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- 1 cup uncooked long-grain white rice - 2 cups broccoli florets - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded cheddar cheese - 1 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - Seasonings: garlic powder, onion powder, salt, pepper - 1 tablespoon olive oil - 1/2 cup breadcrumbs (optional) Choosing fresh vs. frozen broccoli: I often use fresh broccoli for its bright color and crunch. Fresh broccoli cooks quickly and adds great flavor. If you use frozen, make sure to thaw it well. This helps avoid extra moisture in your dish. How to properly measure rice: To measure rice, use a dry measuring cup. Avoid packing the rice down. This ensures you get the right amount for your casserole. Selecting the right cheese: I love sharp cheddar cheese for its bold flavor. It melts well and gives the dish a rich taste. You can also mix in other cheeses like Monterey Jack for a twist. For the Full Recipe, you can explore more steps to make this delicious casserole. - Preheat the oven to 350°F (175°C). - In a large pot, boil 2 cups of water. - Add 1 cup of uncooked rice to the boiling water. - Cook the rice for 18-20 minutes. Check if the water is absorbed. - Heat 1 tablespoon of olive oil in a skillet. - Sauté 1 small chopped onion for about 5 minutes. - Add 2 cloves of minced garlic and cook for 1 more minute. - If using fresh broccoli, blanch 2 cups of florets for 2 minutes. - If using frozen, thaw and drain it. - In a bowl, mix the cooked rice, sautéed onions, garlic, broccoli, cream of mushroom soup, 1 cup of milk, and 1 cup of cheese. - Season with garlic powder, onion powder, salt, and pepper. - Transfer the mixture into a greased 9x13-inch baking dish. - Sprinkle 1/2 cup of breadcrumbs and extra cheese on top. - Bake for 25-30 minutes until golden and bubbly. For the full recipe, check the detailed instructions above. Enjoy your delicious Cheesy Broccoli Rice Casserole! To boost the taste of your cheesy broccoli rice casserole, try adding spices and herbs. A pinch of paprika or a dash of cayenne can add warmth. Fresh herbs like thyme or parsley brighten the dish, too. For a creamier texture, use cream cheese or sour cream in your mixture. These will make each bite richer and more satisfying. Ovens can vary, so keep an eye on your casserole. If your oven runs hot, check it a bit early. If you use brown rice instead of white, you may need to cook it longer. Just remember to adjust the water amount too, as brown rice absorbs more liquid. This casserole pairs well with a simple salad or roasted vegetables. The crunch of the salad balances the creaminess of the casserole. For a nice touch, you can add a sprinkle of fresh herbs on top before serving. It adds color and makes the dish pop. Enjoy your meal with friends and family! {{image_4}} You can swap cheeses to match your taste. Try mozzarella for a mild flavor. Pepper jack gives a spicy kick. Feta adds a tangy twist. Each cheese will change the taste and texture. You can also substitute veggies. Cauliflower works great if you want a low-carb option. Carrots or bell peppers add color and crunch. Peas bring sweetness. Feel free to mix and match based on what you have. To make it gluten-free, use gluten-free breadcrumbs. Check that your cream of mushroom soup is gluten-free too. For a dairy-free version, try almond milk and dairy-free cheese. Coconut cream can add a rich texture. If you want it vegetarian, skip the meat options. This dish is already packed with veggies. You can also add beans for protein. They blend well with the rice and cheese. Leftover casserole can be a fun meal. You can turn it into a soup. Just add broth and heat it up. Top it with fresh herbs for flavor. Another idea is to make stuffed peppers. Fill halved bell peppers with the leftover casserole. Bake until the peppers are tender. This makes a great lunch or snack. For storage, keep the casserole in an airtight container. It lasts about three to four days in the fridge. Reheat in the oven or microwave until warm. To keep your Cheesy Broccoli Rice Casserole fresh, store leftovers right. First, let it cool to room temperature. Then, put the casserole in an airtight container. This helps prevent moisture loss and keeps flavors intact. The best containers for storage are glass or plastic with tight lids. These containers help avoid spills and make stacking easy. If you have a lot of leftovers, divide them into smaller portions. This way, you can heat just what you need. You can freeze the casserole before or after baking. If you freeze it before baking, assemble everything in your dish. Cover it tightly with plastic wrap and then foil. This helps keep it fresh for up to three months. If you freeze it after baking, let it cool completely first. Then, wrap it well in plastic and foil. When you're ready to eat, thaw the casserole in the fridge overnight. To reheat, bake it at 350°F (175°C) for about 30 to 40 minutes. Make sure it’s hot all the way through before serving. Enjoy your delicious meal without worry! You can use cream of chicken soup as a swap. If you prefer a vegan option, try a homemade cream of celery soup. Another good choice is a simple mix of milk, flour, and spices to create a creamy base. This keeps the dish flavorful and rich. Yes, you can make this casserole in advance. Just prepare it up to the baking step, cover it, and store it in the fridge. When you're ready to eat, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This casserole lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container for best results. If you want to keep it longer, consider freezing it. Absolutely! You can add cooked chicken, turkey, or even ham for extra flavor. If you want a vegetarian option, consider adding chickpeas or cooked lentils. These options boost nutrition and make the dish heartier. Yes, you can use brown rice, but it needs more cooking time. Brown rice takes about 40-50 minutes to cook, so adjust your water and time accordingly. This adds a nutty flavor and more fiber. The casserole is done when it is hot and bubbly. The cheese should be melted and slightly golden on top. A fork inserted in the center should come out warm. Always check the edges; they should be firm but not dry. Cheesy Broccoli Rice Casserole is a warm hug in a dish. It blends creamy cheese with tender broccoli and fluffy rice. This meal is not just tasty; it’s easy to make and perfect for any table. To start, gather your ingredients. You will need: - 1 cup uncooked long-grain white rice - 2 cups broccoli florets (fresh or frozen) - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded cheddar cheese (plus more for topping) - 1 cup milk (whole or low-fat) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil - 1/2 cup breadcrumbs (optional) The first step is to preheat your oven to 350°F (175°C). This ensures your casserole bakes evenly. Next, boil water in a saucepan for the rice. Once boiling, add the rice and let it simmer. While the rice cooks, heat olive oil in a skillet. Sauté the onion until it turns soft and clear. Then, add garlic and let it cook for a minute. This mix gives your casserole a lovely flavor. If you use fresh broccoli, blanch it briefly in boiling water. This keeps it bright and crisp. For frozen broccoli, just thaw and drain it. In a large bowl, combine the cooked rice, sautéed onion and garlic, broccoli, cream of mushroom soup, milk, and cheese. Season with garlic powder, onion powder, salt, and pepper. Mix until creamy. Transfer this mixture to a greased baking dish. If you want a crunchy top, sprinkle breadcrumbs and extra cheese on top. Bake it for 25-30 minutes. Look for golden cheese and bubbling edges. When it's ready, let it cool for a few minutes before serving. Serve this dish hot, straight from the oven. You can even add fresh herbs for a pop of color. Enjoy your delicious Cheesy Broccoli Rice Casserole! For a complete cooking guide, check out the Full Recipe. In this article, we explored making a Cheesy Broccoli Rice Casserole. You learned about the key ingredients, like rice, broccoli, and cheese. I shared tips to prep fresh ingredients and cook rice just right. We covered steps for blending flavors and baking the dish to perfection. Don't forget the variations you can try and how to store leftovers. This dish is easy, tasty, and fun to customize. Enjoy creating your version and sharing it with others!

Cheesy Broccoli Rice Casserole

Savor the comfort of our Cheesy Broccoli Rice Casserole! This creamy, cheesy dish combines tender rice, fresh or frozen broccoli, and savory ingredients for a fulfilling meal your family will love. Perfect for any occasion, this easy recipe is sure to please. Get all the details and discover the step-by-step instructions to create this delicious casserole! Click through now and bring this tasty dish to your dining table!
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Ingredients
  

1 cup uncooked long-grain white rice

2 cups broccoli florets (you can use either fresh or frozen)

1 can (10.5 oz) cream of mushroom soup (store-bought or homemade)

1 cup shredded cheddar cheese (plus additional for topping)

1 cup milk (whole or low-fat)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

1/2 cup breadcrumbs (optional, for added crunch on top)

Instructions
 

Begin by preheating your oven to 350°F (175°C) to prepare for baking.

    In a large saucepan, bring 2 cups of water to a vigorous boil. Once boiling, stir in the uncooked rice. Lower the heat to a gentle simmer, cover the saucepan, and let it cook for approximately 18-20 minutes, or until the rice is tender and the water is absorbed.

      Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Then, introduce the minced garlic and sauté for an additional minute, stirring constantly until fragrant.

        If you're using fresh broccoli, blanch the florets in the boiling water for 2 minutes, then immediately transfer them to an ice bath to halt the cooking process. If using frozen broccoli, simply thaw and drain it well to remove excess moisture.

          In a large mixing bowl, combine the cooked rice, sautéed onions and garlic, prepared broccoli, cream of mushroom soup, milk, shredded cheddar cheese, garlic powder, onion powder, and season with salt and black pepper. Mix thoroughly until all ingredients are well incorporated.

            Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.

              For an added layer of flavor and texture, if desired, sprinkle the breadcrumbs and any extra shredded cheese evenly over the top of the casserole.

                Place the casserole in the preheated oven and bake for 25-30 minutes, or until it is piping hot and bubbly, with the cheese golden and melted on top.

                  Once baked, carefully remove the dish from the oven and allow it to cool for a few minutes before serving to let the casserole set slightly.

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

                      - Presentation Tips: Serve the casserole straight from the baking dish, and for a touch of color, garnish with freshly chopped parsley or chives. Enjoy your delicious and comforting meal!