Broccoli Rice Casserole
A comforting and cheesy dish packed with nutritious broccoli, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked rice I usually use leftover rice, which adds convenience and flavor.
- 2 cups broccoli florets Fresh broccoli makes a big difference, but frozen works too. Just make sure to thaw it well!
- 1 cup shredded cheddar cheese Cheese is the heart of this casserole, adding that irresistible creaminess.
- 1 cup cream of mushroom soup This adds a lovely depth of flavor.
- 1/2 cup milk This helps the casserole stay moist and creamy.
- 1/2 cup onion, chopped Whether you prefer yellow or white, onion adds a beautiful aroma.
- 1/2 cup breadcrumbs For that tasty crispy topping! You can also use crushed crackers if you have them on hand.
- 1 tablespoon olive oil Adds richness to the breadcrumbs and keeps the top from getting too dry.
- to taste Salt and pepper Simple seasonings that brighten the flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). This is essential for cooking everything evenly.
- If you haven’t cooked your rice yet, begin cooking it now.
- Chop the broccoli into bite-sized florets. If using frozen broccoli, ensure it is thawed and drained well.
- In a skillet, heat olive oil and sauté chopped onions until soft and translucent.
- In a large bowl, combine cooked rice, broccoli, sautéed onions, cheddar cheese, cream of mushroom soup, milk, salt, and pepper. Mix well.
- Grease a 9x13 inch baking dish and spread the mixture evenly.
- In a small bowl, mix breadcrumbs with olive oil until well coated. Sprinkle over the casserole.
- Bake for about 25-30 minutes until the top is golden brown and bubbly.
- Let the casserole sit for about 10 minutes before serving to help everything settle.
- Serve and enjoy!
Notes
If you want an extra crispy top, pop it under the broiler for a minute or two. Using a mix of cheeses can elevate the flavor. You can add garlic powder or crushed red pepper flakes for an extra kick.