Description
This Easy Broccoli Cheese Rice Casserole is a creamy and cheesy dish that’s perfect for family dinners or potlucks.
Ingredients
Scale
- 2 cups cooked white rice
- 3 cups broccoli florets
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped yellow onion
Instructions
- Preheat and Prepare Baking Dish: Start by preheating your oven to 350°F (175°C). Prepare your baking dish by greasing it with a little butter or cooking spray to prevent the casserole from sticking.
- Cook the Rice: If you haven’t already cooked your rice, do so according to the package instructions.
- Steam the Broccoli: While the rice is cooking, steam your broccoli florets until they are just tender.
- Sauté the Onion: In a skillet, melt the unsalted butter over medium heat. Add in the chopped yellow onion and sauté until they turn soft and translucent.
- Mix the Casserole Base: In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.
- Combine Ingredients: Stir in 1½ cups of shredded cheddar cheese, then fold in the cooked rice, steamed broccoli, and sautéed onion.
- Spread and Top: Transfer the mixture into your prepared baking dish, spreading it out evenly. Top with the remaining ½ cup of shredded cheddar cheese.
- Bake: Cover the casserole with aluminum foil and bake for 25 minutes. Remove the cover and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5-10 minutes before serving.
Notes
Make sure to sufficiently drain the broccoli after steaming to avoid a watery casserole.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 310 kcal
- Sodium: 450 mg
- Protein: 12 g