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- 2 cups uncooked rice (white or brown) - 4 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese - 1 cup cream of mushroom soup (or homemade) - 1 cup vegetable broth - 1/2 cup onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (optional for topping) - 2 tablespoons olive oil Each ingredient plays a big role in the dish. The rice serves as the base, soaking up flavors. Broccoli adds color and nutrition, while cheese gives that creamy, rich taste. Cream of mushroom soup binds it all together and adds depth. Onions and garlic bring a fragrant kick, making each bite enjoyable. The spices like garlic powder, onion powder, and paprika enhance the flavors, while salt and pepper balance everything out. If you choose to add breadcrumbs, they create a crunchy topping that contrasts well with the creamy texture. To add more flavor or adjust for diets, consider these suggestions: - Spices: Try adding nutmeg for warmth or cayenne for a kick. - Herbs: Fresh parsley or thyme can brighten the dish. - Protein: Add cooked chicken or tofu for extra heartiness. For dietary needs, here are some easy swaps: - Gluten-free: Use gluten-free breadcrumbs or skip them entirely. - Dairy-free: Substitute cheese with a plant-based cheese or nutritional yeast. - Soup alternatives: Use a homemade cream sauce or a different canned soup for variety. These options let you customize the casserole to fit your taste and needs while keeping it delicious. For the complete recipe, check out the Full Recipe. To start, you need to prep your broccoli and rice. Here are some tips to make it easy: - Broccoli: Wash the florets under cold water. Cut them into bite-sized pieces for even cooking. - Rice: Rinse the uncooked rice until the water is clear. This removes extra starch. For best flavor, cook the rice in vegetable broth instead of water. For cooking techniques, I recommend using a skillet to sauté the onions and garlic. This method brings out their flavors and adds a nice base to your dish. Cook them until they are soft and fragrant, about 3-4 minutes. Now, let's combine our ingredients step by step: 1. Preheat the oven to 350°F (175°C). 2. Cook the rice: Follow the package instructions, but use vegetable broth for more flavor. 3. Sauté onions and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic. Cook them for 3-4 minutes until soft. 4. Add broccoli: Toss in the broccoli florets. Cook for another 4-5 minutes. They should look bright green and slightly tender. 5. Mix everything: In a big bowl, combine the cooked rice, sautéed broccoli, cream of mushroom soup, half of the cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir well to coat all the ingredients evenly. 6. Transfer to baking dish: Pour the mixture into a greased 9x13-inch baking dish. 7. Top it off: Sprinkle the remaining cheddar cheese on top. If you like crunch, add breadcrumbs as well. 8. Bake the casserole: Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and slightly golden. 9. Cool and serve: Take it out of the oven and let it cool a bit. This makes it easier to cut and serve. This easy, cheesy broccoli and rice casserole is comfort food at its best! To make your casserole just right, adjust the cooking time as needed. If you like it creamier, bake it a bit less. For a crispier top, leave it in longer. This way, you can find your perfect balance of texture. Choosing rice is also key. I recommend using long-grain white rice for fluffiness. Brown rice works too, but it may take longer to cook. Always check the package for the right water ratio. Using vegetable broth instead of water adds nice flavor. Pair your casserole with simple side dishes. A fresh salad or garlic bread complements it well. For a heartier meal, add grilled chicken or a protein of your choice. For a lovely presentation, serve the casserole in squares. Garnish with fresh parsley or chives. This adds color and makes your dish pop. Enjoy it warm for the best experience! {{image_2}} You can easily change the flavor of your cheesy broccoli and rice casserole. Want to add some protein? Try cooked chicken or tofu. Just chop them into bite-sized pieces and mix them in. This adds heartiness and makes it a full meal. If you prefer vegetarian or vegan options, use plant-based cheese or omit cheese altogether. You can also swap cream of mushroom soup for a vegan version made with cashew cream or coconut milk. This keeps your dish creamy and rich. You have options for how your casserole turns out. For a creamy version, mix in more soup and less cheese. This gives it a smooth, rich taste. If you want a cheesy crisp version, add more cheese on top and sprinkle breadcrumbs. This creates a nice golden crust. You can also customize ingredients based on what's in season. In the spring, try asparagus or peas. In the fall, add butternut squash or sweet potatoes. These changes can keep your casserole fresh and exciting. For the full recipe, check out the recipe card above. To store your cheesy broccoli and rice casserole, let it cool first. After it cools, put it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it for up to three months. Just make sure to label it with the date. To reheat, you have a few options. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the casserole in a dish and cover it with foil. Heat for about 20 minutes. If using a microwave, heat in short bursts to avoid hot spots. Stir it between intervals for even heating. To keep the casserole moist, you can add a splash of broth before reheating. This helps prevent drying out and keeps it creamy. Enjoy your comforting casserole warm! You can use several things instead of cream of mushroom soup. One option is to make a homemade version. Just mix 1 cup of milk, 2 tablespoons of butter, and 2 tablespoons of flour. Add some spices like garlic and onion powder for extra flavor. You can also use other canned soups, like cream of chicken or cream of celery. These options can add a new twist to your casserole. Yes, you can prepare this casserole ahead of time. Just follow the recipe until you are ready to bake it. After mixing the ingredients, cover the dish with foil and store it in the fridge. It can stay fresh for up to two days. When you're ready to bake, just add a few extra minutes to the cooking time. Look for a few signs to tell when your casserole is done. The cheese should be bubbly and slightly golden on top. You can also insert a fork in the center. If it comes out hot and clean, your casserole is ready to serve. Let it cool for a few minutes before you dig in. Yes, frozen broccoli works well in this recipe. It is quick and easy. Just make sure to thaw and drain any excess water. You should not need to cook it before adding it to your mix. This saves time and still gives you that nice cheesy flavor in your casserole. You learned how to make a delicious Cheesy Broccoli and Rice Casserole. We covered key ingredients, cooking steps, and helpful tips. You can adjust the recipe to match your tastes and diet. Whether you use fresh or frozen broccoli, the choice is yours. Try different proteins or styles for variety. Store and reheat leftovers for later enjoyment. This dish is easy to make and great for sharing. Enjoy the cozy flavors and make it your own!

Cheesy Broccoli and Rice Casserole

Satisfy your cheesy cravings with this Broccoli & Rice Cheesy Delight! This delicious casserole blends tender broccoli, savory rice, and gooey cheese for a comforting meal that's perfect for any occasion. Packed with flavor and easy to prepare, it's a family favorite that will leave everyone asking for seconds. Click to explore the full recipe and make this delightful dish tonight!
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Ingredients
  

2 cups uncooked rice (white or brown)

4 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

1 cup cream of mushroom soup (or homemade)

1 cup vegetable broth

1/2 cup onions, finely chopped

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

2 tablespoons olive oil

Instructions
 

Preheat your oven to 350°F (175°C).

    Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using vegetable broth instead of water for extra flavor.

      In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-4 minutes until fragrant and translucent.

        Add the fresh broccoli florets to the skillet and cook for another 4-5 minutes, stirring occasionally until they are bright green and slightly tender.

          In a large mixing bowl, combine the cooked rice, sautéed broccoli, cream of mushroom soup, half of the cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly to ensure everything is well-coated.

            Transfer the mixture to a greased 9x13-inch baking dish.

              Sprinkle the remaining cheddar cheese evenly over the top. If desired, add breadcrumbs for an extra crunchy topping.

                Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

                  Take it out of the oven and let it cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole in square portions garnished with fresh parsley or chives for a pop of color. Enjoy warm!