broccoli and rice casserole
Try this easy and delicious broccoli and rice casserole recipe! A perfect blend of creamy, cheesy goodness that's great for any meal or occasion.
Ingredients
1 ½ cups cooked rice – You can use white rice or brown rice for a heartier dish. Brown rice adds a bit more texture and nutrients, but either works great.
4 cups broccoli florets – Whether you use fresh or frozen broccoli, both give a fantastic result. If you’re using fresh, make sure to blanch the broccoli for a couple of minutes to soften it before adding to the casserole.
1 can (10.5 oz) cream of mushroom soup – This classic ingredient creates a rich, creamy base. If you prefer a different flavor, you can substitute with cream of chicken soup or a vegetarian option.
1 ½ cups shredded cheddar cheese – This is the secret to that cheesy, melty goodness we all love in casseroles. Feel free to add more if you’re a cheese lover!
½ cup milk – This helps achieve that perfect creamy texture, blending the cheese and soup.
1 small onion – Chopped finely, the onion adds a hint of sweetness and depth to the flavor profile.
2 cloves garlic – Minced, to enhance the savory aroma and flavor.
Salt and pepper – To taste, ensuring all the flavors come together perfectly.
¼ cup breadcrumbs – Optional, but adding breadcrumbs on top creates a crispy, golden layer that’s simply irresistible.
Instructions
Cook the Rice
- Start by preparing 1 ½ cups of uncooked rice (yields about 4 ½ cups cooked). You can use:
- White rice for a soft, fluffy texture.
- Brown rice for a heartier, fiber-rich option.
- Wild rice for an earthy, nutty twist.
- Cook according to the package instructions, then set aside to cool slightly.
Prepare the Broccoli
- If using fresh broccoli, chop it into bite-sized florets and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- If using frozen broccoli, thaw it completely and squeeze out excess moisture to prevent a watery casserole.
- Sauté the Aromatics
- In a large skillet over medium heat:
- Melt 2 tablespoons of butter.
- Add ½ cup of diced onions and sauté until soft and translucent.
- Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
- This step enhances the depth of flavor in the casserole.
Mix the Ingredients
- In a large mixing bowl, combine:
- Cooked rice
- Blanched broccoli
Sautéed onions and garlic
- 1 can (10.5 oz) of cream of mushroom soup (or cream of chicken soup for a richer taste)
- 1 cup of milk (or heavy cream for extra creaminess)
- 1 ½ cups of shredded cheddar cheese (reserve ½ cup for topping)
- ½ teaspoon salt and ¼ teaspoon black pepper
- Mix everything until evenly combined. The creamy base ensures every bite is packed with flavor.
Assemble the Casserole
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Pour the mixture into the dish and spread it evenly.
- Sprinkle the reserved ½ cup of shredded cheese on top.
- For a crispy texture, add ½ cup of breadcrumbs or crushed Ritz crackers.
Bake to Perfection
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 25-30 minutes, or until golden brown and bubbly.
- Let it rest for 5 minutes before serving, allowing the flavors to meld.
Notes
Nutrition Information (per serving):
- Calories: 350 kcal
- Fat: 18g
- Protein: 12g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 500mg