Description
This Broccoli-Rice Casserole is a comforting and cheesy side dish, made with rice, broccoli, and cheddar cheese. It’s the perfect addition to any meal, whether it’s for a holiday gathering or a weeknight dinner. The creamy, cheesy texture combined with the savory flavors of garlic powder and paprika creates a dish that’s both hearty and delicious. This casserole is sure to please any crowd, offering a comforting balance of flavors that everyone will love.
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 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cups shredded mild or medium cheddar cheese, divided
Instructions
- Thaw the broccoli: Microwave frozen broccoli for about 5 minutes, then drain well and cut large florets into smaller, bite-sized pieces.
- Mix the casserole base: In a large bowl, combine the warm cooked rice, chopped onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 1/2 cups of shredded cheese. Stir until well combined.
- Add the broccoli: Mix in the broccoli until evenly distributed.
- Transfer to a baking dish: Grease a baking dish and pour the mixture into it. Top with the remaining 1/2 cup of shredded cheese.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 30-40 minutes, or until bubbly and the cheese is melted and golden.
- Cool and serve: Let the casserole cool slightly before serving.
Notes
- For a cheesier casserole, feel free to add more cheese to the top or mix in extra cheese.
- You can make the casserole ahead of time by assembling it the day before and refrigerating until ready to bake.
- If you prefer a lighter dish, use low-fat cheese, milk, and soup.
