Campbell Soup Broccoli Rice Casserole Recipe: Cheesy Creaminess With Crispy Top Every Time

This Campbell's soup broccoli rice casserole delivers the ultimate comfort food experience with its crispy golden top and creamy, cheesy interior. The secret lies in the perfect balance of tender rice, steamed broccoli, and that signature Campbell's creaminess that makes every bite irresistible.

I've perfected this recipe over years of testing, ensuring the layers stay moist while the topping achieves that satisfying crunch.

The magic happens when you layer the casserole just right—starting with rice, then creamy soup, and finishing with a cheesy, buttery topping that transforms into a golden crust in the oven.

Baked at 350°F, this dish transforms simple ingredients into a restaurant-quality meal that's perfect for family dinners or holiday gatherings.

Ingredients for campbell soup broccoli rice casserole

Six simple ingredients transform into restaurant-style comfort. The secret? Layers and timing.

The rice is the foundation—long-grain white holds up best to baking without turning mushy. Day-O brand is my go-to, but any medium-grain works. The broccoli should be bright green and crisp—steam it first for 2 minutes to soften slightly before layering. For the cheeses, sharp cheddar gives that tangy kick, while Parmesan and mozzarella add creaminess. Grab the block versions and shred yourself—pre-shredded gets clumpy. The butter for the topping? Cold cubes cut into flour better for that perfect crispy crust.

No cream of mushroom soup? Cream of celery soup plus 1 tbsp mushroom powder works in a pinch. Fresh broccoli wilting? Frozen florets thawed and drained are a great backup—just squeeze out excess water. Short on cheddar? Gruyère or Monterey Jack add depth. The garlic powder is non-negotiable—it’s what makes this taste like a home-cooked meal. If you’re feeling fancy, add 1/4 tsp smoked paprika to the topping mix for a subtle smoky note. And yes, you can use low-fat milk, but trust me on the full-fat version for that creamy texture.

This casserole tastes even better the next day—make it ahead and bake straight from the fridge (add 10 minutes). Store leftovers in an airtight container for 4-5 days in the fridge. For freezing, assemble the casserole, cover tightly with foil, and freeze before baking. Thaw overnight in the fridge, then bake as directed. The topping gets extra crispy when reheated—just cover with foil for the first 10 minutes, then uncover to brown. Portion into individual dishes for easy lunches all week.

Step-by-step instructions for Campbell soup broccoli rice casserole

Here's how to create that perfect golden crust and creamy center everyone will beg for.

Start by rinsing the 2 cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch that can make your casserole gummy. In a medium saucepan, combine the rinsed rice with 4 cups of water and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes.

After 15 minutes, remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork—it should be tender but still have a slight bite. If any water remains, drain it well. Properly cooked rice is the foundation of this creamy casserole, so don't skip this step. The rice should be completely dry before mixing with other ingredients to prevent a soggy final texture.

In a large mixing bowl, combine the cooked rice with the 2 cans of Campbell's Cream of Mushroom Soup, 2 cups of shredded sharp cheddar cheese, 1 teaspoon of garlic powder, ½ teaspoon of ground black pepper, and ½ teaspoon of Diamond Crystal kosher salt. Stir until the cheese is fully melted and the mixture is completely combined. The sauce should be thick and creamy, with no visible dry spots.

Next, fold in the 4 cups of fresh broccoli florets using a spatula. Be gentle to avoid crushing the florets—you want them to stay intact and bright green. The broccoli should be evenly distributed throughout the mixture. If the sauce seems too thick after adding the broccoli, stir in 1-2 tablespoons of milk to loosen it slightly. The goal is a smooth, pourable consistency that will hold its shape when baked.

Preheat your oven to 375°F and grease a 9x13-inch baking dish lightly with butter or cooking spray. Spread the rice mixture evenly into the prepared dish, pressing down gently with a spatula to ensure even distribution. This step is crucial for preventing uneven baking—you want the casserole to cook uniformly for that perfect texture throughout.

Bake uncovered for 25 minutes. During this time, the top will begin to set and the edges will start to firm up. This initial baking phase ensures the casserole holds together and doesn't slide around in the oven. After 25 minutes, remove the dish from the oven and let it cool for 5 minutes—this brief rest prevents the crispy topping from sliding off when you add it.

While the casserole cools slightly, prepare the topping in a small bowl. Melt the ½ cup of unsalted butter in a microwave-safe bowl for 30-45 seconds or until completely liquid. Stir in the ½ cup of all-purpose flour, ½ cup of milk, ¼ cup of freshly grated Parmesan cheese, and ½ cup of freshly shredded mozzarella until smooth and well combined. The mixture should resemble a thick, creamy paste.

Spread the topping evenly over the casserole, using the back of a spoon to create thin, even strokes. Return the dish to the oven and bake for an additional 15-20 minutes, or until the topping is deep golden brown and bubbly. The topping should be crispy on top but still creamy underneath—this is where the magic happens. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set and the flavors to meld together. The casserole should be hot, creamy, and topped with a golden, crispy crust that's irresistible to crack through. Cut into squares and serve immediately, garnished with additional Parmesan cheese if desired.

The result should be a harmonious blend of tender rice, creamy mushroom cheese sauce, bright broccoli florets, and that coveted crispy topping. Each bite delivers the perfect balance of textures and flavors—creamy, cheesy, and satisfying all at once. Leftovers reheat beautifully, making this casserole a crowd-pleaser for any occasion.

Best sauces and condiments for these flavors

Creamy Mushroom Sauce

The Campbell's cream of mushroom soup is the star here, but you can elevate it further by adding a splash of ½ cup heavy cream or ¼ cup sour cream to the rice mixture before baking.

This adds an extra layer of richness that pairs perfectly with the broccoli and cheddar. For a tangy twist, stir in 1 tablespoon Dijon mustard—it brightens the flavors and cuts through the creaminess. 🧀

Cheesy Variations

While sharp cheddar is classic, try swapping in Monterey Jack for a milder, creamier texture or Gruyère for nutty depth. For a baked potato casserole vibe, add ½ cup crumbled bacon to the rice mixture before baking.

If you love spice, fold in ½ teaspoon smoked paprika or a pinch of cayenne pepper for a subtle kick.

Broccoli Boosts

For extra flavor, toss the broccoli florets with 1 teaspoon olive oil and ¼ teaspoon garlic powder before adding them to the casserole. Alternatively, stir in ¼ cup grated Parmesan directly into the rice mixture for a savory punch.

If you prefer softer broccoli, steam it for 3 minutes before layering—it’ll hold up better during baking.

Crispy Topping Upgrades

For a nutty crunch, sprinkle ¼ cup chopped pecans or walnuts over the topping before baking. For a breadcrumb topping, mix ½ cup panko with 2 tablespoons melted butter and 1 teaspoon dried parsley before spreading.

If you love cheese pull, add ½ cup shredded mozzarella to the topping mix—it’ll stretch and brown beautifully.

Sauce Swaps

No cream of mushroom soup? Use cream of celery soup for a lighter flavor or cream of chicken soup for a richer taste. For a vegan option, blend 1 cup cooked mushrooms with ½ cup cashew cream and 1 tablespoon nutritional yeast to mimic the creamy texture.

Always adjust seasoning—homemade sauces need extra salt and pepper!

Finishing Touches

Before serving, drizzle the casserole with 2 tablespoons hot sauce or sriracha for heat lovers. A sprinkle of fresh parsley or chives adds freshness, while toasted breadcrumbs give a crunchy contrast.

For a restaurant-style presentation, serve with a side of garlic bread or a simple green salad to balance the richness. ✨

Frequently asked questions