Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter to prevent sticking.
Step 2: Prepare the Rice and Broccoli
- Cook the Rice: If you haven’t done so already, cook the rice according to package instructions. Let it cool slightly.
- Blanch the Broccoli: Steam or blanch the broccoli until tender (about 2–3 minutes). Drain and set aside.
Step 3: Mix the Casserole Ingredients
- In a large mixing bowl, combine the cream of mushroom soup, milk, sour cream, garlic powder, salt, pepper, and half of the shredded cheddar cheese. Stir until smooth.
- Add the cooked rice, broccoli, and chopped onion to the bowl. Gently fold everything together until well combined.
Step 4: Assemble the Casserole
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining shredded cheddar cheese on top for a deliciously cheesy crust.
Step 5: Bake
- Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Serve
- Remove from the oven and let it cool for a few minutes before serving. Enjoy as a main or side dish!
Tips and Variations
- Add Protein: Add shredded rotisserie chicken, cooked ground beef, or even leftover turkey for a heartier meal.
- Make it Veggie-Loaded: Mix in sautéed mushrooms, bell peppers, or zucchini for extra flavor and nutrition.
- Use Fresh Cheese: Freshly shredded cheese melts better and gives a creamier texture than pre-shredded cheese.
- Experiment with Flavors: Try adding Italian seasoning, paprika, or a dash of hot sauce for a flavor boost.
Serving Suggestions
This casserole pairs wonderfully with a light salad or roasted vegetables for a balanced meal. It’s also great with bread rolls or garlic toast to soak up any extra creamy sauce.
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