Broccoli cheese rice casserole
Broccoli cheese rice casserole packed with 5 flavors to satisfy your hunger and bring comfort to every meal Try this easy recipe now
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Cuisine: American
Ingredients
Scale
- 2 cups cooked white or brown rice (preferably cooled)
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup chopped onion (about 1 small onion)
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup crushed butter crackers or breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly greasing it with butter or nonstick spray.
- Steam or blanch the broccoli for about 3-4 minutes until slightly tender but still bright green. Drain and set aside to cool slightly.
- In a skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onions, sour cream, cream of mushroom soup, 1 1/2 cups shredded cheddar, garlic powder, salt, and pepper. Mix thoroughly.
- Transfer the mixture into the prepared casserole dish and spread out evenly.
- Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Optional: Add a crunchy topping by evenly spreading crushed butter crackers or breadcrumbs over the cheese layer.
- Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned on top.
- Let it rest at least 5 minutes before serving.