Microwave Cheesy Broccoli Rice Casserole Bowl

Quick Recipe Version (TL;DR)

• Yield: 1 large microwave casserole bowl (1 hearty serving)
• Prep Time: 5 minutes
• Cook Time: 6 to 8 minutes (microwave)
• Total Time: 12 minutes (includes 2-minute rest)

Quick Ingredients

• 1 cup (160 g) cooked rice (white or brown)
• 1 cup (90 g) broccoli florets (fresh small florets or frozen)
• 1/2 cup (120 g) condensed cream of mushroom soup or condensed cheddar cheese soup
• 2 tablespoons milk or water
• 3/4 cup (85 g) shredded sharp cheddar cheese, divided
• 1/4 teaspoon kosher salt (optional, to taste)
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Optional crunchy topping: 2 tablespoons crushed buttery crackers + 1 teaspoon melted butter

Do This

• 1. In a large microwave-safe bowl (at least 4-cup capacity), microwave broccoli with 1 tablespoon water, covered, 2 minutes (fresh) or 3 minutes (frozen).
• 2. Drain off any water, then add cooked rice, soup, milk, salt (if using), pepper, and garlic powder; stir until creamy.
• 3. Stir in 1/2 cup (55 g) of the cheese; sprinkle remaining 1/4 cup (30 g) on top.
• 4. Microwave uncovered on HIGH (100% power) for 2 minutes; stir. Microwave 1 to 2 minutes more until hot and bubbly.
• 5. For a crunchy top, mix crushed crackers with melted butter; sprinkle over the bowl.
• 6. Let stand 2 minutes to thicken into a casserole-like texture; eat warm.

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Why You’ll Love This Recipe

• It tastes like a cozy baked casserole, but it’s ready in minutes using the microwave.
• Perfect for using up leftover rice and turning a bag of broccoli into a satisfying meal.
• One bowl, minimal cleanup, and the cheesy sauce is rich and comforting.
• The cracker topping is optional, but it gives that classic “casserole crunch” without turning on the oven.

Grocery List

• Produce: broccoli florets (fresh) or a bag of frozen broccoli florets
• Dairy: shredded sharp cheddar cheese; milk; butter (for optional topping)
• Pantry: cooked rice (or microwaveable packet); condensed cream of mushroom soup or condensed cheddar soup; buttery crackers; kosher salt; black pepper; garlic powder

Full Ingredients

For the cheesy broccoli & rice bowl

• Broccoli: 1 cup (90 g) small broccoli florets, fresh or frozen
• Water (to steam broccoli): 1 tablespoon (15 ml)
• Cooked rice: 1 cup (160 g) cooked white or brown rice (warm or cold is fine)
• Condensed soup: 1/2 cup (120 g) condensed cream of mushroom soup or condensed cheddar cheese soup
• Milk or water (to loosen sauce): 2 tablespoons (30 ml)
• Cheese: 3/4 cup (85 g) shredded sharp cheddar cheese, divided
• Kosher salt: 1/4 teaspoon (optional; adjust based on how salty your soup and cheese are)
• Black pepper: 1/8 teaspoon
• Garlic powder: 1/4 teaspoon

Optional crunchy cracker topping (highly recommended)

• Crushed buttery crackers: 2 tablespoons (about 12 g), lightly crushed
• Melted butter: 1 teaspoon (5 g)

Optional finishing touches

• 1 teaspoon chopped fresh parsley (for freshness and color)
• 1 to 2 teaspoons hot sauce (for a gentle kick)

Step-by-Step Instructions

Step 1: Choose the right bowl (to prevent overflow)

Use a large microwave-safe bowl that holds at least 4 cups (about 1 quart). This mixture bubbles as it heats, and a larger bowl gives you space to stir without making a mess.

Step 2: Steam the broccoli in the microwave

Add 1 cup broccoli to the bowl along with 1 tablespoon water. Cover with a microwave-safe plate or a vented lid.

Microwave on HIGH (100% power) until the broccoli is crisp-tender:

• Fresh broccoli: 2 minutes
• Frozen broccoli: 3 minutes

Carefully remove the cover (watch for steam). If there’s excess water in the bowl, drain it off so your casserole doesn’t turn watery.

Step 3: Stir together the creamy casserole base

To the broccoli, add:

• 1 cup cooked rice
• 1/2 cup condensed soup
• 2 tablespoons milk (or water)
• 1/4 teaspoon kosher salt (optional)
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder

Stir very well, scraping the bottom and sides, until the soup is evenly distributed and everything looks creamy.

Step 4: Add cheese for maximum creaminess

Stir in 1/2 cup (55 g) shredded cheddar until it’s mixed throughout. Sprinkle the remaining 1/4 cup (30 g) cheddar over the top for that melty, casserole-style finish.

Step 5: Microwave until hot, bubbly, and casserole-thick

Microwave the bowl uncovered on HIGH (100% power) for 2 minutes. Stir well (this helps it heat evenly and prevents hot spots).

Microwave again for 1 to 2 minutes, or until the mixture is visibly bubbling around the edges and the center is steaming hot. For food safety, aim for an internal temperature of 165°F (74°C).

Step 6: Add the crunchy cracker topping and rest

If using the crunchy topping, mix 2 tablespoons crushed crackers with 1 teaspoon melted butter, then sprinkle it evenly over the hot bowl.

Let the casserole bowl stand for 2 minutes. This short rest helps the sauce thicken so it eats like a cozy casserole rather than a soupy rice bowl. Finish with parsley or hot sauce if you like, and serve warm.

Pro Tips

• Use a bigger bowl than you think you need. Cheese + condensed soup can bubble up quickly in the microwave.
• Shred your own cheese if possible. Pre-shredded cheese can melt a little less smoothly because of anti-caking agents.
• Control thickness with milk. Start with 2 tablespoons; if you want it looser, add 1 more tablespoon after heating and stir.
• Stir once mid-way. This is the key to even heating and a creamy, casserole-like texture.
• Keep the cracker topping crisp. Add it at the end, and eat right away for the best crunch.

Variations

• Chicken & broccoli version: Stir in 1/2 cup (about 75 g) chopped cooked chicken (rotisserie works great) with the rice before microwaving.
• Extra veggie version: Add 1/4 cup frozen peas or corn (no need to thaw) when you add the rice; microwave time stays about the same.
• Cheddar-jalapeño version: Use cheddar soup, add 1 tablespoon diced pickled jalapeños, and finish with a dash of hot sauce.

Storage & Make-Ahead

Cool leftovers, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on HIGH in 45-second bursts, stirring between, until steaming hot (about 2 to 3 minutes total, depending on your microwave). If the mixture thickens too much in the fridge, stir in 1 to 2 teaspoons milk or water before reheating. For best texture, store the cracker topping separately and sprinkle it on after reheating.

Nutrition (per serving)

Approximate: 715 calories; 28 g protein; 72 g carbohydrates; 6 g fiber; 36 g fat; 16 g saturated fat; 1,200 mg sodium. (Nutrition will vary based on the soup brand, cheese, and whether you use the cracker topping.)