Easy Broccoli Cheese Rice Casserole
A comforting and creamy casserole made with broccoli, rice, and cheese that’s easy to prepare and perfect for families.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups fresh or frozen broccoli florets
- 1 cup shredded cheddar cheese (plus more for topping)
- 10.5 oz cream of mushroom soup (or a substitute)
- ½ cup milk
Seasoning and Toppings
- to taste Salt
- to taste Pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- ¼ cup breadcrumbs (optional for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, broccoli florets, shredded cheddar cheese, cream of mushroom soup, and milk. Stir until everything is well mixed.
- Add salt, pepper, garlic powder, and onion powder as desired.
- Pour the mixture into a greased 9x13-inch baking dish and spread it evenly.
- Sprinkle breadcrumbs and extra cheese on top if desired.
Baking
- Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
For ingredient substitutions, try using mozzarella or Monterey Jack cheese. To ensure tender broccoli, consider steaming it briefly before mixing. Store leftovers in the fridge for up to 3-4 days or freeze for up to 2 months.