Ingredients
- Broccoli Florets: Fresh or frozen, these provide the vegetable element and a lovely green color. About 6 cups chopped.
- Cooked Rice: Long-grain white rice, brown rice, or even leftover rice works perfectly as the base. Approximately 3 cups cooked.
- Cheddar Cheese: Sharp cheddar gives the best flavor, but mild or a blend can also be used for the cheesy goodness. About 2 cups shredded.
- Cream of Mushroom Soup: Provides creaminess and flavor to the sauce base. One 10.75-ounce can.
- Milk: Adds moisture and thins out the soup for a perfect sauce consistency. About ½ cup.
- Butter: Used for sautéing and adding richness to the casserole. About 2 tablespoons.
- Onion: Adds savory depth of flavor to the casserole base. About ½ cup finely chopped.
- Garlic: Enhances the flavor profile with its pungent aroma. About 2 cloves minced.
- Salt: Essential for seasoning and bringing out the flavors of all ingredients. To taste.
- Black Pepper: Adds a touch of spice and balances the richness. To taste.
- Paprika: Optional, but adds a subtle smoky flavor and color. About ¼ teaspoon.
- Breadcrumbs (Optional): Panko or regular breadcrumbs for a crispy topping. About ½ cup (if using).
- Parmesan Cheese (Optional): Grated Parmesan cheese for extra cheesy flavor on top. About ¼ cup (if using).
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This prevents the casserole from sticking and makes for easy cleanup.
- Cook Rice: Prepare the rice according to package directions. You can use a rice cooker, stovetop method, or even microwaveable rice pouches for convenience. Set aside once cooked. If using leftover rice, ensure it’s heated through or at room temperature.
- Steam or Blanch Broccoli: If using fresh broccoli, cut it into bite-sized florets. Steam or blanch the broccoli until it’s tender-crisp, about 5-7 minutes. Steaming preserves more nutrients, but blanching in boiling water works quickly. If using frozen broccoli, you can steam it directly from frozen or thaw it slightly and drain excess water. Don’t overcook the broccoli; it should still have a slight bite.
- Sauté Onion and Garlic: Melt butter in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing these aromatics enhances the overall flavor of the casserole.
- Prepare Cheese Sauce Base: In a large bowl, combine the cream of mushroom soup and milk. Whisk until smooth. This creates the creamy base for your casserole sauce.
- Combine Ingredients: Add the cooked rice, steamed broccoli, sautéed onion and garlic mixture, and shredded cheddar cheese to the bowl with the soup mixture. Season with salt, pepper, and paprika (if using). Mix everything together gently until well combined, ensuring the cheese is evenly distributed.
- Transfer to Baking Dish: Pour the broccoli and rice mixture into the prepared baking dish and spread it evenly.
- Add Topping (Optional): If desired, sprinkle breadcrumbs and grated Parmesan cheese evenly over the top of the casserole. This creates a lovely golden and crispy crust. You can also just add extra shredded cheddar on top if you prefer a cheesier crust without breadcrumbs.
- Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly, and the topping (if used) is golden brown. The cheese should be melted and gooey.
- Let Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 20 grams