Description
A delightful dish that combines creamy cheese, tender broccoli, and fluffy rice, perfect for family gatherings or cozy weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups fresh broccoli florets
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup breadcrumbs (for topping)
- 2 tablespoons olive oil or melted butter (to mix with breadcrumbs)
Instructions
- Preheat your oven to 350°F (175°C).
- Blanch the fresh broccoli florets in boiling water for about 2-3 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the cooked rice, blanched broccoli, shredded cheddar cheese, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Stir well.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs with olive oil or melted butter until well coated.
- Evenly sprinkle the breadcrumb mixture over the top of the casserole.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the casserole in the oven at 350°F (175°C) until warmed through.
- If freezing, wrap tightly in plastic wrap and foil; it can last up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Cheesy Broccoli Rice Casserole, Casserole Recipe, Broccoli Recipe, Comfort Food