Description
This creamy Broccoli Cheese Casserole features tender broccoli, fluffy rice, and a rich blend of cheeses, all baked to perfection. It’s a comforting dish that serves as a delightful side or a satisfying vegetarian main course, perfect for the whole family.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Wash the broccoli florets under cold water to remove any dirt or debris.
- In a large pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
- In a large mixing bowl, combine the cooked rice, cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt. Stir until well mixed.
- Gently fold in the blanched broccoli florets until evenly coated.
- Add the shredded cheddar cheese (reserving a small handful for topping) and mix until well combined. If using, fold in the Parmesan cheese.
- Grease a 9×13-inch baking dish with butter. Pour the broccoli mixture into the dish, spreading it evenly.
- Sprinkle the reserved cheddar cheese on top, and optionally add breadcrumbs for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, until bubbly and the cheese is melted and slightly golden. Check after 25 minutes and bake longer if necessary.
- Remove from the oven and let sit for 5-10 minutes before serving.
Notes
- Serve warm as a side dish or main course. Pairs well with grilled chicken or steak.
- Garnish with fresh herbs like parsley or chives for added flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes