Campbell Soup Broccoli Rice Casserole Recipe: Creamy Cheesy One-Dish Dinner

This classic casserole delivers creamy, comforting flavors with minimal effort. A one-dish dinner that combines tender rice, fresh broccoli, and a rich cheese sauce for a satisfying meal.

I’ve perfected this version to ensure every bite is velvety and flavorful. The recipe comes together quickly, making it ideal for busy weeknights or cozy family gatherings.

Ingredients for Campbell Soup Broccoli Rice Casserole

Creamy sauce, tender rice, and crisp broccoli come together in this one-dish wonder.

The soup base is non-negotiable for that classic Campbell’s texture—cream of mushroom creates the velvety foundation. For the cheese, sharp cheddar melts smoothly without turning stringy. Most supermarkets carry Cabot or Sargento in the dairy aisle. The rice must be long-grain white (jasmine or basmati work too) as instant or brown won’t absorb the sauce properly. Always check the soup cans for dents or swelling before purchasing.

No cream of mushroom? Cream of celery at a 1:1 ratio works, though the flavor shifts slightly. For a lighter version, half the cheese and supplement with nutritional yeast. The milk can be 2% in a pinch, but whole delivers that luxurious mouthfeel. Want extra veg? Steamed cauliflower or carrots blend in seamlessly. Just be sure to adjust cooking time for denser vegetables.

Assemble the casserole up to 24 hours ahead and refrigerate—great for making mornings easier. Baked casserole keeps 3-4 days covered in the fridge. Reheat individual portions in the microwave with a splash of milk to restore creaminess. Leftovers freeze beautifully for up to 3 months in airtight containers.

Step-by-Step Instructions for Campbell Soup Broccoli Rice Casserole

This method ensures a creamy, well-balanced casserole with perfectly cooked rice and tender broccoli.

Step 1: Prepare the Rice and Broccoli Base

Preheat your oven to 375°F. In a large pot, bring 1 cup Chicken-Free Vegetable Broth and 1.5 cups Whole Milk to a gentle simmer over medium heat. Stir in the 1.5 cups White Long-Grain Rice and cook for 10 minutes until the rice is just slightly underdone.

The rice should absorb most of the liquid but still have a slight bite. This prevents it from becoming mushy during baking. Drain any excess liquid and set the rice aside in a large mixing bowl.

Step 2: Sauté Aromatics and Create the Creamy Sauce

In a large skillet, melt the 0.5 cup Unsalted Butter over medium heat. Add the finely diced Yellow Onion and cook for 5 minutes until translucent and soft. Stir in the minced Garlic Cloves and cook for 1 minute until fragrant.

Sprinkle the 0.25 cup All-Purpose Flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour. Gradually whisk in the 2 cans Cream of Mushroom Soup, 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Dry Mustard, and 0.25 tsp Paprika. Cook for 3-4 minutes until the mixture thickens into a velvety sauce.

Step 3: Combine All Ingredients for Baking

Pour the creamy sauce over the partially cooked rice in the mixing bowl. Add the 3 cups Fresh Broccoli Florets and 1.5 cups Cheddar Cheese, reserving 0.5 cup for topping. Fold everything together gently until the rice and broccoli are evenly coated in the sauce.

Transfer the mixture to a greased 9×13-inch baking dish. Smooth the top with a spatula and sprinkle the remaining 0.5 cup Cheddar Cheese evenly over the surface. This creates a golden, bubbly crust during baking.

Step 4: Bake to Creamy Perfection

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden brown and the edges are bubbling.

The casserole is done when the center is set and a knife inserted comes out hot to the touch. The rice should be tender, the broccoli vibrant, and the sauce rich and creamy throughout. Let it rest for 5 minutes before serving to allow the flavors to meld.

Essential Equipment for Great campbell soup broccoli rice casserole

Baking Dish Essentials

I always use a 9×13-inch glass baking dish for this recipe—it provides even heat distribution and lets you see the golden-brown crust forming. Pyrex is my go-to brand for durability and reliability. Avoid metal pans as they can cause uneven cooking. 💛

Mixing Bowls

A large stainless steel mixing bowl (at least 4-quart capacity) is perfect for combining all ingredients before baking. I prefer Cuisinox bowls—they’re lightweight yet sturdy for folding everything together without spills.

Saucepan for Rice

Cook your rice in a 3-quart saucepan with a heavy bottom to prevent scorching. I recommend All-Clad stainless steel for its even heat and non-reactive surface. The straight sides help monitor liquid absorption easily.

Skillet for Sauce

A 12-inch nonstick skillet is ideal for making the creamy sauce base. Calphalon makes excellent nonstick pans that handle the butter and flour roux without sticking. The wide surface allows for easy whisking.

Ensure it has a lid for any potential splatter when adding the soup. 🔥

Whisk and Spatula

A flat-bottom whisk helps incorporate the flour into the butter smoothly for a lump-free sauce. Pair it with a silicone spatula for scraping every bit of flavor from the skillet into your casserole.

Cheese Grater

Freshly shredded cheese melts better than pre-shredded, so I use a box grater with multiple size options. OXO Good Grips makes comfortable, efficient graters that handle blocks of cheddar with ease.

Frequently Asked Questions