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Broccoli and Cheese Casserole

Broccoli and Cheese Casserole (this is a double recipe that can be halved for smaller portions/bakeware)
5 from 1 vote


  • 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.