Broccoli Rice Casserole
A creamy and flavorful casserole featuring tender broccoli, fluffy rice, and a rich cheese topping, perfect for family dinners or holiday gatherings.
Ingredients
Main Ingredients
- 2 cups fresh or frozen broccoli florets (thawed) Can substitute with other veggies like cauliflower or carrots.
- 1 cup uncooked rice (white or brown)
- 2 cups vegetable broth or water
- 1 can (10.5 oz) cream of mushroom soup Can be substituted with any creamy soup.
- 1 cup shredded cheddar cheese Plus extra for topping.
- 1/2 cup milk For a creamier texture, add an extra splash.
- to taste garlic powder, onion powder, and black pepper Adjust seasonings according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the uncooked rice and vegetable broth or water. Bring it to a boil, reduce the heat to low, cover, and simmer until the 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 9x13 inch baking dish. Spread it out evenly.
- Sprinkle the remaining cheese evenly over the top. If using breadcrumbs, sprinkle those on as well for an extra crunch.
- Place the casserole in the preheated oven and bake for 25-30 minutes until bubbling and the cheese is golden and melted.
- Allow it to cool slightly before serving.
Notes
For a creamier casserole, consider adding an extra splash of milk or cream. If using fresh broccoli, blanch it for a couple of minutes before adding to ensure it retains vibrancy and crunch. Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes or microwave for a quick reheat.