Side Dishes
This Broccoli Rice Casserole Campbell's recipe delivers the ultimate cheesy, crispy-top comfort dish that's perfect for family dinners or meal prep. The combination of creamy Campbell's cream of mushroom soup, tender broccoli, and buttery rice creates a dish that's both satisfying and foolproof.
I've perfected this recipe over years of holiday gatherings, and it always gets rave reviews.
The secret to this casserole lies in the crispy golden topping that forms during baking, while the creamy Campbell's sauce ties everything together. With just a few simple ingredients and a 30-minute prep time, you'll have a side dish that's hearty enough to serve as a main course.
The best part? It reheats beautifully for leftovers, making it ideal for busy weeks.
What you'll end up with is a bubbling, golden-brown casserole with a perfectly crispy top and creamy interior. The broccoli stays vibrant and tender, while the rice absorbs all the rich, cheesy flavors from the Campbell's soup.
This dish is the kind of comfort food that brings people together—simple, satisfying, and impossible to resist.
Whether you're serving it as a side for roasted chicken or as a standalone meal, this recipe is a game-changer. The crispy topping adds texture that keeps every bite exciting, while the creamy filling ensures it's always a crowd-pleaser. Let's get started on creating this classic dish!
Ingredients for broccoli rice casserole campbell's
Sixteen simple ingredients transform into the ultimate cheesy, crispy-top comfort dish you'll crave for weeks.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, not ready-to-serve |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, medium grain preferred |
| Fresh Broccoli Crowns 🥦 | 3 cups | Cut into small florets |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp, freshly grated |
| Milk 🥛 | 1 cup | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | ½ cup | For crispy topping |
| Baking Powder 🍞 | 1 tbsp | For extra lift in topping |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | For aromatic base |
The Campbell's cream of mushroom soup is the unsung hero here—stick with the condensed version for that perfect balance of creaminess and thickness. I always grab the 29-ounce cans from the back of the store where they're cooler. Fresh broccoli is non-negotiable for that vibrant color and tender bite, but frozen florets work in a pinch if you thaw and drain them well. For the rice, long-grain white gives the best texture—it absorbs the creamy sauce without getting mushy. Pre-shredded cheese? Skip it. The pre-sliced kind gets clumpy and lacks the melt you're after. Grab a block of medium sharp cheddar and grate it yourself—it makes all the difference.
No Campbell's soup? Homemade mushroom sauce works beautifully—just blend sautéed mushrooms, cream, and a touch of cream cheese. Short on flour for the topping? Panko breadcrumbs add crunch without extra baking. The garlic and onion powders can be swapped for fresh minced garlic and onion if you're feeling fancy, but the powders are foolproof. For extra richness, add 2 tbsp sour cream to the filling—it keeps the casserole creamy even when reheated. And if you're watching calories, use 2% milk instead of whole, though I won't judge if you keep it full-fat (trust me on the full-fat version).
This casserole reheats like a dream—5 minutes at 350°F covered with foil, then 2 minutes uncovered to crisp the top again. It keeps beautifully in the fridge for 4-5 days, though I never have leftovers that long. For meal prep, portion into 8x8-inch baking dishes before baking—just pop them in the freezer for up to 3 months. When you're ready to serve, bake straight from frozen with an extra 15 minutes of cover time. The crispy topping freezes beautifully, so don't skip that final uncovered minute!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Just mix the cooked rice, soup, milk, and broccoli in one pan, top with cheese, and bake—no fuss, no stress.
- Creamy Cheesy Dream: That Campbell’s Cream of Mushroom soup and cheddar combo? It’s like a hug in casserole form. The broccoli stays bright, the rice gets tender, and the cheese melts into a golden, gooey blanket on top.
- Lunchbox Hero: Between us, this is my go-to for meal prep. It reheats beautifully, packs well, and even my picky kid devours it. (Yes, even on a Tuesday.) Add a sprinkle of salt before packing, and it’ll taste fresh all week.
- Budget Win: Honestly, this feeds four for under $10. Rice, cheese, and soup stretch into a hearty dish that feels fancy but costs next to nothing. Leftovers? Even better—just pop them in the microwave for a lazy dinner.
Step-by-step instructions for broccoli rice casserole
This classic Campbell's recipe delivers the ultimate cheesy, crispy-top comfort dish with minimal effort.
👨🍳 Step 1: Prepare the Broccoli and Rice Mixture
In a large mixing bowl, combine the 2 cups long-grain white rice with 3 cups fresh broccoli crowns cut into small florets. This ensures even distribution of rice and veggies throughout the casserole. Add the 2 cans Campbell's Cream of Mushroom Soup, stirring until the rice is fully coated and the broccoli begins to soften slightly. The soup's creamy texture will help bind everything together.
In a separate bowl, whisk together the 1 cup milk, 0.5 cup melted butter, 0.5 cup all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. This creates a rich, flavorful liquid that will blend seamlessly with the rice mixture. Pour this mixture into the bowl with the rice and broccoli, stirring until everything is thoroughly combined and the rice is evenly coated.
🥘 Step 2: Assemble the Casserole for Maximum Crispiness
Transfer the rice mixture to a greased 9x13-inch baking dish, spreading it evenly across the bottom. The even distribution is key to ensuring the casserole cooks uniformly. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top, pressing it down gently with the back of a spoon to help it melt into the rice during baking. This step is what creates that irresistible cheesy layer beneath the crispy topping.
In a small bowl, mix the remaining 1 cup shredded cheddar cheese with 0.25 cup all-purpose flour and 0.25 teaspoon salt. This creates a crumbly, flavorful topping that will turn golden and crispy. Sprinkle this mixture evenly over the top of the casserole, making sure to cover it completely. The flour in the topping is what creates that perfect crispy texture we're after.
🔥 Step 3: Bake to Golden, Crispy Perfection
Preheat your oven to 350°F and place the casserole dish on the middle rack. Bake uncovered for 45 minutes, until the top is golden brown and the edges begin to bubble. This is where the magic happens—the crispy topping forms while the rice underneath cooks to tender perfection. Halfway through baking, give the casserole a gentle shake to help distribute any liquid that might have pooled.
After 45 minutes, increase the oven temperature to 400°F and continue baking for an additional 15-20 minutes, until the topping is deep golden brown and crispy. The higher temperature ensures the topping gets that perfect crunch. You'll know it's done when the topping looks dry and crispy, and the edges are slightly puffed. Let the casserole rest for 10 minutes before serving—this allows the cheese to set slightly and makes it easier to cut.
🍽️ Step 4: Serve with Confidence
Use a large spatula to carefully divide the casserole into 6 generous servings, ensuring each portion has an equal amount of crispy topping and creamy rice. The contrast between the crispy top layer and the tender, cheesy rice underneath is what makes this dish so satisfying. Serve immediately while the topping is still crispy and the cheese is melty.
This broccoli rice casserole is the ultimate comfort food—creamy, cheesy, and topped with a golden, crispy crust that everyone will love. The combination of Campbell's Cream of Mushroom Soup, fresh broccoli, and perfectly seasoned rice creates a dish that's both hearty and delicious, perfect for any family meal. Enjoy the warm, comforting flavors right from your oven to your table!
Pro Tips For Making Broccoli Rice Casserole Campbell'S
- STEAM THE BROCCOLI FIRST: I learned this the hard way—raw broccoli in the casserole makes it soggy. Blanch the florets in boiling water for 2 minutes, then shock in ice water. This keeps them crisp-tender and prevents a watery, mushy final dish.
- USE DAY-OLD RICE: Freshly cooked rice absorbs all the creaminess like a sponge. If you’re short on time, microwave pre-cooked rice with a splash of water and let it sit for 10 minutes. For best texture, use rice that’s been sitting in the fridge overnight—it’ll soak up the soup just right.
- SALT THE MILK: The Campbell’s soup already has salt, but the milk can taste bland. Add ½ teaspoon of salt to the milk before mixing it in. It’s a small tweak that makes the whole dish taste more cohesive—no one will know why it’s better, but they’ll notice it is.
- BAKE UNTIL BUBBLY, NOT JUST BROWN: The casserole needs 20-25 minutes in the oven until the cheese is melted and the edges are bubbling. I used to pull it out too soon because it looked “done,” but that’s when the texture turns gummy. Wait for those big, cheerful bubbles—it guarantees a creamy, not gluey, finish.
Dietary considerations for broccoli rice casserole campbell's
Gluten-Free Adaptation
Swap the all-purpose flour in the crispy topping for 1 cup gluten-free flour blend like Bob's Red Mill 1:1. Use 1 extra tbsp gluten-free flour since blends absorb differently. For the rice mixture, ensure your Campbell's cream of mushroom soup is gluten-free—check the label, as some varieties contain wheat.
I've tested this with Campbell's Gluten-Free Cream of Mushroom Soup and it works perfectly. 🌾
Dairy-Free Options
Replace the cheddar cheese with 2 cups dairy-free shreds like Violife or Daiya, which melt beautifully. For the milk in the rice mixture, use 1 cup unsweetened almond milk or oat milk. The butter can be swapped for ½ cup dairy-free butter (like Earth Balance).
The texture stays creamy, though the crispy topping may be slightly less golden—bake an extra 5 minutes at 400°F to compensate.
Lower-Carb Version
Cut 1 cup of the rice and replace with 1 cup cauliflower rice (fresh or frozen, thawed). Use Campbell's Healthy Request Low-Carb Cream of Mushroom Soup to reduce carbs further.
For the crispy topping, mix ½ cup almond flour with ½ cup grated Parmesan—this keeps it crispy while cutting net carbs. Watch your portion sizes, as this version is lighter but still hearty.
Vegetarian-Friendly
This recipe is already vegetarian-friendly, but double-check your Campbell's soup for meat-based ingredients. Some varieties contain chicken broth—opt for vegetarian Campbell's Cream of Mushroom Soup if needed.
The original recipe uses no meat, so it's perfect for plant-based diets. For extra protein, stir in ½ cup cooked lentils with the rice mixture before baking.
Allergen Considerations
For nut allergies, avoid almond milk and use oat milk or coconut milk instead. If you're sensitive to sulfites, check your Campbell's soup—some varieties contain added sulfites.
For soy allergies, ensure your dairy-free cheese substitute is soy-free (like Daiya instead of Violife). Always read labels carefully, as cross-contamination is possible in shared facilities.
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Thaw and drain 3 cups frozen broccoli florets completely before using. For extra crispiness, pat them dry with a paper towel. The texture will be slightly different but still delicious. The Campbell's soup will help keep the broccoli tender throughout baking.
Why is my casserole topping soggy instead of crispy?
The most common cause is insufficient baking time at the higher temperature. Always bake the final 15-20 minutes at 400°F uncovered to develop that crispy texture. Another tip: Spread the flour-cheese topping evenly and don't overcrowd the baking dish—this prevents steam from trapping under the topping.
Can I make this ahead of time for a party?
This casserole actually tastes better the next day! Assemble it completely and refrigerate for up to 24 hours before baking. For parties, bake it 2 hours ahead and reheat at 350°F for 15 minutes covered, then 5 minutes uncovered to restore crispiness. It reheats beautifully and keeps well in the fridge for 4-5 days.
What other Campbell's soups work in this recipe?
While cream of mushroom is ideal, you can experiment with cream of celery or cream of chicken soups for different flavor profiles. Avoid chunky or tomato-based soups—they won't blend as smoothly. For a vegetarian option, try Campbell's Cream of Broccoli Soup instead. The key is using a creamy, smooth soup that complements the cheesy topping.
How do I keep the broccoli bright green after baking?
Add 1 tablespoon lemon juice to the rice mixture before baking to preserve color. Also, avoid overcooking—bake until the internal temperature reaches 190°F (not boiling). The Campbell's soup already contains some acidity, but the lemon juice gives that extra boost. For extra vibrancy, steam the broccoli for 2 minutes before mixing with rice.