Broccoli-Rice Casserole: A Comforting Classic for the Whole Family
When it comes to comfort food, few dishes satisfy like a hearty casserole. This Broccoli-Rice Casserole is a perfect example of how simple ingredients can come together to create something truly delicious. It’s a great dish for family dinners, potlucks, or even as a make-ahead meal for those busy weeknights. The combination of tender broccoli, creamy mushroom soup, and gooey cheddar cheese all blended with rice creates a dish that’s sure to please everyone at the table.
Ingredients
- 3 cups cooked rice (about 1 cup uncooked)
- 1 (16 oz.) package frozen broccoli florets
- 1 small onion, finely chopped
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 cups shredded mild or medium cheddar cheese, divided
Directions
- Prepare the Broccoli: Begin by thawing the frozen broccoli florets. You can do this by microwaving them for about 5 minutes. Once thawed, drain the broccoli thoroughly to remove any excess water. If you find any large florets, cut them into smaller, bite-sized pieces to ensure even distribution in the casserole.
- Mix the Ingredients: In a large mixing bowl, combine the warm cooked rice, finely chopped onion, cream of mushroom soup, milk, salt, black pepper, garlic powder, paprika, and 1 cup of the shredded cheddar cheese. Stir everything together until well mixed. Next, fold in the prepared broccoli, making sure it’s evenly distributed throughout the mixture.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish and spoon the rice mixture into it, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 35 to 40 minutes, or until the dish is bubbly and the cheese on top begins to develop golden brown spots.
- Serve: Once baked, let the casserole cool slightly before serving. This dish pairs wonderfully with a simple side salad or roasted vegetables.
Cooking Tips
- Customizations: Feel free to add cooked chicken, turkey, or even crumbled bacon to make this dish heartier.
- Cheese Variations: For a different flavor profile, try using sharp cheddar, mozzarella, or a blend of cheeses.
- Fresh Broccoli Option: If you prefer fresh broccoli, simply steam or blanch it before adding it to the mixture.
Nutritional Information
- Calories: 280 kcal per serving
- Servings: 8 servings
Final Thoughts
This Broccoli-Rice Casserole is a versatile dish that can easily be adapted to suit your taste preferences. It’s a warm, comforting dish that combines the creamy texture of cheese and soup with the wholesome goodness of broccoli and rice. Perfect for any occasion, it’s sure to become a favorite in your home.
Feel free to share your thoughts or any variations you tried in the comments below. Enjoy this delightful dish with your loved ones!
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Broccoli-Rice Casserole
- Total Time: 50 minutes
- Yield: 8 1x
Description
This Broccoli-Rice Casserole is the ultimate comfort food, combining tender broccoli, fluffy rice, and a rich, cheesy sauce. It’s an easy-to-make dish that is sure to please everyone at the dinner table.
The creamy texture of the casserole, complemented by the subtle crunch of broccoli and the savory flavor of cheddar cheese, makes it a delightful meal for any occasion. Whether you’re looking for a quick weeknight dinner or a hearty side dish for a family gathering, this casserole has got you covered.
Ingredients
3 c. cooked rice (about 1 c. uncooked)
1 (16 oz.) package frozen broccoli florets
1 small onion, finely chopped
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
2 c. shredded mild or medium cheddar cheese, divided
Instructions
Thaw broccoli and warm in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
Spoon into a greased 9×13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
Bake at 350℉ for 35 – 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 Kcal