Description
A creamy and flavorful Broccoli Rice Casserole featuring tender broccoli, fluffy rice, and a rich cheese topping, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Scale
- 2 cups fresh or frozen broccoli florets (thawed)
- 1 cup uncooked rice (white or brown)
- 2 cups vegetable broth or water
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup milk
- Garlic powder, onion powder, and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the uncooked rice and vegetable broth or water. Bring to a boil, reduce heat to low, cover, and simmer until rice is cooked, about 15-20 minutes.
- In a large mixing bowl, combine the cooked rice with the cream of mushroom soup, milk, broccoli, and half of the shredded cheese. Season with garlic powder, onion powder, and black pepper as desired.
- Pour the mixture into a lightly greased 9×13 inch baking dish and spread evenly.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 25-30 minutes until bubbling and the cheese is golden and melted.
- Allow to cool slightly before serving.
Notes
- For a creamier casserole, add an extra splash of milk or cream.
- If using fresh broccoli, blanch for a couple of minutes before adding to retain color and crunch.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A