Description
A cozy, homey dish featuring tender broccoli and creamy cheddar cheese combined with fluffy rice, baked until bubbly and golden.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch casserole dish.
- Chop fresh broccoli into small florets, steam or blanch for 2–3 minutes until bright green. Thaw and pat dry frozen broccoli.
- Combine the cooked rice, broccoli, shredded cheddar, cream of mushroom soup, milk, garlic powder, salt, and pepper in a large mixing bowl.
- Transfer the mixture into the greased casserole dish and spread evenly. Optionally sprinkle breadcrumbs on top.
- Bake for 25–30 minutes, or until heated through and the top is lightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with extra cheese or chopped parsley if desired.
Notes
For a creamier texture, consider adding 1/4 cup sour cream or cream cheese. Toast breadcrumbs in butter for a crisp topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 15mg