Description
This White Cheddar Broccoli Rice Casserole is a comforting and easy-to-make dish combining tender cooked rice, fresh broccoli florets, and creamy white cheddar cheese. Mixed with savory cream of mushroom soup and subtle spices, it’s baked to perfection for a cheesy, flavorful side or main dish that can be ready in under 45 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 cup white cheddar cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your casserole evenly.
- Combine main ingredients: In a large bowl, mix together the cooked rice, broccoli florets, and shredded white cheddar cheese until well incorporated.
- Add cream soup and seasonings: Stir in the cream of mushroom soup, milk, garlic powder, onion powder, and season with salt and pepper to taste. Mix thoroughly until all ingredients are well combined.
- Transfer to baking dish: Grease a baking dish lightly to prevent sticking and pour the mixture into it, spreading evenly.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- Use fresh or frozen broccoli florets but make sure they are thawed if using frozen to avoid excess water in the casserole.
- For a richer flavor, substitute the milk for half-and-half or cream.
- Adding a sprinkle of breadcrumbs on top before baking can add a nice crunchy topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you want to add protein, cooked chicken or turkey pieces can be mixed into the casserole before baking.
