cheesy broccoli rice casserole
This comforting Cheesy Broccoli Rice Casserole combines fluffy rice, tender broccoli, and gooey melted cheese, making it a perfect dish for family gatherings or a hearty vegetarian main course.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 large saucepan
- 1 stirring spoon
- 1 measuring cups and spoons
Ingredients
- 2 cups cooked rice
- 2 cups broccoli florets fresh or frozen
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste NA salt
- to taste NA pepper
- 1/2 cup breadcrumbs optional, for topping
- 1 tablespoon olive oil optional, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, broccoli florets, shredded cheddar cheese, shredded mozzarella cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- If desired, mix the breadcrumbs with olive oil and sprinkle over the top for a crunchy topping.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the casserole is bubbly and the top is golden brown.
- Once done, remove from the oven and let it rest for 5-10 minutes before serving.
Notes
Feel free to customize the cheese to your liking; other cheese varieties like gouda or pepper jack work well too.
You can add cooked chicken or other vegetables like peas or carrots for added nutrition and flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.