Casserole loves you ❤️ ...
Broccoli rice casserole
Broccoli and rice: the wholesome duo.
🥕 Ingredients
📋 Complete List
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- 1 large head of broccoli, cut into small florets and lightly steamed until just tender
- 2 cups cooked rice, preferably a day old for better texture in the casserole
- 1 cup cooked chicken, shredded or diced into bite-sized pieces (optional for non-vegetarian version)
- 1 small onion, finely chopped and sautéed until translucent
- 2 cloves garlic, minced for added flavor
- 1 can (10.5 oz) cream of mushroom soup, or homemade equivalent
- 1/2 cup milk, to loosen the mixture and add creaminess
- 1/2 cup sour cream, for tang and richness
- 1 1/2 cups shredded cheddar cheese, divided (1 cup for mixing, 1/2 cup for topping)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika, for a hint of warmth and color
- 1/2 cup panko breadcrumbs, mixed with 1 tablespoon melted butter for a crispy topping (optional)
📝 Instructions
Preheat your oven to 350F (175C) and lightly grease a 2-quart casserole dish with butter or cooking spray
In a large bowl, combine the steamed broccoli, cooked rice, and cooked chicken (if using) until well mixed
In a separate bowl, whisk together 2 cups of cream of mushroom soup, 1 cup of shredded cheddar cheese, and 1/2 cup of milk until smooth
Pour the soup and cheese mixture over the broccoli, rice, and chicken, gently folding everything together until the ingredients are evenly coated
Transfer the mixture to the prepared casserole dish, spreading it out into an even layer with a spatula or the back of a spoon
Sprinkle an additional 1/2 cup of shredded cheddar cheese over the top of the casserole for a cheesy crust
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through
💡 Chef's Tips
To save time, use frozen broccoli florets that have been thawed and drained of excess moisture
For a more flavorful casserole, consider adding sauted onions or garlic to the mix before baking
If you prefer a crunchy topping, mix 1/2 cup of breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese layer before baking
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble the casserole up to a day in advance and store it in the refrigerator before baking.
You can substitute with a homemade version using a roux, mushrooms, and stock, or use a different cream-based soup of your choice.
This casserole can be frozen before baking; thaw overnight in the refrigerator before cooking as directed.
Absolutely, this casserole is ideal for meal prep as it can be portioned out and refrigerated or frozen for later use.
Use gluten-free cream of mushroom soup and ensure that all other ingredients are gluten-free as well.
Feel free to incorporate additional vegetables such as diced bell peppers, peas, or carrots for variety and nutrition.
Yes, you can omit the cheese or replace it with a vegan cheese alternative to make the recipe dairy-free.