds—this is your crown base. In a bowl, combine the sliced celery with 0.5 cup all-purpose flour, 0.5 cup freshly grated parmesan cheese, 1.5 tsp salt, and 0.5 tsp black pepper. Toss until every piece is evenly coated. The flour mixture will create that irresistible crunch we're after.

Spread the celery mixture evenly in a single layer on a parchment-lined baking sheet. Bake at 400°F for 8-10 minutes until the edges are deep golden brown and the celery is crispy. Watch closely—it burns fast! Remove from oven and set aside. This crown is the star of our dish, so don't rush it.

In a large skillet, melt 0.5 cup butter over medium heat. Add the 8 oz sliced fresh mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Add the 3 minced garlic cloves and 0.5 tsp dried thyme, cooking for another 30 seconds until fragrant.

Stir in the 2 cups long-grain white rice, coating each grain in the mushroom butter mixture. Pour in the 2 cups cream of mushroom soup and bring to a gentle simmer. Let it cook uncovered for 5 minutes, stirring occasionally, until the liquid is mostly absorbed. This step builds the rich, creamy foundation of our casserole.

In a 9x13-inch baking dish, spread the mushroom-rice mixture evenly. Arrange the 3 cups fresh broccoli florets in a single layer on top, pressing them gently into the rice. This ensures they steam perfectly while the crown cooks.

Pour the 0.5 cup heavy cream evenly over the broccoli, then carefully arrange the crispy celery crown on top. The crown should cover the entire surface—this is what creates that showstopping presentation. The cream will help keep the crown moist while it bakes.

Transfer the assembled casserole to a preheated 375°F oven and bake for 25-30 minutes until the edges are deep golden brown and the filling is bubbly. The crown should be crispy and slightly caramelized—this is where that restaurant-quality texture comes from.

Remove from oven and let rest for 5 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is creamy and flavorful. The contrast between the crispy crown and rich mushroom filling is what makes this dish truly special.

Use a spatula to carefully lift the crispy celery crown and place it on top of the casserole before serving. This dramatic presentation always impresses. The crown should be crunchy enough to stand up on its own—if it's too soft, return it to the oven for 2-3 minutes to crisp up.

Serve immediately with a side of garlic bread to soak up any extra creamy sauce. Each bite delivers that perfect combination of crispy celery, creamy mushroom filling, and tender broccoli—this is comfort food at its finest.

Wine and beer pairings for this recipe

Creamy White Wine

This casserole's rich mushroom cream sauce pairs beautifully with a dry white wine like Chardonnay or Sauvignon Blanc. A crisp California Chardonnay with its buttery notes complements the creamy texture, while a zesty New Zealand Sauvignon Blanc cuts through the richness with its citrus brightness.

I love opening a bottle of Kim Crawford Sauvignon Blanc—its tropical fruit flavors contrast perfectly with the earthy mushrooms. 🍷

Earthy Red Options

For those who prefer red, a light-bodied Pinot Noir or Gamay works wonderfully. The Pinot Noir from Oregon's Domaine Serene has subtle earthy undertones that enhance the mushroom flavors.

A French Beaujolais like Château de Beaucastel adds a juicy red fruit note that balances the dish's creaminess. Serve slightly chilled to let the flavors shine. 🍇

Craft Beer Pairings

A Belgian-style witbier like Hoegaarden or Stella Artois adds a refreshing contrast with its citrusy coriander notes. For something heartier, try a German Helles Lager—its malty sweetness complements the creamy sauce without overpowering.

I also enjoy a wheat beer with a hint of spice, like Blue Moon, to balance the dish's richness. 🍺

Seasonal Adjustments

For summer months, a sparkling rosé like Whispering Angel adds a festive touch with its floral notes. In winter, a richer Chardonnay with oak notes, such as Kendall-Jackson Vintner's Reserve, enhances the dish's cozy appeal.

Always let your wine breathe for 10-15 minutes before serving to highlight its aromas. ✨

Non-Alcoholic Options

For a non-alcoholic pairing, try a sparkling apple cider like Martinelli's—its crisp acidity balances the creaminess. A ginger beer with a squeeze of lime also works well, especially if you add a pinch of black pepper to the casserole for a subtle kick.

These options keep the meal refreshing and light. 🍎

Frequently asked questions