Classic Broccoli Cheese Rice Casserole (Print version)

Tender broccoli, fluffy rice, sharp cheddar, and buttery cracker crumbs baked into a creamy family-style casserole.

# Ingredients:

For the casserole

01 - 4 cups (340 g) fresh broccoli florets, cut small
02 - 2 tablespoons (28 g) salted butter
03 - 1 small yellow onion, finely diced
04 - 1 celery stalk, finely diced
05 - 2 cloves garlic, minced
06 - 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
07 - 3/4 cup (180 ml) whole milk
08 - 1/4 teaspoon paprika
09 - 1/4 teaspoon dry mustard
10 - 1/2 teaspoon kosher salt, plus more for broccoli water
11 - 1/4 teaspoon black pepper
12 - 2 cups (226 g) shredded sharp cheddar cheese, divided
13 - 3 cups (480 g) cooked long-grain white rice

For the topping

14 - 1 cup (45 g) crushed butter crackers
15 - 2 tablespoons (28 g) melted butter

# Instructions:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish with butter or nonstick spray.
02 - Bring a pot of salted water to a boil. Add the broccoli and cook for 2 minutes, just until bright green and crisp-tender. Drain well and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes, stirring often, until softened. Add garlic and cook for 30 seconds.
04 - Reduce heat to low. Stir in the cream of mushroom soup, milk, paprika, dry mustard, salt, pepper, and 1 1/2 cups cheddar. Cook gently for 2-3 minutes until smooth and melted.
05 - Remove the skillet from the heat. Fold in the cooked rice and drained broccoli until evenly coated. Taste and adjust seasoning if needed.
06 - Spread the mixture in the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar. Toss cracker crumbs with melted butter and scatter over the top. Bake for 28-32 minutes, until bubbling and golden.
07 - Let the casserole rest for 5-10 minutes before serving so the creamy filling settles and scoops cleanly.

# Good to know:

01 - Use fully cooked rice. Raw rice will not soften properly in this baking time.
02 - Assemble the filling ahead, but add the cracker topping right before baking.
03 - Best served warm while the topping is crisp.

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