PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 60 MINS | YIELD: 10 to 12 servings
This impressive broccoli-rice casserole is my favorite and go-to side dish for every occasion. The perfect casserole that you can easily and quickly whip up all year round using just a few simple ingredients. Creamy, cheesy, and incredibly delicious casserole. A flavorful, very comforting dish that would not disappoint. This is no doubt a must and surely for keeping!
INGREDIENTS
3 cups cooked rice (about 1 cup uncooked)
1 (10 3/4 ounces) can cream of mushroom soup
1 small onion, finely chopped
1/2 cup milk
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 (16 ounces) package of frozen broccoli florets
2 cups shredded mild or medium cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
HOW TO MAKE BROCCOLI-RICE CASSEROLE
Step 1: After thawing the broccoli, warm it in the microwave for approximately 5 minutes. Drain well. Into smaller, bite-sized pieces, cut any large florets.
Step 2: Place the warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 c of the shredded cheddar in a bowl. Mix well until blended, then fold in the broccoli.
Step 3: Into the greased 9 x 13-inch baking dish, spoon the broccoli mixture and top with the rest of the 1 c shredded cheddar cheese. Place in the oven and bake for about 35 to 40 minutes at 350 degrees F or until bubbly and the cheese is just starting to get some golden-brown spots.
NOTES:
If desired, you can use frozen chopped broccoli in place of florets.
Prep this casserole in advance. In the casserole dish, place the broccoli mixture, top with cheese, and keep in the fridge until ready to bake. When ready to serve, bake for 60 to 75 minutes at 350 degrees F. Partway through baking, loosely cover the casserole with foil if the cheese starts to brown too much.
Ingredients
- 3 cups cooked rice (about 1 cup uncooked)
- 1 (10 3/4 ounces) can cream of mushroom soup
- 1 small onion, finely chopped
- 1/2 cup milk
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 (16 ounces) package of frozen broccoli florets
- 2 cups shredded mild or medium cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: After thawing the broccoli, warm it in the microwave for approximately 5 minutes. Drain well. Into smaller, bite-sized pieces, cut any large florets.
Step 2: Place the warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 c of the shredded cheddar in a bowl. Mix well until blended, then fold in the broccoli.
Step 3: Into the greased 9 x 13-inch baking dish, spoon the broccoli mixture and top with the rest of the 1 c shredded cheddar cheese. Place in the oven and bake for about 35 to 40 minutes at 350 degrees F or until bubbly and the cheese is just starting to get some golden-brown spots.
Notes
If desired, you can use frozen chopped broccoli in place of florets. Prep this casserole in advance. In the casserole dish, place the broccoli mixture, top with cheese, and keep in the fridge until ready to bake. When ready to serve, bake for 60 to 75 minutes at 350 degrees F. Partway through baking, loosely cover the casserole with foil if the cheese starts to brown too much.
