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- 2 cups of cooked white or brown rice - 2 cups of fresh broccoli florets - 1 cup of shredded sharp cheddar cheese - 1 cup of cream of mushroom soup - 1/2 cup of milk - 1/2 teaspoon of garlic powder - 1/2 teaspoon of onion powder - 1/4 teaspoon of freshly ground black pepper - 1/4 teaspoon of salt - 1/2 cup of breadcrumbs (for topping) - 2 tablespoons of extra virgin olive oil - Optional: 1/4 cup of grated Parmesan cheese To make your casserole great, measure your ingredients well. Use dry measuring cups for rice and breadcrumbs. For liquids, use a liquid measuring cup. This keeps your dish balanced. Too much or too little can change the taste. A kitchen scale is also helpful for precision. When choosing broccoli, look for bright green florets. They should be tight and firm. Avoid yellow or wilting broccoli, as this means it’s old. Fresh broccoli adds a nice crunch. It also helps your casserole taste bright and fresh. If possible, buy organic to ensure quality. First, set your oven to 350°F (175°C). This step is key for even cooking. A hot oven helps the casserole cook perfectly. In a large bowl, mix the cooked rice with the sharp cheddar cheese. Next, add the cream of mushroom soup and the milk. Stir well until the mixture is smooth. It should look creamy and inviting. Then, add the garlic powder, onion powder, black pepper, and salt. Make sure to mix everything evenly. The spices enhance the flavor of the rice mixture. Now, it’s time to prepare the broccoli. Boil some water in a pot. Add the fresh broccoli florets and let them cook for 2-3 minutes. You want them bright green and just tender. After that, drain the broccoli and rinse it with cold water. This stops the cooking. Fold the broccoli gently into the rice and cheese mixture. This adds color and crunch to your dish. Take a greased 9x13 inch baking dish. Spread the rice and broccoli mixture evenly across the bottom. This helps with even cooking. In a small bowl, mix the breadcrumbs with olive oil. If you like, add Parmesan cheese for extra flavor. Sprinkle this mix over the casserole for a nice, crispy top. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 25 minutes. This keeps the casserole moist. After 25 minutes, take off the foil. Bake for another 10-15 minutes until the top is golden brown. Let it cool for a few minutes before serving. This helps the flavors come together. For the full recipe, check the section above. To make your casserole truly shine, focus on the cheese. Use sharp cheddar for a bold flavor. Mix in some grated Parmesan for extra richness. The choice of rice matters too. I prefer brown rice for its nutty taste and added nutrition. Always ensure your broccoli is bright green. Fresh florets add texture and color. Soggy casseroles can ruin the experience. To prevent this, avoid overcooking the broccoli. Blanch it just until it’s bright green. Drain well and rinse with cold water. This stops the cooking process. When mixing, don’t add too much liquid. Stick to the recipe for milk and soup. Lastly, bake uncovered for the last part to create a crispy top. You can easily make the casserole healthier. Swap out the cream of mushroom soup for a homemade version. This gives you control over the ingredients. Use low-fat milk instead of regular milk for fewer calories. If you want extra fiber, try adding some cooked quinoa. You can also replace the white rice with cauliflower rice for a low-carb option. Check out the Full Recipe for more ideas! {{image_4}} You can easily add protein to your casserole. Chicken, shrimp, or tofu all work well. Start with cooked chicken, as it mixes nicely with the rice. For shrimp, use small, peeled, and deveined ones. Tofu is a great choice for a vegan option. Just cube it and sauté it lightly before adding. This extra step helps pack in flavor. Adjust the cooking time based on your chosen protein. Each option adds richness and makes the dish heartier. The cheese in your casserole can change its taste. Try using mozzarella for a milder flavor and gooey texture. Gouda brings a smoky taste, adding depth to your dish. If you're looking for a vegan option, use vegan cheese. It melts well and keeps the dish creamy. Each cheese variety will add a unique twist to the casserole. Feel free to mix and match for even more fun flavors. Do you like heat? Adding hot sauce or red pepper flakes can spice things up. A few dashes of hot sauce will give your casserole a nice kick. If you prefer flakes, sprinkle them on top before baking. Start with a small amount, then taste and adjust. Spice can elevate the flavors and make the dish exciting. Don't be afraid to experiment with different levels of heat to find your perfect blend. For the full recipe, check out the Cheesy Broccoli Rice Casserole details. To keep your cheesy broccoli rice casserole fresh, let it cool down first. Then, place it in an airtight container. You can store it in the fridge for up to three days. Make sure to cover it well so it does not dry out. If you want to enjoy it later, freezing is a great option. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until it's hot all the way through. You can also use the microwave for quicker reheating. Just make sure to cover it to avoid splatters. Heat in short bursts of 1-2 minutes, stirring in between. If you want to freeze your casserole, prepare it as normal but do not bake it. Once mixed, transfer it to a freezer-safe container. You can freeze it for up to three months. When you're ready to cook it, thaw it overnight in the fridge. Then, bake it in the oven as per the full recipe instructions. This way, you can enjoy a warm, cheesy meal anytime! Yes, you can make this casserole ahead. Prepare it, then cover and store it in the fridge. It’s best if you bake it the next day. This helps the flavors blend nicely. Just remember to let it sit out for about 30 minutes before baking. You can serve this casserole with many dishes. Try it with grilled chicken or fish for protein. A fresh salad also pairs well. You can even enjoy it with crusty bread for a complete meal. This casserole lasts about 3 to 5 days in the fridge. Make sure to store it in a sealed container. If you want it to last longer, you can freeze it. Yes, you can easily make this dish gluten-free. Use gluten-free breadcrumbs and check your cream of mushroom soup. Many brands offer gluten-free options. This way, everyone can enjoy it without worry. The best way to reheat this casserole is in the oven. Preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until it’s hot all the way through. You can also use the microwave, but the oven keeps the top crispy. For a full recipe, check out the details above! You now know how to make a tasty Cheesy Broccoli Rice Casserole. You have the list of ingredients, the steps to follow, and tips for perfecting it. Remember, you can mix in proteins or different cheeses for fun. Store leftovers safely and reheat them easily. This dish is simple and satisfying for any meal. Enjoy making it for your family and friends!

Cheesy Broccoli Rice Casserole

Discover the ultimate comfort food with this Cheesy Broccoli Rice Casserole recipe! Packed with creamy cheddar cheese, fresh broccoli, and hearty rice, this dish is perfect for family dinners or potlucks. Easy to make with simple ingredients, it’s a guaranteed crowd-pleaser. Ready in just 50 minutes, this casserole will warm your heart and satisfy your cravings. Click to explore the full recipe and bring this delicious dish to your table!
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Ingredients
  

2 cups of cooked white or brown rice

2 cups of fresh broccoli florets

1 cup of shredded sharp cheddar cheese

1 cup of cream of mushroom soup (store-bought or homemade)

1/2 cup of milk

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 teaspoon of freshly ground black pepper

1/4 teaspoon of salt

1/2 cup of breadcrumbs (for topping)

2 tablespoons of extra virgin olive oil

Optional: 1/4 cup of grated Parmesan cheese for an extra layer of flavor

Instructions
 

Begin by preheating your oven to 350°F (175°C), ensuring it's properly hot before baking.

    In a spacious mixing bowl, combine the cooked rice with the shredded cheddar cheese, cream of mushroom soup, and milk. Stir thoroughly until the mixture is smooth and well integrated.

      Season the mixture by adding the garlic powder, onion powder, black pepper, and salt. Mix well to ensure all spices are evenly distributed throughout the rice mixture.

        Prepare the broccoli by blanching the florets in boiling water for approximately 2-3 minutes, just until they turn bright green and are slightly tender to the bite. After blanching, drain the broccoli and quickly rinse it under cold water to halt the cooking process. Carefully fold the broccoli into the rice and cheese mixture until evenly combined.

          Transfer the well-mixed casserole filling into a greased 9x13 inch baking dish, spreading it out evenly across the bottom.

            In a separate small bowl, combine the breadcrumbs and olive oil (and Parmesan cheese, if using). Mix until the breadcrumbs are well coated with the oil, then sprinkle this mixture evenly over the top of the casserole.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to lock in moisture.

                After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the top is beautifully golden brown and crispy.

                  Once done, allow the casserole to cool for a few minutes before slicing and serving to enhance the flavors and texture.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole hot, garnished with a sprinkle of fresh chopped parsley or additional grated cheese on top for a pop of color and flair.