Cheesy Broccoli Rice Casserole

Ingredients

  • 4 cups cooked rice
  • 3 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
  2. Cook the Broccoli:
    • In a large pot of boiling water, cook the broccoli florets for 3-4 minutes, until they are just tender. Drain and set aside.
  3. Prepare the Cheese Sauce:
    • In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is soft and translucent.
    • Stir in the cream of mushroom soup, sour cream, and milk. Mix until well combined.
    • Add 1 1/2 cups of the shredded cheddar cheese to the skillet, and stir until the cheese is melted and the sauce is smooth.
  4. Combine Ingredients:
    • In a large mixing bowl, combine the cooked rice, broccoli florets, and cheese sauce. Mix until everything is evenly coated.
    • Season with salt, black pepper, and paprika (if using).
  5. Assemble the Casserole:
    • Pour the mixture into the prepared baking dish, spreading it out evenly.
    • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  6. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
  7. Serve and Enjoy:
    • Let the casserole cool for a few minutes before serving. Enjoy this cheesy, comforting dish as a side or main course.

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