Broccoli Rice Casserole

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

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook rice according to package instructions and set aside.
3. 3 If using fresh broccoli, steam until tender; if frozen, microwave according to package directions.
4. 4 In a large bowl, mix cooked rice, broccoli, cream of mushroom soup, cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a small bowl, combine crushed cornflakes or breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the top of the casserole.
7. 7 Bake uncovered for 30 minutes or until bubbly and golden brown on top.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté the broccoli in a bit of olive oil with minced garlic before adding it to the casserole.
• This casserole can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking.
• Double check the broccoli is tender before baking to ensure the casserole cooks evenly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with garlic bread for extra comfort.

FAQ