cheesy broccoli rice casserole
This cheesy broccoli rice casserole is a comforting dish that combines tender broccoli, creamy cheese sauce, and fluffy rice, perfect as a side or a main vegetarian meal.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 medium saucepan
- 1 cooking spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 oven
Ingredients
- 2 cups uncooked rice white or brown
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 can (10.5 ounces) cream of mushroom soup Can substitute with cream of chicken.
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs Optional for topping.
- 2 tablespoons melted butter Optional for topping.
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rice according to package instructions and set aside.
- In a large mixing bowl, combine the cooked rice, broccoli florets, cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
- If using breadcrumbs, mix them with the melted butter and sprinkle over the cheese layer for added crunch.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it cool for about 5 minutes before serving.
Notes
You can substitute the cream of mushroom soup with cream of chicken if preferred.
Add cooked chicken or other vegetables for additional flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.