Broccoli, Rice, and Cheddar Holiday Casserole

• 1 cup long-grain white rice
• 2 cups broccoli florets, fresh or frozen
• 2 cups shredded sharp cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons butter
• 1/2 cup crushed buttery crackers
• Salt to taste

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook rice according to package instructions; drain and set aside.
3. 3 If using fresh broccoli, steam until tender-crisp; if frozen, microwave until just thawed.
4. 4 In a large bowl, combine cooked rice, broccoli, cheddar cheese, soups, milk, black pepper, garlic powder, and onion powder. Mix until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Melt butter and toss with crushed crackers. Sprinkle evenly over the top of the casserole.
7. 7 Bake uncovered for 30-35 minutes, or until bubbly and the top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Oven

Variations

• Add cooked diced chicken or ham for extra protein.
• For a spicy kick, mix in some diced jalapeños.

Substitutions

• Substitute cheddar with Monterey Jack or Colby cheese.
• Use vegetable broth instead of milk for a dairy-free option.

Pairings

• Roasted turkey
• Garlic bread
• Green bean almondine

Nutrition

Tips

• For a richer flavor, use homemade soups instead of canned.
• Add a dash of nutmeg for an unexpected depth of flavor.

Storage

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

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

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with roasted turkey or ham.

FAQ