kiwi
Classic Broccoli Cheese Rice Bake
A 74-minute American dinner for 4 — 540 calories per serving.
per serving, estimated
A hearty, comforting casserole of tender broccoli, fluffy rice, and creamy cheddar baked together into a bubbling, golden-topped one-dish dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 4 cups broccoli florets (cut into bite-sized pieces, fresh or thawed frozen)
- 8 ounces sharp cheddar cheese (shredded, divided)
- 10½ ounces cream of mushroom soup (one standard can)
- ½ cup Whole milk
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ teaspoon paprika (for topping)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray. 10 min
- Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
- Cut the fresh broccoli into bite-sized florets to yield 4 cups. 5 min
- Shred the 8 oz block of sharp cheddar on a box grater, then divide into two 4 oz (roughly 1-cup) portions. 5 min
- Timing-sensitive step. Melt 2 tablespoons unsalted butter in a large oven-safe skillet or saucepan over medium heat, then sauté the diced onion for 4 minutes until softened, stirring occasionally. 5 min
- Timing-sensitive step. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Stir in the 10.5 oz can of cream of mushroom soup, ½ cup whole milk, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 2 min
- Stir in 1 cup uncooked long-grain white rice, 2 cups chicken broth, the broccoli florets, and one portion of shredded cheddar (about 1 cup) until evenly combined. 2 min
- Transfer the mixture to the prepared baking dish, spread it evenly, and scatter the remaining 1 cup of shredded cheddar over the top, then dust with ¼ teaspoon paprika. 3 min
- Cover tightly with foil and bake at 375°F for 35 minutes, then uncover and bake a further 10 minutes until the rice is tender, the edges are bubbling, and the cheese top is golden. 45 min
- Remove from the oven and let the casserole rest uncovered for 5 minutes before scooping and serving. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.