Creamy Broccoli Cheese Rice Casserole
This creamy broccoli cheese rice casserole is easy to make and perfect for weeknights. A comforting dish that even the pickiest eaters will love.
Ingredients
Main Ingredients
- 2 cups cooked rice Ensure rice is cooked ahead of time.
- 2 cups broccoli florets Fresh or frozen, thaw and drain excess water if using frozen.
- 1 can cream of mushroom soup Can be substituted with a homemade version for lighter option.
- 1 cup milk
- 2 cups shredded cheddar cheese Sharp cheddar recommended for flavor.
- 1 cup chopped onions
- to taste garlic powder, salt, and pepper
- 1 cup breadcrumbs
- 2 tablespoons butter To dot on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked rice, broccoli florets, and chopped onions.
- Add the cream of mushroom soup, milk, garlic powder, salt, and pepper to taste. Mix until well combined.
- Fold in 1.5 cups of shredded cheddar cheese into the mixture.
- Transfer the mixture into a greased baking dish.
- Top with breadcrumbs and dot with butter or drizzle with olive oil.
Baking
- Bake for about 30 minutes, until the top is golden brown and bubbly.
- Let it cool slightly before serving.
Notes
This casserole can be made ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for about 45 minutes.