Craving a comforting dish that’s as nutritious as it is delicious? This broccoli rice casserole combines tender broccoli, fluffy rice, and a creamy cheese sauce, creating a mouthwatering meal that will please both kids and adults alike. It’s simple to prepare and makes for a fantastic side dish or main course. Let’s dive into this delightful recipe that will become a family favorite!
Ingredients
– 2 cups cooked rice
– 2 cups broccoli florets (fresh or frozen)
– 1 cup shredded cheddar cheese
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs
– 2 tablespoons butter, melted
Servings and Cooking Time
This recipe serves 6. Preparation time is about 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 250 calories, 10g protein, 15g carbohydrates, and 18g fat. This information is based on one serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked rice, broccoli, and shredded cheddar cheese.
3. In another bowl, mix the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
4. Pour the soup mixture into the rice and broccoli mixture, stirring to combine.
5. Transfer the mixture into a greased baking dish.
6. In a small bowl, mix the breadcrumbs with melted butter.
7. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake for 30 minutes or until bubbly and golden on top.
9. Let it cool for a few minutes before serving.
10. Garnish with fresh herbs if desired.
Alternative Ingredients
You can substitute the cream of mushroom soup with a homemade white sauce or a different cream soup, such as chicken or celery. For a lighter option, use low-fat cheese and milk.
Serving and Pairings
This broccoli rice casserole pairs well with grilled chicken, roasted fish, or a fresh garden salad. It’s also a delightful side dish for holiday meals or potlucks.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. For reheating, simply warm it in the oven at 350°F until heated through, or microwave individual portions. This dish can also be frozen for up to a month.
Cooking Mistakes
– Don’t overcook the broccoli; it should be tender but still vibrant.
– Avoid using too much liquid; it can make the casserole soggy.
– Make sure to mix well to distribute ingredients evenly.
– Watch the breadcrumbs to prevent burning.
– Allow the casserole to rest before serving for better texture.
Helpful Tips
– Feel free to add cooked chicken or ham for extra protein.
– Experiment with different cheese varieties for unique flavors.
– Add spices like paprika or cayenne for a kick.
– Top with fresh herbs like parsley or thyme for added freshness.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but adjust the cooking time as it takes longer to cook than white rice.
Is this casserole gluten-free?
Yes, if you use gluten-free breadcrumbs and cream soup, this dish can be made gluten-free.
Can I prepare this casserole in advance?
Absolutely! You can assemble it a day ahead, cover it, and refrigerate until ready to bake.
What can I serve with this casserole?
It pairs beautifully with proteins like chicken or fish, and a simple salad enhances the meal.
Can I add other vegetables?
Yes! Feel free to incorporate other vegetables like carrots, peas, or bell peppers for added nutrition.
How do I make it dairy-free?
Use dairy-free cheese and a plant-based cream soup to make this casserole dairy-free.
Conclusion
Broccoli rice casserole is a comforting and versatile dish that brings together wholesome ingredients for a satisfying meal. Whether enjoyed as a main course or a side dish, it’s sure to be a hit at your table. Try it today and savor the delicious flavors!
Broccoli Rice Casserole
Ingredients
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, broccoli, and shredded cheddar cheese.
- In another bowl, mix the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
- Pour the soup mixture into the rice and broccoli mixture, stirring to combine.
- Transfer the mixture into a greased baking dish.
- In a small bowl, mix the breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 30 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired.
