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Today I’ve got a delicious casserole for you again: a broccoli cheese casserole with rice. I’m also giving you plenty of easy variations so you can customize this broccoli casserole exactly the way you like it.
Table of contents
Why this recipe works
This is a quick and easy broccoli casserole. You use canned cream of mushroom soup as the base for the sauce and simply add cooked rice and vegetables. Super tasty and really fast! You can also prepare it in advance and just pop it into the oven when it’s time to eat.
Recipe Ingredients
This recipe uses a few unexpected ingredients, but I’ll explain how to easily swap them if needed. Check the recipe card below for exact amounts.
- broccoli – I used about 500 g fresh broccoli florets for a full baking dish
- cream of mushroom soup – sounds odd maybe, but it’s a super quick trick if you want a creamy sauce. Don’t want to use it? You can make a homemade béchamel sauce instead.
- cheese – this casserole uses both shredded cheese and halloumi. The halloumi goes on top.
- cooked rice – I almost always cook too much rice, so I freeze the leftovers and use them here. I used brown rice, but any rice works.
- flavorings – to season the soup base I add whole grain mustard, fresh thyme, and pepper. You usually won’t need extra salt because the soup is already quite salty.
Below I’ll share even more variation options so you can easily adapt the broccoli cheese casserole to your taste.
How To Make Broccoli Cheese Casserole
Making this vegetarian broccoli casserole is easy and very customizable. See the variation tips further down.
Step 1: Par-boil the vegetables
Cut the broccoli into florets and cook in a large pot of water briefly until just tender. Drain and let it steam a bit to remove excess moisture. Add to a casserole dish.
Step 2: Grate the halloumi
Grate the halloumi and season the cream of mushroom soup with thyme, cheese, and mustard.
Step 3: Mix the broccoli and rice
Combine the broccoli with the cooked rice and pour the seasoned mushroom soup on top. Stir gently and sprinkle the grated halloumi over the mixture.
Stap 4: Bake until golden brown
Bake the broccoli casserole in the oven until golden and cooked through. Halloumi doesn’t really melt – it forms a firm, slightly crispy crust on top.
Easy Variations
I made this broccoli casserole with rice because that’s what I had on hand, but you can easily swap it for other options:
- potatoes instead of rice – baby potatoes work great; parboil them until just tender, drain, and use them the same way as the rice
- different sauce – instead of mushroom soup, make a béchamel sauce and add the mustard and cheese to it. You can also add mushrooms if you want. You can also add mayonnaise for a richer cream
- pasta instead of rice – pasta works really well too. Use about the same amount (250 g cooked) or more to taste
- veggies – it’s also very easy to change the vegetables you’re using. You can add things like leeks, green beans, bell peppers, spinach and probably lots of other veggies too. Keep in mind that cooking times may vary if you add other vegetables.
- add chicken – adding roasted chicken is a great way to add more protein
Storage & Reheating
Want to store leftovers? Keep the baked casserole in the refrigerator for 2-3 days in an airtight container. Reheat in the microwave (though the halloumi texture may change) or in the oven. For oven reheating, cover with foil and bake at 180°C / 350°F for about 15-20 minutes, depending on portion size. You can also reheat in a skillet with some tablespoons of butter if you prefer. (which is what I usually do if I have leftovers)
Can I freeze the broccoli casserole?
Yes! The casserole freezes very well in portions. Perfect for meal prep or if you live alone – like me – and always end up with too much when making a casserole.
FAQ Broccoli Cheese Casserole
Yes. Instead of cream of mushroom soup, use a homemade béchamel sauce. Add extra mustard, thyme, and cheese for flavor. You can also add sliced mushrooms for a similar flavor profile, but that’s optional.
Absolutely! This casserole also works well with:
- cooked pasta
- baby potatoes or diced potatoes (parboil first)
- orzo or couscous (for a different texture)
No, halloumi doesn’t melt like regular cheese. It creates a firm, slightly crispy topping. If you prefer melted cheese, use shredded cheese, mozzarella, cheddar, or a cheese blend instead.
Yes. Popular options include:
- chicken breast or thighs (pre-cooked)
- bacon or ham
You could add salmon too, though I personally don’t love that combo – but feel free to experiment!
It’s possible, but cheese is a main component. Swap the mushroom soup for a dairy-free version, use dairy-free shredded cheese, and skip the halloumi. You can replace the topping with a mix of panko breadcrumbs and vegan butter.
You can, but briefly cooking it (around 5 minutes) gives a better texture and prevents it from staying too firm. A dish like this easy broccoli bowl is more suited for raw broccoli.
More easy casseroles
My favorite sauerkraut casserole recipe with ground beef
Broccoli Casserole
Ingredients
- 500 grams broccoli in florets
- 250 ml cream of mushroom soup
- 75 grams grated cheese
- 1 tbsp whole grain mustard
- 3 sprigs thyme fresh, leaves
- 250 grams rice already cooked
Topping
- 100 grams halloumi grated
Equipment
- Oven dish
Instructions
- Preheat the oven to 180˚C/350 degrees F (convection).
- Cook the broccoli florets in about 5–8 minutes until just tender. Drain and let steam dry well.500 grams broccoli
- Put the cream of mushroom soup in a small saucepan and heat it. Add mustard, fresh thyme leaves, and grated cheese. Let the cheese melt briefly.250 ml cream of mushroom soup, 75 grams grated cheese, 1 tbsp whole grain mustard, 3 sprigs thyme
- Take a large baking dish and distribute the broccoli florets over it. Add the cooked rice and toss briefly.250 grams rice
- Pour the soup over it and mix briefly.
- Distribute the grated halloumi over the top and bake for about 30 minutes until golden brown.100 grams halloumi
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
