Side Dishes
This Campbell's broccoli cheese rice casserole delivers restaurant-quality comfort in a single pan, with that iconic crispy cheese top everyone loves. The secret lies in layering uncooked rice with Campbell's cheddar cheese soup and fresh broccoli, then baking until golden and bubbly.
I've perfected this version to ensure tender rice, perfectly steamed broccoli, and a cheesy crust that's impossible to resist.
What makes this recipe truly special is how effortlessly it comes together—just mix, layer, and bake. The Campbell's soup provides instant creaminess and depth, while the crispy cheese topping transforms this into a crowd-pleasing centerpiece that feels indulgent yet simple.
Ready in under an hour, it's the ultimate weeknight solution for feeding a hungry family without stress.
Ingredients for campbell's broccoli cheese rice casserole
Six simple ingredients transform into a cheesy, crisp-topped crowd favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Uncooked Long-Grain White Rice 🍚 | 2 cups | Unsalted, medium grain preferred |
| Campbell's Creamy Cheddar Cheese Soup 🍅 | 2 cans | 10.5 oz each, unsweetened |
| Fresh Broccoli Florets 🧅 | 4 cups | Medium stems, chopped into bite-size |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded, block preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For added depth |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Non-Stick Cooking Spray 🫧 | 1 spray | For greasing baking dish |
The Campbell's cheddar cheese soup is the backbone here—grab the classic 10.5 oz cans from any grocery store aisle. Freshly shredded cheese makes all the difference; block cheddar from the deli counter is worth the extra minute. For the broccoli, farmers markets often have the freshest florets, but frozen works in a pinch if you're short on time. The rice should be uncooked—this ensures perfect texture when baked. If you're using day-old rice, toast it lightly in butter first to restore texture.
No Campbell's soup? Homemade cheese sauce with milk, butter, and flour works perfectly—just simmer until thickened. Substitute frozen broccoli if needed, but thaw and drain well to avoid excess moisture. For extra richness, add 1/4 cup sour cream to the soup mixture. The breadcrumbs can be swapped for crushed cornflakes if you prefer a gluten-free option. If you don't have garlic powder, 1/2 tsp onion powder plus 1/4 tsp dried parsley gives a similar depth. Always use freshly shredded cheese for the topping—pre-shredded gets clumpy when baked.
This casserole reheats beautifully—5 minutes at 350°F restores crispiness. Store leftovers covered in the fridge for 4-5 days or freeze for up to 3 months. For make-ahead convenience, assemble the dish (without baking) up to 1 day ahead and refrigerate. The flavors meld overnight, making it even more delicious. Portion into individual servings before freezing for easy weeknight meals.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes—just toss the rice, soup, and broccoli into one dish, bake, and boom. No measuring cups, no stress, no cleanup beyond one pan. The soup does all the heavy lifting, so I’m basically a short-order cook.
- Creamy Cheesy Bliss: That Campbell’s soup base is ridiculously rich—imagine melted cheddar swimming in a velvety broth, then topped with extra shreds that get gloriously crispy. The broccoli stays bright and tender, not soggy, so every bite feels like a little hug for your taste buds.
- Weeknight & Leftovers: Honestly? I make this twice a week—once for dinner, once for lunch the next day. It reheats like a dream (just microwave or pop back in the oven) and freezes beautifully. My kids beg for it after school, and my partner takes seconds without batting an eye.
- Budget-Friendly Staples: Uncooked rice and a can of soup stretch this into a full meal for four without breaking the bank. Fresh broccoli adds the veggie boost, but frozen works in a pinch. It’s the kind of dish where I feel like I’m feeding a crowd, but the grocery list is short and simple.
Step-by-step instructions for Campbell's broccoli cheese rice casserole
Here's the method for creating a perfectly golden, crisp-topped casserole with tender rice and creamy cheese.
Prepare the Rice and Broccoli Base
Spray a 9x13-inch baking dish with the non-stick cooking spray and set aside. In a large skillet, melt the 2 tablespoons butter over medium heat. Add the 4 cups fresh broccoli florets and sauté for 3-4 minutes until they begin to soften slightly but remain vibrant green.
In a separate medium bowl, combine the 2 cups uncooked long-grain white rice, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder. Mix gently to coat the rice evenly with the seasonings. This step ensures every bite has balanced flavor without overpowering the cheese.
Create the Creamy Cheese Sauce
Pour the 2 cans Campbell's Creamy Cheddar Cheese Soup into the skillet with the broccoli and stir to combine. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and let it cook for 5 minutes to allow the flavors to meld.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the 2 tablespoons all-purpose flour to create a roux, stirring constantly for 1-2 minutes until smooth and bubbly. Slowly whisk in the 0.5 cup milk until the mixture thickens to a creamy consistency. This creates a velvety sauce that will bind everything together.
Assemble the Casserole
Transfer the broccoli and soup mixture to the prepared baking dish. Gently fold in the seasoned rice until everything is evenly distributed. Sprinkle half of the 2 cups shredded sharp cheddar cheese evenly over the top, then add the remaining cheese.
Here's the thing—this is where the magic happens. Cover the baking dish with aluminum foil and bake at 350°F for 30 minutes. The foil traps steam, ensuring the rice cooks perfectly without drying out. After 30 minutes, remove the foil and return to the oven for an additional 10 minutes to begin browning the cheese.
Create the Crispy Topping
In a small bowl, combine the 0.5 cup breadcrumbs with 1 tablespoon of the melted butter from the sauce mixture. Spread this evenly over the top of the casserole, pressing down gently with a fork to create an even layer. This creates the signature crispy topping that everyone loves.
Return the casserole to the oven and bake uncovered at 375°F for 15-20 minutes, or until the top is golden brown and the breadcrumbs are crispy. The casserole is done when the rice is tender and the cheese is bubbly and golden on top. Let it rest for 5 minutes before serving to allow the juices to redistribute.
Pro Tips For Making Campbell'S Broccoli Cheese Rice Casserole
- COOK RICE UNTIL ALMOST DRY: I learned this the hard way—don’t drain the rice completely before mixing it with the soup. Leave about ¼ cup of liquid in the pot (yes, it’ll look weird) so the casserole stays moist instead of turning into a gluey brick. The soup will finish the job, but starting with slightly damp rice keeps it tender.
- STEAM BROCCOLI FIRST: Skip the raw broccoli plunked straight into the casserole—it’ll turn mushy. Instead, blanch the florets in boiling water for 2 minutes, then shock them in ice water. This keeps them bright green and just tender enough to melt into the cheese without falling apart.
- DON’T OVERMIX THE CHEESE: After folding in the shredded cheddar, resist the urge to stir like you’re making pancake batter. A few gentle swirls with a spatula are enough—overmixing breaks up the rice and makes the topping uneven. The cheese will distribute itself when it bakes.
- BAKE UNTIL GOLDEN, NOT JUST SOFT: The recipe might say “until bubbly,” but that’s an invitation for sad, pale casserole. Bake it until the top is deep golden, with crispy edges—about 5–10 minutes past the recipe’s suggested time. Broil for the last 2 minutes if needed, but watch it like a hawk.
Wine and beer pairings for this recipe
Crisp White Wine
This creamy, cheesy casserole pairs beautifully with a dry Riesling or Chardonnay that has a touch of acidity to cut through the richness. I love a German Riesling with its bright citrus notes—it refreshes your palate between bites of that crispy cheese top.
A California Chardonnay with light oak also works wonderfully, especially if you prefer a slightly buttery profile to complement the cheddar. 🍷
Light Lager Beer
For beer lovers, a crisp lager like Coors Light or Miller Lite is my go-to choice. The light body and subtle hop bitterness balance the casserole's heaviness without overpowering it.
If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden—the coriander and citrus notes add a refreshing contrast to the cheesy flavors. 🍺
Creamy Red Option
If you're serving this as a hearty dinner, a light-bodied red like Pinot Noir or Beaujolais can be a surprising but delicious match. The fruity notes in these wines complement the cheddar and broccoli without clashing.
Avoid heavy reds like Cabernet Sauvignon—they can overpower the delicate flavors of the casserole. 🍇
Non-Alcoholic Pairings
For a non-alcoholic option, I recommend a sparkling apple cider or a ginger beer with a squeeze of lemon. The effervescence and slight tartness cleanse your palate between bites of the rich, cheesy casserole.
A vanilla chai latte also works well, especially if you're serving this as a comforting dessert-style dish. 🍎
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly—just thaw and drain it thoroughly before adding to the skillet. For best texture, squeeze out any excess moisture with a paper towel. The key is avoiding soggy rice, so don't skip this step. If using frozen, add it directly to the skillet without pre-sautéing since it's already blanched.
Why did my casserole turn out mushy?
Mushy rice usually means the casserole needed more baking time or the rice absorbed too much liquid. Always bake uncovered for the final 15-20 minutes at 375°F to create that crispy topping. If your oven runs hot, reduce temperature by 25°F. For extra insurance, sprinkle 1/4 cup extra breadcrumbs on top before the final bake.
Can I make this ahead of time?
This casserole actually tastes better when made ahead! Assemble the dish (without baking) and refrigerate for up to 24 hours. When ready to bake, add 10 extra minutes to the cooking time. For make-ahead freezing, bake completely, cool, portion, and freeze for up to 3 months. Reheat covered at 350°F for 20-25 minutes until bubbly.
What's the best way to reheat leftovers?
For maximum crispiness, cover the casserole with foil and reheat at 350°F for 15 minutes, then uncover and broil for 2-3 minutes until golden. The broiler gives you that fresh-from-oven texture. If using microwave, cover loosely and heat in 1-minute intervals on medium power, stirring between each interval to prevent drying.
Can I substitute Campbell's soup with something else?
Yes! For a homemade version, combine 2 cups milk, 2 tbsp butter, 2 tbsp flour, and 1 cup shredded cheddar in a saucepan. Cook until thickened. You can also use 2 cups heavy cream + 1 cup grated Parmesan for extra richness. Just ensure your substitute has enough fat to create that creamy texture the Campbell's soup provides.