Description
A delicious and comforting casserole made with rice, broccoli, creamy mushroom soup, and cheddar cheese.
Ingredients
Scale
- 2 cups cooked white rice
- 3 cups broccoli florets (fresh cooked or frozen thawed and well-drained)
- 1 can (10 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup finely chopped onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter or cooking spray (for greasing the dish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, stir together the cooked rice, broccoli, cream of mushroom soup, milk, chopped onion, garlic powder, salt, and black pepper until evenly combined.
- Mix in 1 1/2 cups of the shredded cheddar cheese, saving the remaining 1/2 cup for the top.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the surface.
- Bake uncovered for 30 to 35 minutes, until hot throughout and the cheese is melted and lightly golden.
- Rest for 5 to 10 minutes before serving so it sets up nicely.
Notes
- This casserole can be made ahead of time and assembled, then baked just before serving.
- For a healthier option, you can use low-fat cheese and soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg