Broccoli Cheddar Stuffed Baked Rice Casserole

• 2 cups uncooked white rice
• 4 cups broccoli florets, chopped
• 2 cups shredded sharp cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1/2 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions; set aside.
3. 3 In a large bowl, mix cooked rice, broccoli, cheddar cheese, soup, milk, melted butter, garlic powder, onion powder, salt, and black pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine breadcrumbs and Parmesan cheese; sprinkle over the top of the casserole.
6. 6 Bake for 45 minutes or until bubbly and golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Baking sheet (optional)

Variations

• Add cooked chicken or bacon for a heartier version.
• Use cauliflower in place of broccoli for a low-carb twist.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute milk with almond milk for a dairy-free version.

Pairings

• Steamed asparagus
• Creamy tomato soup

Nutrition

Tips

• For extra richness, add a splash of cream to the soup mixture.
• Customize with your favorite veggies like diced bell peppers or mushrooms.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with garlic bread for a hearty dinner.

FAQ