Cheesy Broccoli and Rice Casserole (classic)
Printed from Inclusive Kitchen — Cheesy Broccoli and Rice Casserole
Cheesy broccoli and rice casserole is a beloved comfort food that has graced American tables for decades. This dish combines tender broccoli florets with fluffy rice, all enveloped in a creamy cheese sauce that brings warmth and nostalgia to every bite. It’s the kind of dish that makes you feel like you’re getting a hug from your grandma, even if she’s miles away.
Historically, casseroles became popular in the United States during the 1950s, a time when convenience foods were on the rise. This particular recipe is a classic representation of that era, showcasing how simple ingredients can come together to create something truly delightful. It’s a dish that’s perfect for family gatherings, potlucks, or even a cozy weeknight dinner. Plus, it’s a great way to sneak in some veggies without any complaints—after all, who can resist melted cheese?
To make this casserole, you’ll need a few basic ingredients, including fresh broccoli, rice, and a blend of cheeses. The beauty of this recipe lies in its versatility; you can easily swap in your favorite cheeses or add in some cooked chicken for extra protein. As it bakes, the top gets a lovely golden crust while the inside remains creamy and cheesy. It’s a dish that not only satisfies the taste buds but also warms the heart.
So, gather your ingredients, preheat that oven, and get ready to whip up a dish that’s sure to become a family favorite. Just remember, if anyone asks for the secret ingredient, you can always say it’s love—though a little extra cheese never hurts either!
Ingredients
- 4 cups broccoli florets
- 2 cups cooked rice
- 2 cups cheddar cheese
- 1 can cream of mushroom soup
- 0.5 cups milk
- 1 medium onion
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
- 0.5 cups bread crumbs
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly, allowing the cheese to melt and the top to brown.
- In a large pot, bring water to a boil and blanch the broccoli florets for about 2 minutes. This quick cooking step brightens the color and helps retain the broccoli's crunch.
- Drain the broccoli and set it aside. You want it to cool slightly so it doesn’t overcook in the casserole.
- In a large mixing bowl, combine the cooked rice, cheddar cheese, cream of mushroom soup, milk, chopped onion, garlic powder, salt, and black pepper. Stir until everything is well mixed; this will be the creamy base of your casserole.
- Fold in the blanched broccoli gently, ensuring it’s evenly distributed throughout the rice mixture. This way, every bite will have a bit of broccoli goodness.
- Grease a 9x13-inch baking dish with butter to prevent sticking. This is a crucial step; nobody likes a casserole that clings to the dish!
- Pour the rice and broccoli mixture into the prepared baking dish, spreading it out evenly. Use a spatula to smooth the top for even baking.
- In a small bowl, melt the remaining butter and mix it with the bread crumbs. This will create a crispy topping that contrasts beautifully with the creamy interior.
- Sprinkle the buttered bread crumbs evenly over the casserole. This adds texture and a delightful crunch to each serving.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. You’ll know it’s done when the edges are slightly crispy.
- Remove from the oven and let it sit for about 5 minutes before serving. This resting time allows the casserole to set, making it easier to serve.
- Scoop out portions and enjoy! Pair it with a simple salad or some crusty bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Feel free to customize this recipe by adding cooked chicken or other vegetables. It’s a flexible dish that can adapt to your pantry!
Nutrition (per serving)
- Calories: 350
- Carbs g: 40
- Protein g: 12
- Fat g: 15
- Sugar g: 2
