Tips To Make Broccoli And Rice Casserole Simple

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ThisBroccoli and Rice Casserole is a warm, cheesy, and satisfying dish that’s perfect for a weeknight meal. It’s a classic comfort food that’s easy to make and always a crowd-pleaser.

This recipe is great for using up leftover cooked rice, or you can easily cook a pot specifically for the casserole. It’s also a fantastic way to sneak some extra vegetables into your diet, especially for picky eaters who might not be broccoli fans on its own.

Lunch Lady Broccoli Cheese & Rice Casserole
Lunch Lady Broccoli Cheese & Rice Casserole

Here’s what you’ll need to whip up this delicious casserole:

Ingredients:

4 cups cooked rice (white or brown rice work well)

  • 1 (10 oz) package frozen chopped broccoli, thawed and drained
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 cup melted butter
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs (optional)

  • Instructions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

    2. In a large bowl, combine the cooked rice, thawed and drained broccoli, cream of chicken soup, cream of mushroom soup, and 1/2 cup of the shredded cheddar cheese. Season with thyme, garlic powder, and black pepper. Mix well to combine.

    3. In a separate bowl, combine the melted butter and chopped onion. Sauté the onion in a pan over medium heat until softened, about 5 minutes.

    4. Add the cooked onions and breadcrumbs (if using) to the rice mixture and stir to combine.

    5. Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese.

    6. Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.

    7. Let the casserole cool for a few minutes before serving. Enjoy!

    Nutrition Facts:

    (Please note that nutrition facts can vary depending on the specific ingredients you use. This is an approximate estimate for one serving.)

    Calories: 400

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 600mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 20g

  • Conclusion:

    This Broccoli and Rice Casserole is a delicious and easy way to get a complete and comforting meal on the table. It’s perfect for feeding a family or a crowd, and it’s sure to become a new favorite in your recipe box.

    Frequently Asked Questions (FAQs):

    1. Can I use fresh broccoli instead of frozen?

    Absolutely! Simply chop 2-3 cups of fresh broccoli florets and steam or blanch them for a few minutes before adding them to the recipe.

    2. What can I substitute for the cream of chicken soup?

    You can use cream of mushroom soup as the only condensed soup option. Alternatively, for a lighter version, you could use a lower-fat cream of chicken soup or even a cream of vegetable soup.

    3. Can I make this casserole vegetarian?

    Yes! Simply swap the chicken soup for vegetable soup, and use a vegetarian broth to cook the rice instead of water or chicken broth.

    4. How can I reheat leftovers?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through.

    5. What can I serve with this casserole?