Save A creamy, comforting casserole loaded with tender broccoli, fluffy rice, and melted cheese, perfect for family gatherings or weeknight dinners.
This recipe has become a staple in my home; it's always a hit with both kids and adults alike.
Ingredients
- Vegetables: 3 cups fresh broccoli florets (about 1 medium head) chopped 1 small onion finely chopped 2 cloves garlic minced
- Grains: 2 cups cooked white or brown rice (from about 1 cup uncooked)
- Dairy: 2 cups shredded cheddar cheese divided 1 cup milk 2 tablespoons unsalted butter
- Pantry: 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken for non-vegetarian) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon paprika (optional)
- Topping: 1/2 cup panko breadcrumbs (optional) 1 tablespoon melted butter
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease a 9x13-inch casserole dish.
- Step 2:
- Steam or blanch broccoli florets for 23 minutes until bright green and just tender Drain well.
- Step 3:
- In a large skillet over medium heat melt 2 tablespoons butter Add onion and cook until soft 34 minutes Add garlic and cook 1 minute more.
- Step 4:
- In a large bowl combine cooked rice broccoli sautéed onion and garlic 1 12 cups cheddar cheese milk cream of mushroom soup salt pepper and paprika (if using) Mix until well combined.
- Step 5:
- Spread mixture evenly into prepared casserole dish Top with remaining 12 cup cheddar cheese.
- Step 6:
- If using toss panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the top.
- Step 7:
- Bake uncovered for 3035 minutes until bubbly and golden on top.
- Step 8:
- Let rest 5 minutes before serving.
Save This dish brings us joy every time we share it around the table.
Required Tools
Large skillet Mixing bowl 9x13-inch casserole dish Oven Saucepan or steamer (for broccoli) Measuring cups and spoons
Allergen Information
Contains milk cheese butter (dairy) wheat (in breadcrumbs and possibly soup) and gluten (breadcrumbs possibly soup) For gluten-free use gluten-free soup and breadcrumbs Always check product labels for allergens.
Nutritional Information
Calories 340 Total Fat 17 g Carbohydrates 32 g Protein 13 g
Save This casserole is simple to prepare yet impressive enough for any occasion.
Recipe FAQs
- → How do I ensure the broccoli stays tender but not mushy?
Steam or blanch the broccoli for 2–3 minutes until bright green and just tender, then drain well to avoid excess moisture.
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used for a nuttier flavor and added fiber, just ensure it is cooked before mixing.
- → What is the purpose of the panko breadcrumbs topping?
The buttery breadcrumbs add a crunchy, golden crust to contrast the creamy interior of the bake.
- → Can this dish be made ahead of time?
Yes, you can prepare the mixture in advance and refrigerate before baking, but add the breadcrumb topping just before cooking.
- → What can I substitute for condensed cream of mushroom soup?
You can use condensed cream of chicken soup for a non-vegetarian variation or make a homemade creamy sauce as an alternative.