Pantry Saver Cheesy Broccoli Rice Casserole

• 1 cup uncooked white rice
• 2 cups broccoli florets, frozen
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions.
3. 3 In a saucepan, melt butter over medium heat and sauté onion until translucent.
4. 4 Stir in cream of mushroom soup, milk, garlic powder, salt, and pepper.
5. 5 Combine cooked rice, frozen broccoli, and 1 cup of cheese in a large bowl.
6. 6 Pour the soup mixture over the rice and broccoli, stirring to combine.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle remaining cheese and breadcrumbs over the top.
9. 9 Bake for 30-35 minutes, until bubbly and top is golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• mixing bowl
• spatula

Variations

• Add cooked diced ham for a ham and broccoli rice casserole.
• Use cauliflower rice for a low-carb version.

Substitutions

• Substitute cream of mushroom soup with cream of chicken soup.
• Use gluten-free breadcrumbs for a gluten-free option.

Pairings

• Pairs nicely with a crisp Chardonnay.
• A fresh garden salad complements this dish beautifully.

Nutrition

Tips

• For extra flavor, sauté the garlic with the onion.
• Use any cheese blend you love for a custom flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.
• Serve with a side of roasted chicken for a heartier meal.

FAQ