Broccoli Rice Casserole
This broccoli rice casserole is a delightful blend of tender broccoli, fluffy rice, and creamy cheese, baked to perfection. It’s not only easy to prepare but also a fantastic way to incorporate vegetables into your meal. Whether you’re serving it as a main dish or a side, this casserole promises to be a crowd-pleaser that combines comfort and nutrition.
Ingredients
– 2 cups cooked rice
– 2 cups chopped broccoli
– 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 makes 6 servings. Preparation time is 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 320 calories, 14g of protein, 20g of carbohydrates, 22g of fat, and 3g of fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice and chopped broccoli.
- Add cream of mushroom soup and milk to the mixture.
- Sprinkle in garlic powder, onion powder, salt, and pepper.
- Stir in shredded cheddar cheese until well combined.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, mix breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, until golden brown.
- Remove from oven and let it cool for a few minutes before serving.
Alternative Ingredients
You can substitute cooked quinoa for rice for a gluten-free option, or use a different cheese like mozzarella or gouda for varied flavor. Additionally, fresh vegetables like bell peppers or spinach can be added for extra nutrients.
Serving and Pairings
This casserole pairs wonderfully with a fresh green salad, grilled chicken, or a side of garlic bread. It’s also delicious as a standalone dish for a light dinner.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F until heated through. This casserole can also be frozen for up to 3 months; just thaw before reheating.
Cooking Mistakes
- Overcooking the broccoli can make it mushy.
- Not greasing the baking dish may cause sticking.
- Using uncooked rice instead of pre-cooked can lead to an undercooked dish.
- Forgetting to mix the ingredients thoroughly may result in uneven flavors.
- Not allowing the casserole to rest before serving may affect the texture.
Helpful Tips
- For a creamier texture, add more cheese or cream.
- Use fresh broccoli for the best flavor.
- Experiment with spices to customize the taste.
- Try adding cooked chicken for a heartier meal.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator. Just bake it before serving.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup, or make a homemade white sauce as an alternative.
Is this recipe gluten-free?
The recipe as is is not gluten-free, but you can substitute gluten-free breadcrumbs and rice to make it suitable.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like carrots, cauliflower, or peas to enhance the dish.
How do I know when the casserole is done?
The casserole is done when the top is golden brown and the mixture is bubbly around the edges.
Conclusion
Broccoli rice casserole is a versatile, comforting dish that’s perfect for any occasion. With its creamy texture and cheesy goodness, it’s a meal that not only satisfies but also nourishes. Try this recipe today and enjoy the delightful flavors and aromas it brings to your table.
Broccoli Rice Casserole
Ingredients
- 2 cups cooked rice
- 2 cups chopped broccoli
- 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 mixing bowl, combine cooked rice and chopped broccoli.
- Add cream of mushroom soup and milk to the mixture.
- Sprinkle in garlic powder, onion powder, salt, and pepper.
- Stir in shredded cheddar cheese until well combined.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, mix breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, until golden brown.
- Remove from oven and let it cool for a few minutes before serving.
