Side Dishes
This broccoli rice casserole Campbell’s recipe delivers the perfect balance of creamy, cheesy comfort and crispy golden top—exactly what makes weeknight dinners feel special.
The secret lies in layering tender rice, vibrant broccoli, and Campbell’s condensed soup for a rich, velvety base, then crowning it with a buttery cheese topping that turns irresistibly crispy. I’ve perfected this recipe over years of testing, ensuring every bite is packed with flavor without requiring complicated techniques.
The beauty of this casserole is its simplicity—just a handful of ingredients come together in one dish, baked to golden perfection. Campbell’s condensed cream of mushroom or cheddar soup serves as the flavor foundation, while a mix of sharp cheddar and mozzarella creates that signature crispy top.
It’s the kind of dish that transforms basic pantry staples into something restaurant-worthy, all while being budget-friendly and family-approved.
By the time it emerges from the oven, you’ll have a bubbling, golden casserole with a texture that’s creamy in the center and crispy on top—everyone’s favorite part.
The aroma alone will have your kitchen (and guests) craving seconds, while the balance of cheesy richness and fresh broccoli makes it a side that stands out at any meal. This is comfort food at its finest, with minimal effort and maximum satisfaction.
Serve it alongside grilled chicken, roasted vegetables, or even as a hearty main dish for a cozy night in. The best part? Leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let’s get baking—this casserole is about to become your new go-to recipe.
Ingredients for broccoli rice casserole campbell's
Golden cheese crisp topping meets creamy Campbell's soup magic—just 13 ingredients for ultimate comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 2 cups | Day-old rice preferred for texture |
| Fresh Broccoli Florets 🥦 | 4 cups | Cut into bite-sized pieces |
| Campbell's Cream of Mushroom Soup 🍄 | 1 can | 10.5 oz can, condensed |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, part-skim works |
| Butter 🧈 | ½ cup | Unsalted, melted for topping |
| All-Purpose Flour 🌾 | ¼ cup | For crispy topping blend |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Yellow Onion 🧅 | ½ cup | Diced, small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
The Campbell's condensed soup is the flavor anchor here—cream of mushroom gives that rich, velvety base, but cream of celery or cheddar works too if that's what you've got. For the cheeses, sharp cheddar from a block is non-negotiable (pre-shredded gets gummy), and part-skim mozzarella melts better than whole milk mozzarella. I always grab my cheddar at Whole Foods since their block selection is amazing, but the regular grocery store stuff works fine. The butter matters too—unsalted, high-fat content for that perfect crispy topping. Don't even think about margarine here.
No Campbell's soup? Homemade mushroom cream sauce (mushrooms, cream, butter, flour) gets you close, though the texture won't be identical. Short on cheddar? Parmesan mixed in adds depth. The broccoli can be frozen (thawed and drained well) if fresh isn't an option—just don't overcook it. For the crispy topping, panko breadcrumbs can replace half the flour if you're feeling fancy. The onion and garlic are totally optional but add serious flavor—skip them if you're in a rush. And if you're wondering about the parsley? It's just for garnish, but it makes the dish look restaurant-worthy.
This casserole reheats like a dream—350°F for 15-20 minutes until bubbly. Keeps in the fridge for 4 days sealed tight, and freezes beautifully for 3 months if you portion it into containers first. I always make a double batch because it's that good. The crispy topping gets soggy if reheated with a lid, so cover loosely with foil. For serving, I like to sprinkle extra cheese on top and broil for 2 minutes—absolute game-changer for that extra-crispy moment.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Just toss the rice, steamed broccoli, and soup into a baking dish, top it with cheese, and let the oven do the work—no stirring, no stress.
- Cheesy Mushroom Dream: That creamy mushroom soup blended with sharp cheddar and melty mozzarella? It’s like a hug in casserole form. The broccoli stays bright, the cheese gets golden, and every bite tastes like comfort.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat beautifully—perfect for lunches or late-night snacks when I’m craving something warm but don’t want to cook.
- Budget-Friendly Feast: Honestly, it’s a steal. Rice, frozen broccoli (if you’re short on time), and a can of soup stretch into a full meal for four. Add a side salad, and you’ve got dinner covered without breaking the bank.
Step-by-step instructions for broccoli rice casserole
Here's how to assemble this cheesy, crisp-topped masterpiece with perfect texture every time.
Sauté the Onion and Garlic Foundation
In a large skillet, melt the 0.5 cup butter over medium heat. Add the 0.5 cup diced yellow onion and cook for 5 minutes until softened and translucent. Here's the thing—you want the onions to caramelize just slightly, but not brown. Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant.
This step builds the aromatic base that carries through the entire casserole. If the onions start to brown too quickly, reduce the heat slightly. You'll know it's ready when the garlic releases its pungent aroma—this is when you're ready to move to the next component.
Combine Rice, Broccoli, and Creamy Base
In a large mixing bowl, combine the 2 cups cooked white rice, 4 cups fresh broccoli florets, 1 can Campbell's Cream of Mushroom Soup, 1.5 cups shredded sharp cheddar cheese, and 1 cup shredded mozzarella cheese. Mix gently but thoroughly to distribute the cheese evenly throughout the mixture.
Now add the sautéed onion and garlic to the bowl, along with the 0.5 tsp salt and 0.25 tsp black pepper. Stir until everything is well combined. The rice should be coated with the creamy soup mixture, and the broccoli should be evenly distributed. This ensures every bite delivers that perfect cheesy, broccoli-packed flavor.
Prepare the Crispy Topping Mixture
In a separate bowl, whisk together the 0.25 cup all-purpose flour, 0.25 cup milk, and 0.5 cup melted butter until smooth. This mixture will create that coveted golden, crispy topping that makes this casserole irresistible.
Real talk: This is where the magic happens. The flour and milk create a light batter that, when baked, forms a perfect crust. Don't skip the whisking—you want a smooth, lump-free mixture. If it looks too thick, add a splash more milk, but don't dilute it too much or the topping won't crisp properly.
Assemble and Bake to Golden Perfection
Transfer the rice and broccoli mixture to a greased 9x13-inch baking dish. Spread it evenly, creating a smooth surface. Pour the crispy topping mixture evenly over the top, using a spatula to spread it into an even layer. Sprinkle the 1 tbsp dried parsley over the top for color and added flavor.
Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The reason we wait until the top is golden is that this indicates the topping has crisped properly while keeping the interior creamy. If your oven runs hot, start checking at the 20-minute mark—every oven behaves differently.
Rest and Serve with Confidence
Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is creamy and flavorful rather than runny. The top should be crispy enough to hold its shape when you cut into it.
Slice into 4 equal portions and serve immediately. The contrast between the crispy golden top and the creamy, cheesy interior is what makes this casserole truly special. Garnish with extra parsley if desired, and enjoy the satisfying crunch with every bite.
Pro Tips For Making Broccoli Rice Casserole Campbell'S
- Preheat That Pan: I learned this the hard way—cold pans make soggy casseroles. Before adding your rice-broccoli-soup mix, heat your baking dish in the oven for 5 minutes at 350°F. The residual heat helps the cheese melt faster and keeps the texture crispier, not gummy.
- Cut Broccoli Small: Big florets steam instead of brown. Chop your broccoli into ½-inch pieces—small enough to eat with a fork, but not so tiny it turns into mush. (Yes, even if it looks weird, it’ll blend better with the rice.)
- Skip the Extra Water: The Campbell’s soup already has liquid, and adding more is how you end up with a rice pudding instead of a casserole. Use exactly the amount of soup called for—no improvising—and let the cheese’s moisture do the work.
- Mix Cheese Last: Sprinkle the cheddar and mozzarella on top after the soup-rice mix goes in. Stirring them in too early makes the cheese clump and turn rubbery. (Trust me, you’ll taste the difference.)
Regional styles of this recipe
Southern Comfort Twist
In the Deep South, this casserole gets a smoky kick with a dash of smoked paprika (½ teaspoon) mixed into the crispy topping. I also swap ½ cup of the cheddar for sharp white cheddar and add ½ cup diced smoked gouda for extra depth.
Serve with a side of collard greens or cornbread—this combo is pure Southern soul food. 🌶️
Midwest Heartland Adaptation
The Midwest loves this casserole with a brown butter twist—replace the melted butter in the topping with ½ cup browned butter (cook butter until golden and nutty). Add ½ cup diced celery and ½ cup diced green bell pepper to the rice mixture for a classic "holy trinity" flavor.
Top with extra crispy fried onions before baking for that nostalgic diner vibe. 🥓
West Coast Fresh Take
On the West Coast, we lean into fresh, bright flavors. Swap the Campbell’s mushroom soup for cream of celery soup and fold in ½ cup chopped fresh cilantro and 1 teaspoon lime zest into the rice mixture.
Use feta cheese instead of mozzarella for a tangy contrast, and finish with a sprinkle of toasted pine nuts for crunch. Pair with grilled salmon or a crisp arugula salad. 🌿
New England Crispy Top Upgrade
In New England, the crispy topping gets a buttery, cracker-like texture by adding ½ cup crushed Ritz crackers to the flour-milk mixture. Use sharp Vermont cheddar and Gruyère for a nutty, complex flavor.
Add ½ cup diced ham to the rice layer for a savory boost—this version is a crowd-pleaser at holiday dinners. 🧀
Tex-Mex Fusion
For a Tex-Mex twist, mix 1 teaspoon chili powder and ½ teaspoon cumin into the rice layer. Replace mozzarella with Monterey Jack and add ½ cup black beans and ½ cup corn kernels for texture.
Top with tortilla strips and sour cream for serving—this casserole becomes a fiesta in a dish! 🌶️
Kid-Friendly Midwest Classic
In the Midwest, families love this casserole with a hidden veggie hack: blend ½ cup steamed cauliflower into the rice mixture for extra nutrients. Add diced ham and mini marshmallows on top before baking for a gooey, kid-approved version.
Serve with apple slices for a balanced meal that even picky eaters will devour. 🍎
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly—just thaw and drain it thoroughly before mixing into the rice. For best results, squeeze out excess moisture with a paper towel to prevent a soggy casserole. The texture will be slightly different but still delicious.
What if I don’t have Campbell’s soup?
No problem! Make a quick homemade base by sautéing 1 cup mushrooms in butter, then adding 1 cup heavy cream and 2 tbsp flour to create a roux. Stir in 1 cup milk and season with salt and pepper. This mimics the creamy texture of Campbell’s soup.
Why is my crispy topping not crispy?
Overbaking or a damp topping usually causes this. Ensure your topping mixture is smooth (no lumps) and bake until golden brown—not just bubbly. If needed, broil for 1-2 minutes at the end for extra crispiness. Also, avoid opening the oven door early!
Can I make this ahead of time?
Yes! Assemble the casserole (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge at 375°F for 30-35 minutes (add 5-10 minutes). For freezing, bake fully, cool, then freeze in portions for up to 3 months. Reheat covered at 350°F for 15-20 minutes.
What’s the best way to reheat leftovers?
Cover loosely with foil and reheat at 350°F for 15-20 minutes until bubbly. For extra crispiness, broil for 2-3 minutes at the end. Avoid microwaving—it makes the topping soggy. Leftovers keep for 4 days in the fridge.