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Cheesy Broccoli Rice Casserole

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Cheesy Broccoli Rice Casserole is a comforting and creamy dish combining tender broccoli, fluffy rice, and a rich, cheesy sauce. Baked to perfection, it’s an easy and satisfying meal that can be served as a side or a main course.

Ingredients

  • 1 lb broccoli florets (fresh or frozen)
  • 2 cups cooked white rice (or 1 cup uncooked rice, cooked)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. If using fresh broccoli, steam the florets for 5-7 minutes until tender. If using frozen, thaw and drain excess moisture.
  3. In a large bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, salt, and pepper. Stir to mix thoroughly.
  4. Transfer the mixture into the prepared baking dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese.
  5. Optional: Mix the breadcrumbs with melted butter and sprinkle over the casserole for a golden, crunchy topping.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  7. Allow the casserole to cool for a few minutes before serving. Enjoy!

Notes

  • Add protein such as chicken, turkey,  for a heartier meal.
  • Experiment with different cheeses like mozzarella or gouda for a unique twist.
  • For a lighter version, opt for low-fat sour cream, milk, and reduced-fat cheese.
  • A vegan version can be made by using non-dairy cheese and milk substitutes.

Nutrition