Cheesy Broccoli Rice Casserole

$- 2 cups cooked brown rice - 2 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese (plus an additional 1/4 cup for topping) - 1 cup cream of mushroom soup (store-bought or homemade) - 1 cup whole milk - 1/2 cup finely diced onion - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1/2 cup panko breadcrumbs - 2 tablespoons extra virgin olive oil (plus more for greasing) - Fresh parsley, finely chopped (for garnish) You can add some fun flavors to your casserole. Consider adding: - Cooked bacon or ham for a meaty touch. - Sliced mushrooms for a deeper taste. - Red bell pepper for a pop of color and sweetness. - Hot sauce if you like a bit of spice. If you have dietary needs, worry not! Here are some swaps: - Use quinoa or cauliflower rice instead of brown rice for a lighter feel. - Swap cream of mushroom soup with a dairy-free version for a vegan option. - Choose almond milk or oat milk in place of whole milk to cut dairy. - For a gluten-free dish, use gluten-free breadcrumbs instead of panko. These options let you customize your casserole to fit your taste and diet while keeping it tasty! First, preheat your oven to 350°F (175°C). Take a 9x13 inch casserole dish and grease it lightly with olive oil. This step helps the casserole not stick. In a large saucepan, warm 2 tablespoons of olive oil over medium heat. Add 1/2 cup of finely diced onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is soft and clear. Then, toss in 2 cups of fresh broccoli florets. Keep cooking for another 2-3 minutes. The broccoli should be tender but still bright green. Once done, take the pan off the heat. In a big mixing bowl, combine 2 cups of cooked brown rice, the onion and broccoli mix, 1 cup of cream of mushroom soup, and 1 cup of whole milk. Add 1 teaspoon each of garlic powder and onion powder. Season with salt and pepper. Mix everything well until it’s smooth. Next, fold in 3/4 cup of shredded sharp cheddar cheese. Make sure it’s evenly mixed in. Now, transfer the rice and veggie mixture into the greased casserole dish. Spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top. For a crispy finish, mix 1/2 cup of panko breadcrumbs with a little olive oil in a small bowl. Sprinkle this over the cheese layer. Bake the casserole uncovered for 25-30 minutes. Look for a golden brown top and bubbling cheese. After baking, let it cool for 5 minutes before serving. For a fresh touch, add some chopped parsley on top. To get the best rice for your casserole, use brown rice. It has great flavor and texture. Cook it just right before you mix it in. Follow these steps for perfect rice: - Rinse the rice in cold water until the water runs clear. - Use a 2:1 water-to-rice ratio. - Bring water to a boil, add rice, and cover. - Reduce heat and simmer for 45 minutes. - Remove from heat and let it sit covered for 10 minutes. This method keeps your rice fluffy and not mushy. Melted cheese makes your casserole creamy. For the best melt, use sharp cheddar. Here’s how to get it just right: - Grate the cheese yourself; pre-shredded cheese has additives. - Mix the cheese into the warm rice and veggie mix. - Save a bit of cheese for the top. - Bake until bubbly and golden to get that perfect melt. This will make every bite cheesy and delicious. A crispy topping adds a great crunch. Here’s how to achieve that: - Use panko breadcrumbs instead of regular breadcrumbs. - Mix breadcrumbs with a splash of olive oil for extra crunch. - Sprinkle the mixture evenly over the cheese layer. - Bake uncovered to allow the heat to crisp it up. This will give your casserole a tasty finish that everyone will love. {{image_4}} If you want a vegetarian twist, you can keep this dish simple. Just skip any meat and focus on the veggies. You can add more green veggies like peas or spinach for extra color and taste. You can also use different cheeses. Consider using mozzarella for a milder flavor or a spicy pepper jack for a kick. These changes make the casserole still delicious and filling. To make this meal heartier, you can add chicken or turkey. Cooked, shredded chicken works best. Stir in about 1 to 2 cups of chicken after mixing the rice and veggies. For turkey, use the same amount. This adds protein and keeps the dish tasty. You can even season the meat with spices to match your taste. For a gluten-free version, swap the panko breadcrumbs with crushed gluten-free crackers. You can also use brown rice that is labeled gluten-free. Make sure the cream of mushroom soup is gluten-free too. These small changes ensure everyone can enjoy this dish. You still get that creamy, cheesy goodness without the gluten. To store leftover casserole, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. Make sure to cover it well to keep it fresh. If you want to enjoy it later, consider freezing it. When you reheat the casserole, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also use the microwave, but it may not be as crispy. To freeze the casserole, first let it cool completely. Cut it into portions for easy use later. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. Cover it tightly with foil and place it in the fridge. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. This makes meal prep easier and saves time on busy days. You can serve many sides with Cheesy Broccoli Rice Casserole. Here are a few ideas: - Grilled chicken or fish - A fresh green salad - Steamed vegetables - Garlic bread These options balance the rich, creamy casserole and make a complete meal. Yes, you can create a dairy-free version of this casserole. Use dairy-free cheese and a plant-based milk, like almond or oat milk. For the cream of mushroom soup, try a dairy-free version or make your own with coconut milk. This way, you can enjoy the same flavors without dairy. You can store leftovers in the fridge for about 3 to 4 days. Make sure to cover the casserole tightly to keep it fresh. If you want to keep it longer, consider freezing it. Just wrap it well and store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat it in the oven. This blog post covers everything you need to make a great Cheesy Broccoli Rice Casserole. We looked at key ingredients, step-by-step instructions, and important tips for cooking it just right. You learned about adding flavors and making this dish to fit your needs. Remember, there are so many ways to enjoy this recipe! You can adjust it for different diets or serve it with tasty sides. With these guidelines, you can create a delicious meal that everyone will love. Enjoy your cooking!$

Cheesy Broccoli Rice Casserole

Indulge in the comfort of a Creamy Cheesy Broccoli Rice Casserole that’s sure to become a family favorite! This easy recipe combines tender broccoli, rich cheddar cheese, and savory brown rice into a delightful dish perfect for any occasion. With simple ingredients and straightforward steps, you can whip up this delicious casserole in no time. Click through to explore the full recipe and enjoy a cheesy meal everyone will love!

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Ingredients

2 cups cooked brown rice

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese (plus an additional 1/4 cup for topping)

1 cup cream of mushroom soup (store-bought or homemade)

1 cup whole milk

1/2 cup finely diced onion

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1/2 cup panko breadcrumbs

2 tablespoons extra virgin olive oil (plus more for greasing)

Fresh parsley, finely chopped (for garnish)

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a 9x13 inch casserole dish by greasing it lightly with olive oil.

In a large saucepan, warm the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes or until the onion is soft and becomes translucent.

Next, incorporate the broccoli florets into the pan. Continue to sauté for an additional 2-3 minutes, allowing them to become tender yet still vibrant. Once done, remove the mixture from heat.

In a large mixing bowl, combine the cooked brown rice, the sautéed onion and broccoli mixture, cream of mushroom soup, milk, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix thoroughly until all ingredients are well-blended.

Gently fold in 3/4 cup of the shredded sharp cheddar cheese until it's evenly distributed throughout the rice and vegetable mixture.

Carefully transfer the rice and broccoli mixture into the greased casserole dish, spreading it out evenly with a spatula.

Sprinkle the remaining 1/4 cup of shredded cheddar cheese generously on top of the casserole for that perfect cheesy finish.

In a separate small bowl, mix the panko breadcrumbs with a drizzle of olive oil to create a crisp topping. Sprinkle this mixture evenly over the cheese layer, ensuring a nice crunch when baked.

Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling delightfully.

Once baked, take the casserole out of the oven and let it cool for about 5 minutes. Just before serving, sprinkle with freshly chopped parsley for a touch of color and freshness.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

Presentation Tips: Serve the casserole directly from the dish, spooning out portions onto plates and garnishing each serving with a sprinkle of extra parsley. Enjoy your creamy, cheesy delight!