Food / Main Dishes / Vegetarian

Broccoli and Cheese Casserole

broccoli cheese casserole

I feel fortunate for being able to say that my list of nostalgic childhood comfort foods is a lengthy one; my life has had no shortage of delicious meals. I’ve been able to indulge in it all – from authentic pierogi to modest spur-of-the-moment elbow macaroni cooked in canned tomato soup base (judge me, I don’t care).

One of the poster comfort foods for my childhood is broccoli and cheese casserole; I have a few long-time friends who can vouch for this as they remember eating quite a bit of it when staying for dinner. My husband-to-be is not too fond of casseroles, but that will never stop me from whipping this up. I’ll just have to eat it all myself – such a travesty!

Cheddar is more commonly used in a recipe like this, but mozzarella adds a stretchyness that cannot be matched. I love both versions. Heck, if you’ve got both cheddar and mozza kickin’ around, use the two of them and all is right in the world.

This casserole is perfect for potlucks (despite that whole sharing thing), it makes a great side, or you can enjoy it as a meal. That’s what I typically do – I’ll gladly pass on everything else to have me two helpings of the brocc and ched cass.


Broccoli and Cheese Casserole

Broccoli and Cheese Casserole (this is a double recipe that can be halved for smaller portions/bakeware)
Course Casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Dana at


  • 2 cans of Campbell’s mushroom soup
  • 2 cup of Minute Rice
  • 2 egg
  • 2 tbsp heaping . of mayo
  • 1/4 cup of milk
  • 2 cups of grated cheese cheddar or mozzarella
  • 1 tsp sea or kosher salt
  • 4-6 broccoli heads depending on size
  • 1 cup of bread crumbs
  • 4 tbsp . of butter melted
  • 4 tbsp . of Parmesan cheese optional
  • Herbes de Provence optional
  • Large baking dish 12.75" Width x 8" Depth x 3" Height is a good example for size needed


  • Preheat oven to 350 degrees F.
  • Steam the broccoli for approx. 8 mins. or until florets are soft and tender.
  • While the broccoli is steaming, prepare the rice mixture by combining the rice, egg, the contents of the cans of mushroom soup, the mayonnaise, the cheese, the salt, and the milk.
  • Stir the mixture until it is completely blended.
  • Once the broccoli is ready, toss it into the baking dish you'll be using. With a knife and fork, cut the florets into bite size pieces and ensure that the bottom of the pan is evenly covered.
  • Dump the rice mixture on top of the broccoli and spread it evenly.
  • In a small bowl, combine the butter and bread crumbs (you can add parmesan cheese and/or herbs to the bread crumb mix. This is optional, makes makes it oh so delicious!)
  • Once the buttered bread crumbs have a nice crumbly texture, evenly spread the bread crumbs on top of the casserole evenly.
  • Press down on the crumbs a bit, just so that they cook into the dish and don’t become a loose, crumbly mess.
  • Bake for approx. 40 mins. or until the breadcrumbs start to turn a nice golden brown colour.



  • CheeseSticks
    April 15, 2015 at 10:07 am

    Broccoli and cheese are favorites in my house. I make an easy broccoli and cheese soup but I really like the idea of a casserole and can’t wait to try it. I use Campbell’s cream of mushroom soup in a few recipes, it is so versatile.

      April 15, 2015 at 11:58 am

      Broccoli and cheese, meant to be! Broccoli and cheese soup sounds delicious. I’d be all over that. I’m a big fan of broccoli soup as it is!

      Yeah, Campbell’s Cream of Mushroom is a great staple to so many casserole-type dishes. It adds such a nice richness! It has “Comfort Food” written all over it.

  • Darlene
    April 10, 2015 at 9:24 pm

    This looks fantastic! Have you ever prepared it ahead of time and baked it just prior to serving? I’d love to get it ready a day ahead (if possible) for big holiday meals like Thanksgiving.

      April 10, 2015 at 11:11 pm

      Thanks Darlene!
      That’s a great idea. I’ve never made it a full day ahead, but I certainly don’t think it would do any harm! You could just cover it up and refrigerate it until the next day!

  • Julia
    April 9, 2015 at 11:57 am

    I’m going to make this for lunch today! Thanks for an inspiring recipe!

      April 9, 2015 at 2:19 pm

      You’re welcome! I hope you love it as much as I do!

  • suki
    April 9, 2015 at 9:08 am

    very lovely recipe! Would surely try this :)

      April 9, 2015 at 2:18 pm

      Thanks, Suki! :)


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