Side Dishes
Campbell's Broccoli Cheese Rice Casserole delivers that nostalgic comfort food experience with a golden, crispy top and layers of melted cheese—exactly how it should be. This classic side dish transforms simple ingredients into a creamy, cheesy masterpiece that's perfect for family dinners or holiday gatherings.
The secret to this recipe lies in the perfect balance of Campbell's cream of mushroom soup, cheddar cheese, and tender rice, all baked until bubbly and delicious.
With just a few easy steps, you'll create a dish that's rich, comforting, and impossible to resist. Let's get started on this timeless favorite!
Ingredients for campbell's broccoli cheese rice casserole
Six simple ingredients create this iconic cheesy rice casserole everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 3 cups | Uncooked, dry measure |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | 10.5 oz each, undiluted |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | 1 ½ cups | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Frozen Broccoli 🥦 | 2 cups | Chopped florets, thawed |
| All-Purpose Flour 🌾 | ¼ cup | For crispy topping |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle flavor boost |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
The rice is the base—long-grain white works best for that perfect texture. I always grab the 30-minute cook time stuff from the store, but any white rice will do. For the cheese, sharp cheddar makes all the difference—it melts smoother and has more flavor. If you're in a pinch, pre-shredded cheese works, but I always buy a block and shred it myself (it's cheaper and melts better). The Campbell's soup? Grab the cream of mushroom—it's the classic choice, but cream of celery works too if you're feeling adventurous. Just don't dilute it, or the casserole gets watery.
No Campbell's soup? Condensed cream of mushroom soup works the same way, just use the same amount. The broccoli can be fresh, but frozen is easier—just chop it up before adding. For the crispy topping, panko breadcrumbs give the best texture, but regular breadcrumbs work in a pinch. Want more flavor in that topping? Add a dash of paprika or a pinch of mustard powder—trust me, it takes it to the next level. The milk and butter combo is key—whole milk makes it extra creamy, and don't skip the butter. It's what gives it that rich, velvety texture.
This casserole reheats beautifully—honestly tastes better the second day. Keeps in the fridge for 4-5 days and freezes for 3 months (portion it out first!). For the crispy top, bake it uncovered the last 5 minutes—it gets golden and crunchy that way. Leftovers? Double the recipe and freeze half—it's perfect for lazy weeknight dinners. And if you're serving a crowd, use a 9x13-inch dish—it's the ideal size for this classic.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this for nights when I’m too tired to wash another pan. Just mix the rice, soup, milk, and cheese—no chopping, no fuss—and let it bake. The butter melts into the cheddar for that golden, gooey blanket on top.
- Umami Bomb: That Campbell’s cream of mushroom soup? It’s the MVP. The earthy mushrooms blend with the sharp cheddar and buttery rice for a flavor that’s richer than takeout but way cheaper. Honestly, I double the cheese now.
- Lunchbox Hero: Between us, this reheats like a dream. Pack it for work or school—it stays creamy, not soggy—and kids (or adults) will actually eat their veggies. My son’s been begging for “the green rice” all week.
- Budget Win: Rice, soup, and cheese? That’s it. No fancy ingredients, no last-minute grocery runs. I make this for six people for under $10, and it feeds us for days. Leftovers? They disappear faster than my willpower on a Sunday.
Step-by-step instructions for Campbell's broccoli cheese rice casserole
Here's how to build layers of cheesy goodness with a crispy golden top every time.
Cook the Rice Al Dente
In a medium saucepan, combine the 3 cups long-grain white rice with 3 cups water and 0.5 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 12 minutes. You want the rice to be tender but still slightly firm—it'll finish cooking in the oven.
Don't peek while it cooks or you'll lose steam and end up with uneven rice. When the time's up, remove from heat and let it sit covered for 5 minutes. Fluff with a fork before transferring to your baking dish—this prevents clumping and ensures even layers later.
Mix the Cheesy Broccoli Filling
In a large bowl, combine the cooked rice with the 2 cups thawed frozen broccoli, 2 cans Campbell's Cream of Mushroom Soup, 1.5 cups milk, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Stir until everything is evenly distributed and the broccoli is coated in the creamy mixture.
I like to give it a good mix here—this ensures every bite has that perfect balance of cheesy, creamy, and veggie goodness. If your broccoli has excess water, drain it first to prevent a soggy casserole later. The filling should look thick but spreadable, like a rich, green cheese sauce.
Layer and Prepare for Baking
Spread half of the rice mixture evenly into a 9x13-inch baking dish, then sprinkle 1 cup of the shredded sharp cheddar cheese over the top. Repeat with the remaining rice mixture and cheese. This layering creates that classic broccoli cheese look and ensures melty cheese in every bite.
Preheat your oven to 350°F while you prepare the topping. The cheese will need time to fully melt and bubble, so getting the oven hot is crucial. I like to use a glass baking dish—it lets me check the progress without opening the oven door and losing heat.
Make the Crispy Topping
In a small bowl, mix together the 0.25 cup all-purpose flour, 0.25 cup breadcrumbs, 0.5 cup melted butter, 0.25 teaspoon black pepper, and remaining 0.5 teaspoon salt. The mixture should look like wet sand—add a splash of milk if it's too crumbly to stick together.
Spread this topping evenly over the entire casserole, pressing down gently with your fingers. This creates that signature crispy crust that everyone loves. Don't worry if it looks messy—it'll bake up beautifully. The butter helps create a rich, golden-brown top while the breadcrumbs add texture.
Bake to Golden Perfection
Bake uncovered for 35-40 minutes until the top is golden brown and bubbling, and the edges are set. The cheese should be fully melted with a slight pull when you gently tug at the crust. If it's browning too quickly, tent loosely with foil for the last 10 minutes to prevent burning.
Let the casserole rest for 10 minutes before serving—this allows the cheese to set slightly and makes it easier to cut clean slices. The internal temperature should reach 165°F at the center. Serve warm with a side salad or crusty bread to soak up all that cheesy goodness.
Pro Tips For Making Campbell'S Broccoli Cheese Rice Casserole
- TOAST THE RICE DRY: Skip the soggy bottom by spreading uncooked rice in a single layer on a baking sheet and toasting it in a 350°F oven for 8–10 minutes before adding liquid. I learned this the hard way—raw rice in the casserole absorbs too much milk, leaving you with a gluey mess instead of fluffy grains.
- STIR THE SOUP FIRST: Campbell’s soup separates when heated, and that’s when it gets grainy. Give the can a quick whisk with a fork before mixing it into the casserole—just 10 seconds makes a real difference. I was skeptical until I tried it; the texture stays silky smooth.
- CHEESE IN LAYERS, NOT ALL AT ONCE: Sprinkle half the cheddar on top before baking, then add the rest after the first 15 minutes. The top layer melts into a golden crust, while the rest blends into the creamy base. Yes, it looks weird halfway through, but it works every time.
- USE WHOLE MILK, NOT 2%: The fat in whole milk keeps the casserole creamy without curdling, especially when mixed with the soup. I skip this when I’m lazy, but the dish is noticeably better when I don’t—no one wants a watery, lumpy mess.
Health benefits of this dish
Protein-Packed Comfort
This casserole delivers a surprising 12-15 grams of protein per serving, thanks to the cheddar cheese and Campbell's soup. The sharp cheddar provides casein protein, which digests slowly to keep you full longer.
Pair it with a simple salad for a balanced meal that satisfies both hunger and cravings. 💪
Calcium for Strong Bones
With 30% of your daily calcium needs per serving, this dish supports bone health without tasting like a health food. The combination of cheese and milk creates a calcium powerhouse, making it a great option for families or anyone looking to boost their intake naturally.
Fiber from Broccoli
The 2 cups of broccoli contribute 3-4 grams of fiber per serving, aiding digestion and keeping you full. Frozen broccoli retains most of its nutrients, so don't skip this veggie—it's what makes this dish more than just cheese and rice. 🥦
Energy-Boosting Carbs
The 3 cups of rice provide complex carbohydrates for sustained energy, perfect for busy weeknights or post-workout meals. The slow-cooked rice absorbs flavors beautifully while delivering the fuel you need to power through your day.
Vitamin Boost
This casserole sneaks in vitamin A (from cheese), vitamin C (from broccoli), and vitamin D (if using whole milk)** into every bite. The Campbell's soup adds B vitamins for energy metabolism, making this more than just comfort food—it's a nutritional powerhouse in disguise.
Low-Fat Option
For a lighter version, swap half the milk for fat-free milk and use low-fat cheddar. You'll still get the cheesy flavor with 30% fewer calories while keeping all the nutrients. The crispy topping can stay the same—just reduce the butter slightly to maintain texture.
Nutrition facts
Frequently asked questions
Can I use instant rice for this recipe? Yes, instant rice works perfectly! Just use 2 cups uncooked instant rice with 4 cups water (follow package instructions). Cook it for 8-10 minutes until fully tender, then proceed with the recipe. The texture will be slightly different but still delicious—just
How do I make this dish extra cheesy?
Add ½ cup extra shredded cheese to the topping mix or sprinkle it between the layers. For a decadent twist, fold ½ cup cream cheese into the broccoli filling before baking. This creates a richer, creamier texture that melts beautifully. Just watch the baking time—it may need 5-10 extra minutes to melt completely.
Can I make this ahead of time?
This casserole tastes even better the next day. Assemble it completely (including the topping), cover tightly with foil, and refrigerate for up to 24 hours before baking. For best results, bake it straight from the fridge—just add 10-15 extra minutes to the cooking time. Leftovers reheat well in the oven at 350°F for 15-20 minutes.
Why did my topping get soggy?
Soggy topping usually means the casserole wasn't fully cooked or the oven wasn't hot enough. Always bake uncovered for the last 5-10 minutes to crisp it up. For extra insurance, broil for 1-2 minutes at the very end (watch closely!). Also, make sure your breadcrumbs are dry—if they're stale, toast them in a dry pan for 2 minutes before using.
What other veggies can I add?
This casserole is versatile! Try adding ½ cup frozen peas (thawed) or ½ cup diced bell peppers to the filling. For a heartier version, stir in 1 cup cooked ham or chicken. Just reduce the milk by ¼ cup to maintain the right consistency. If using fresh veggies,