There’s something truly special about a dish that carries the weight of family memories. My earliest recollections of cooking in the kitchen revolve around my grandmother’s comforting meals, particularly her broccoli cheddar rice casserole. Growing up, my family had a tradition of gathering every Sunday for a big family meal, and this casserole was often the star of the show. The aroma of sautéed onions and melting cheese would waft through the house, pulling us all into the kitchen like a warm hug.
I remember the day I decided to recreate this beloved dish for my friends. We had just returned from a spontaneous weekend road trip, and I wanted to share a taste of my childhood with them. As I diced the onions and melted the butter, I could almost hear my grandmother’s laughter and see her hands guiding mine. Each ingredient stirred into the pot felt like a tribute to those cherished moments spent in her kitchen, where she would regale us with stories while teaching us how to cook with love.
The beauty of this Broccoli Cheddar Rice Casserole is its simplicity. It’s not just a meal; it’s a reminder of togetherness and comfort. With just a few ingredients—like chopped broccoli, creamy American cheese, and crunchy potato chips—it’s easy to prepare yet rich in flavor. The moment the casserole comes out of the oven, bubbling and golden, it’s hard not to feel a sense of nostalgia wash over you. I often serve it at potlucks, and it never fails to spark conversations about family traditions and favorite childhood dishes.
As my friends savored each bite, they began to share their own stories about family recipes, creating a beautiful tapestry of memories around our dinner table. This casserole, with its creamy texture and crunchy topping, has become a symbol of our friendships—a dish that brings people together, bridging generations and cultures with every bite.
So, whether you’re looking to recreate your own family memories or start new traditions with loved ones, this Broccoli Cheddar Rice Casserole is a delightful choice. It’s easy enough for a weeknight meal but special enough for gatherings, embodying the essence of comfort food at its finest.
How to Make Broccoli Cheddar Rice Casserole
Click here to get printable version
Ingredients
- 1 medium onion, diced
- 1/2 cup unsalted butter (1 stick)
- 4 cups chopped broccoli florets
- 1-1/2 cups instant white rice (yields about 4 cups cooked)
- 1/3 cup crushed potato chips
- 1/2 cup milk
- 1 (10.5 oz) can of cream of chicken soup
- 8 oz processed American cheese, divided
Directions
- Preheat your oven to 350°F.
- Prepare the instant rice according to the package instructions, and set it aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened and translucent.
- Stir in the broccoli and cook for about 3-4 minutes until it starts to soften.
- Mix in the cream of chicken soup, 4 ounces of the American cheese, and milk. Continue stirring until the cheese is melted and the sauce is smooth.
- Remove from heat and gently fold in the cooked rice until well combined.
- Transfer the mixture to a greased 8×8-inch casserole dish.
- Top with the remaining 4 ounces of cheese and sprinkle the crushed potato chips evenly over the top.
- Bake for 30 minutes or until the cheese is melted and the casserole is bubbly.
- Allow the casserole to cool slightly before serving.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Cooking Tips
You can swap out instant white rice for brown rice, but make sure to adjust the cooking time accordingly. To add extra flavor, sauté garlic with the onion.
Serving Suggestions
This casserole pairs well with a crisp side salad or roasted vegetables. For a complete meal, serve it alongside grilled chicken or fish.
Ingredient Substitutions
If you don’t have processed American cheese, shredded cheddar or Colby-Jack can be used. You can also substitute cream of mushroom soup if you prefer a vegetarian version.
Seasonal Variations
During the summer months, swap the broccoli for zucchini or summer squash for a seasonal twist. In the fall, you can add roasted butternut squash for extra flavor.
Allergen Information
This recipe contains dairy, gluten, and onions. For dairy-free options, use a plant-based cheese and butter. A gluten-free version can be made by using gluten-free soup and potato chips.
FAQ:
How can I make this dish vegetarian?
Simply swap the cream of chicken soup for cream of mushroom soup to make it vegetarian-friendly.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just make sure to thaw and drain it before adding it to the casserole.
How do I prevent the casserole from becoming too watery?
If using frozen vegetables, ensure they are fully drained to avoid excess water in the casserole.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance and store it in the refrigerator. Bake it right before serving.
What can I use instead of potato chips for the topping?
You can substitute crushed crackers, breadcrumbs, or even crispy fried onions for the topping.
Can I freeze this casserole?
Yes, this casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat it in the oven after thawing.
Broccoli Cheddar Rice Casserole
Ingredients
- 1 medium onion diced
- 1/2 cup unsalted butter 1 stick
- 4 cups chopped broccoli florets
- 1-1/2 cups instant white rice yields about 4 cups cooked
- 1/3 cup crushed potato chips
- 1/2 cup milk
- 1 10.5 oz can of cream of chicken soup
- 8 oz processed American cheese divided
Instructions
- Preheat your oven to 350°F.
- Prepare the rice following the package instructions and set aside.
- In a large pan, melt the butter over medium heat. Sauté the onion until it softens and becomes translucent. Add the chopped broccoli and cook for a few minutes.
- Stir in the cream of chicken soup, 4 ounces of the American cheese, and milk. Continue stirring until the cheese has fully melted and the mixture is smooth.
- Remove the pan from heat and fold in the cooked rice. Pour everything into a greased 8x8-inch casserole dish.
- Top the casserole with the remaining 4 ounces of cheese, either crumbled or shredded. Sprinkle the crushed potato chips over the top for a crunchy finish.
- Bake in the oven for about 30 minutes, or until the casserole is bubbly and the cheese is fully melted.
- Let it cool for a few minutes before serving!
