Description
Indulge in the ultimate comfort food with this Cheesy Broccoli Rice Casserole. A creamy, flavorful dish that combines tender broccoli, fluffy rice, and gooey cheddar cheese for a satisfying meal that’s perfect for any day of the week.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked white rice
- 3 cups fresh or frozen broccoli florets (steamed until just tender)
- 1 tbsp olive oil or butter
For the Sauce:
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- 2 cups shredded cheddar cheese (divided)
- ½ tsp paprika
- Salt and pepper to taste
Topping:
- ½ cup crushed buttery crackers or breadcrumbs (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic: In a large skillet, heat the olive oil or butter over medium heat. Sauté the diced onion until soft, about 3–4 minutes, then add garlic and cook for 1 minute more.
- Mix ingredients: In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, soup, sour cream, milk, 1 ½ cups of the shredded cheddar, paprika, salt, and pepper. Mix until well combined.
- Bake: Spread the mixture evenly in the prepared baking dish. Top with the remaining ½ cup of cheddar cheese and the crushed crackers or breadcrumbs if using. Bake for 25–30 minutes, or until bubbly and golden on top.
- Serve: Let cool for 5 minutes before serving.
Notes
- You can substitute brown rice or quinoa for a whole grain version.
- Add cooked chicken for a heartier meal.
- This casserole freezes well—assemble ahead and bake from frozen, adding 10–15 minutes to the baking time.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg
