Side Dishes
This broccoli rice casserole recipe with cream of mushroom delivers comfort food perfection—creamy, cheesy, and topped with crispy golden broccoli. The secret lies in layering fluffy rice with tender broccoli and a rich mushroom sauce, then baking until bubbly and golden.
Vegetarian-friendly and packed with savory depth, this dish transforms simple ingredients into a restaurant-worthy side.
What sets this recipe apart is the crispy mushroom topping that adds texture and flavor, while the cream of mushroom soup creates a velvety base. Ready in under an hour, it’s ideal for meal prep or serving at gatherings.
The combination of cheesy, creamy, and slightly crispy elements makes every bite satisfying. Let’s get started!
Ingredients for broccoli rice casserole recipe with cream of mushroom
Creamy rice, crispy mushrooms, and golden broccoli—this vegetarian casserole delivers restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati preferred |
| Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Cream of Mushroom Soup 🍄 | 1 cup | Condensed, vegetarian version |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium or sharp, freshly grated |
| Fresh Broccoli 🥦 | 3 cups | Florets cut into bite-sized pieces |
| Fresh Mushrooms 🍄 | 1 cup | Button or cremini, sliced thin |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For crispy topping |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The rice is the foundation, so jasmine or basmati gives the best texture—fluffy and separate. Store-brand rice works fine, but avoid pre-cooked or instant varieties. For the cheese, Kraft 2% or sharp cheddar melts perfectly, but Parmigiano-Reggiano adds depth if you're feeling fancy. The broccoli should be bright green and firm—Trader Joe's or Whole Foods have the best quality florets. Mushrooms lose moisture fast, so buy them fresh and slice them just before adding to the casserole.
No cream of mushroom soup? Homemade mushroom sauce works—sauté mushrooms with garlic, flour, and vegetable broth, then strain. Short on heavy cream? Greek yogurt or coconut milk adds creaminess without overpowering. The crispy topping can be made ahead—just store it in the fridge and sprinkle on top before baking. For extra richness, mix in a splash of milk with the breadcrumbs. If you prefer less crunch, reduce the breadcrumbs by half and add more flour for binding.
This casserole reheats beautifully—just cover with foil and bake at 350°F until warmed through. Keeps for 4-5 days in the fridge, but the flavors deepen overnight. For meal prep, assemble the casserole in a baking dish, cover tightly, and refrigerate. Bake straight from the fridge for 10-15 extra minutes to ensure even cooking. The crispy topping stays crunchy for 2-3 days if stored properly—just reheat covered to preserve texture.
Why You'll Love This Recipe
- I’ll be real: this recipe stretches a dollar without sacrificing flavor. A bag of rice, a can of soup, and a block of cheese go a long way, especially when you’re feeding a crowd. Plus, the vegetable broth adds depth without breaking the bank—it’s the kind of dish that makes grocery day feel victorious.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes—just brown the rice, pour in the broth and soup, stir in the heavy cream, and let it bubble. The broccoli steams right in the pot, no chopping, no fuss, and that creamy mushroom sauce ties everything together like a dream.
- Creamy Mushroom Hug: Between us, the combo of cream of mushroom soup and heavy cream feels like a warm embrace in every bite. The cheddar melts into gooey pockets while the broth keeps it from being too rich—it’s the kind of dish that makes you slow down and savor each forkful.
- Lunchbox Hero: Honestly, this is my go-to for meal prep because it reheats like a champ. Pack it in containers for lunches all week, and the rice stays fluffy while the cheese stays melty—no sad, dry leftovers here. My kids actually finish their lunches, and that’s saying something.
Step-by-step instructions for broccoli rice casserole with cream of mushroom
Here's how to create a creamy, cheesy casserole with a crispy golden topping every time.
👨🍳 Step 1: Sauté the Aromatic Base
Melt the 2 tablespoons butter in a large skillet over medium heat. Add the 1 whole yellow onion and 1 cup fresh mushrooms, cooking for 5-6 minutes until the mushrooms release their moisture and the onions soften. Stir in the 3 cloves minced garlic and cook for an additional 30 seconds until fragrant.
This step builds the flavor foundation. Don't rush the mushrooms—they should break down and develop a rich, earthy taste. If they start to stick, add a splash of water and scrape up any browned bits from the bottom of the pan. These bits, called fond, contain concentrated flavor that will infuse your entire casserole.
🍳 Step 2: Prepare the Rice Mixture
In a separate large bowl, combine the 1.5 cups long-grain white rice, 2 cups vegetable broth, 1 cup cream of mushroom soup, 0.5 cup heavy cream, 2 cups shredded cheddar cheese, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir until the cheese is fully melted and the mixture is smooth. This is your creamy rice base.
Add the sautéed onion and mushroom mixture to the rice bowl and gently fold everything together. The mixture should be thick but still pourable. If it feels too dry, add 1-2 tablespoons of water to help it bind properly. This step ensures even distribution of all flavors throughout the casserole.
🥘 Step 3: Assemble and Bake the Casserole
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray. Transfer the rice mixture to the prepared baking dish and spread it evenly. Arrange the 3 cups fresh broccoli florets on top in a single layer, pressing them gently into the rice mixture.
For the crispy topping, in a small bowl, combine the 0.25 cup all-purpose flour, 0.5 cup breadcrumbs, and 1 tablespoon dried parsley. Sprinkle this mixture evenly over the broccoli. The broccoli will cook through while the topping becomes golden and crispy. This layering technique creates the perfect balance of textures in each bite.
⏰ Step 4: Bake Until Golden and Bubbly
Bake the casserole uncovered for 35-40 minutes until the top is golden brown and the edges are bubbling. The center should be set but still slightly soft when pressed with a fork. If the top browns too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.
This baking time ensures the rice is fully cooked and the broccoli is tender-crisp. The golden brown topping should be crisp enough to hold its shape when lifted with a spoon. For best results, let the casserole rest for 5-10 minutes before serving—this allows the juices to redistribute and makes cutting easier.
🍽️ Step 5: Serve Warm and Enjoy
Garnish the casserole with additional shredded cheddar cheese and dried parsley if desired. Serve immediately while still warm, with a side of crusty bread or a simple green salad. The creamy mushroom sauce should coat each bite of rice, while the crispy topping adds satisfying texture.
This casserole makes 4 generous servings and reheats beautifully. For leftovers, cover and refrigerate for up to 3 days or freeze for up to 3 months. When reheating, cover with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. The crispy topping may soften slightly when reheated, but the creamy, cheesy filling remains delicious.
Pro Tips For Making Broccoli Rice Casserole Recipe With Cream Of Mushroom
- Rinse That Rice: Skip this, and your casserole turns into a gluey brick. Under cold water for 30 seconds, then drain—gets rid of excess starch so the rice stays light and fluffy instead of mushy. I learned this the hard way after making a batch where the rice clumped like wet sand.
- Sauté Broccoli First: Don’t just dump raw florets into the mix. Sauté them in a dry pan for 4-5 minutes until just tender—crisp edges add texture and prevent a soggy casserole. The aroma also deepens, making the whole dish taste more intentional.
- Mix Cold Cream: Stir the heavy cream into the soup last, right before adding it to the rice. Cold cream keeps the sauce from curdling under the broiler, and the contrast in temps makes the cheese melt smoother. Sounds weird, but it works—your future self will notice the difference.
- Cover While Baking: The first 20 minutes? Keep that foil on tight. Traps steam so the rice cooks evenly and doesn’t dry out at the edges—no need to fuss with extra broth later. I skip this when I’m lazy, and the dish is noticeably less tender.
Flavor customization for this broccoli rice casserole recipe with cream of mushroom
Cheesy Variations
Swap the shredded cheddar for Parmigiano-Reggiano or Gruyère for a richer, nuttier flavor. I like adding ½ cup cream cheese to the rice mixture for extra creaminess—just mix it in with the other cheeses. For a spicier kick, stir in ½ teaspoon smoked paprika with the cheese. 🧀
Herb Infusions
Fresh herbs elevate this dish instantly. Toss ¼ cup chopped chives or 2 tablespoons fresh thyme into the rice mixture before baking. For a pop of color, sprinkle 1 tablespoon chopped parsley over the crispy topping. Dried herbs like 1 teaspoon Italian seasoning work too if fresh isn’t available.
Spicy Heat
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce to the rice mixture for a subtle kick. For smoky depth, mix 1 teaspoon chipotle powder into the mushroom topping before sprinkling. If you love heat, top with sliced jalapeños or a drizzle of sriracha before serving. 🌶️
Crispy Topping Twists
For extra crunch, mix ¼ cup crushed cornflakes with the breadcrumbs. For a cheesy topping, use ½ cup panko + ½ cup shredded mozzarella instead of flour. For a gluten-free option, replace breadcrumbs with ½ cup crushed gluten-free crackers or ¼ cup almond flour.
Protein Add-Ins
Keep it vegetarian with ½ cup chickpeas or ¼ cup crumbled feta, but for heartier servings, stir in 1 cup cooked chicken or ½ cup black beans with the rice.
For a smoky touch, add ½ cup cooked sausage (like Italian sweet or spicy) to the sautéed mushrooms. 🥓
Seasonal Swaps
In summer, swap broccoli for zucchini or asparagus. For fall, use roasted butternut squash instead of broccoli. Winter calls for caramelized onions layered between the rice and cheese. Spring? Try fresh peas mixed into the rice mixture for brightness.
Nutrition facts
Frequently asked questions
Can I make this casserole without cream of mushroom soup?
For a homemade version, sauté 1 cup sliced mushrooms with 2 tablespoons flour until golden, then add 1.5 cups vegetable broth and simmer until thickened. Strain and use this sauce in place of the canned soup. You can also blend cooked mushrooms with a splash of broth for a smoother texture.
How do I prevent the broccoli from turning mushy?
Blanch the broccoli first by boiling it for 2 minutes in salted water, then shock it in ice water to stop cooking. Pat it dry thoroughly before adding to the casserole. Also, don't overbake—the broccoli should reach the dish slightly undercooked (about 2 minutes before the rice is done) so it finishes steaming.
Can I use instant rice instead of long-grain?
Technically yes, but it won't give the same texture. Instant rice absorbs too much liquid and becomes gummy. If you must use it, reduce the vegetable broth to 1.5 cups and let the casserole bake 5-10 minutes longer to crisp the top properly. For best results, stick with jasmine or basmati rice.
Why did my crispy topping get soggy?
Soggy topping usually means the casserole wasn't baked long enough or the oven temperature wasn't hot enough. Bake uncovered until the top is deep golden brown (about 40-45 minutes). For extra insurance, sprinkle the topping with 1 tablespoon melted butter before baking to create a moisture barrier.
Can I make this ahead of time?
Yes! Assemble the casserole (including topping) up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 10-15 extra minutes to the baking time. For freezer prep, assemble completely (without baking), cover tightly, and freeze for up to 3 months. Bake straight from frozen at 375°F for 50-55 minutes.