Broccoli Rice Casserole
This Cheddar Broccoli Rice Casserole is so creamy and delicious! It's made with fresh broccoli and is a staple soul food side dish that pairs well with everything.
Servings: 6
Calories: 338kcal
Equipment
- Medium Saucepan with lid
- Wooden Spoon
- 8x8 Casserole Dish
Ingredients
- 3 cups chopped broccoli
- ¼ cup water
- 2 ½ tablespoons salted butter
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 10.5 ounces cream of mushroom soup about 1 ¼ cups
- ½ cup milk
- ½ teaspoon dijon mustard
- 3 ½ cups cooked rice cooled (about 1 ½ cups dry rice)
- 1 ½ cup medium cheddar cheese divided
Instructions
- To begin, add the chopped broccoli and ¼ cup water to a saucepan. Cover, and steam the broccoli on medium heat until softened (about 5 minutes).
- The water should be fully evaporated. Remove the broccoli and set aside.
- In the same saucepan, melt the butter.Pour in the minced garlic and dry spices, stir, and cook for a couple minutes until fragrant.
- Stir in the cream of mushroom soup, milk, and dijon mustard. Stir until a cohesive sauce forms.
- Preheat your oven to 350℉.
- Remove the saucepan from heat. Stir in the cooked rice and half of the shredded cheese until everything is fully combined. Taste, and add any other salt or seasonings to your preference.
- Add the rice to an 8x8 casserole dish and top with the remaining shredded cheddar.
- Bake for 25 - 30 minutes, uncovered, until the top is golden brown and bubbly. Serve hot and enjoy!
Notes
Make Ahead Instructions:
This can be made up to 2 days ahead of time! Simply prep the rice and store in the refrigerator. When you're ready to bake, let it come to room temperature for about 30 minutes on the counter. You may have to add another 10-15 minutes to the baking time!
Freezing Instructions:
To freeze before baking:
Follow the recipe instructions above; but do not bake, and store (covered) in the freezer for up to 3 months. When you're ready to bake, let the casserole defrost overnight in the refrigerator and then allow it come to room temperature on the counter.
Top with the shredded cheese and bake as directed, with an additional 10-15 minutes added to the baking time if needed.
To freeze after baking:
Let the casserole cool completely, then add to a freezer-safe container. Seal well and freeze for up to 3 months. When you're ready to eat, let it defrost overnight in the refrigerator before heating up in the microwave or toaster oven.
Nutrition
Calories: 338kcal | Carbohydrates: 34g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 990mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 40mg | Calcium: 263mg | Iron: 1mg