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- 2 cups cooked white or brown rice - 2 cups fresh broccoli florets (steamed until tender) - 2 cups shredded sharp cheddar cheese - 1 cup cream of mushroom soup (or homemade) - ½ cup milk - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - ½ teaspoon paprika - ½ teaspoon black pepper - ½ teaspoon salt - 1 cup crushed buttery crackers (for topping) Gathering the right ingredients is key. First, you need rice. You can use white or brown rice. Next, fresh broccoli is a must. Steaming it until tender brings out its best flavor. Cheese adds creaminess. I recommend sharp cheddar for a strong taste. Cream of mushroom soup makes it rich. You can use store-bought or make your own. Don’t forget the milk. It helps bind all the flavors. Olive oil will sauté the onion and garlic. Onions add sweetness, while garlic brings a nice kick. Spices like paprika, black pepper, and salt enhance the dish's taste. Lastly, buttery crackers create a crunchy topping. This mix makes a perfect base for your casserole. - Calories per serving: Approximately 350 calories - Macronutrient breakdown: 12g protein, 20g fat, 30g carbs Knowing the nutrition helps you plan meals better. Each serving has a good amount of calories. The protein and fat help keep you full. The carbs from rice and broccoli provide energy. - Baking dish (9x13-inch) - Skillet - Mixing bowl To make this dish, you'll need a few tools. A 9x13-inch baking dish works best. It holds all the casserole goodness. A skillet is essential for sautéing the onion and garlic. Finally, a mixing bowl helps you combine all the ingredients easily. For the full recipe, check out the instructions above. You’ll see how simple this dish is to make! - Preheat oven to 350°F (175°C). - Grease the baking dish. - In a large skillet, heat olive oil over medium heat. - Add finely chopped onion and sauté until soft. This takes about 3-4 minutes. - Next, add minced garlic and cook for another minute. This brings out its flavor. - In a mixing bowl, combine cooked rice, steamed broccoli, 1 ½ cups of cheddar cheese, cream of mushroom soup, milk, paprika, black pepper, and salt. - Stir everything until well mixed. - Transfer the rice and broccoli mixture to the greased baking dish. Spread it out evenly. - Sprinkle the remaining ½ cup of cheddar cheese on top. - Add a layer of crushed buttery crackers for extra crunch. - Cover the dish with aluminum foil. Bake for 25 minutes. - After 25 minutes, remove the foil. Bake for another 10-15 minutes. Look for bubbly cheese and a golden top. - Once done, take it out and let it cool for a few minutes before serving. For the full recipe, check the ingredients and steps listed above. Enjoy your cheesy broccoli rice casserole! To cook rice well, always use the right water-to-rice ratio. For white rice, two cups of water for one cup of rice works best. For brown rice, use two and a half cups of water. Rinse the rice before cooking to remove excess starch. This step helps keep the rice fluffy. For the best cheese melt, shred your cheese fresh. Pre-shredded cheese often has added starch, which can make it less creamy. Blend the cheese into the warm rice mixture slowly. This allows it to melt evenly and become super gooey. You can pair this casserole with a simple side salad or roasted veggies. A light vinaigrette adds a nice touch. For garnishing, sprinkle fresh parsley or chives on top for color. This makes the dish look more inviting. You can prepare this casserole in advance. Mix all the ingredients and place them in a greased dish. Cover it and refrigerate for up to 24 hours. When ready to bake, add 10 extra minutes to the cooking time. For reheating leftovers, use the oven. Preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until hot. This keeps the flavors fresh and the texture nice. For the full recipe, check out the details above. Enjoy your cooking! {{image_2}} You can switch up the cheese in this dish. Try mozzarella for a mild taste. Gouda adds a smoky flavor. Both melt well and taste great. If you want to change the veggies, use cauliflower instead of broccoli. Mixed veggies can work too. They add color and texture. For a slow cooker version, mix all the ingredients in the pot. Cook on low for 4 to 6 hours. This method makes the dish creamy and rich. If you prefer the stovetop, sauté the onion and garlic first. Then, mix in the other ingredients and cook until heated through. This method is quick and easy. To make it gluten-free, use gluten-free soup and crackers. There are many options at stores today. If you need a vegan version, swap the cheese for a plant-based alternative. Use coconut milk instead of regular milk. You can also find vegan cream soups to blend in. These changes keep it delicious while meeting dietary needs. For more ideas, check the Full Recipe for inspiration. To store your cheesy broccoli rice casserole, wait until it cools down. Then, cover it tightly with plastic wrap or foil. This keeps it fresh and prevents it from drying out. You can keep it in the fridge for about 3 to 5 days. If you want to eat it later, consider freezing it. To freeze the casserole, first, let it cool completely. Then, cut it into portions and place them in airtight containers. You can also wrap the whole dish tightly in plastic wrap and foil. It will last up to 3 months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. For reheating leftovers, the oven works best. Preheat it to 350°F (175°C) and cover the dish with foil. Bake for about 20 minutes if it's from the fridge. If frozen, it may take about 40-45 minutes. This keeps the cheese nice and gooey while warming it through. You can also use a microwave, but it may make the texture less crisp. Yes, you can use leftover rice! It actually works well in this casserole. Just make sure your rice is cooked and cooled. This saves time and adds flavor. You can mix it directly into the casserole with the other ingredients. If the rice is dry, add a bit more milk to keep it moist. To add heat, try these ideas: - Mix in diced jalapeños or green chilies. - Use pepper jack cheese instead of cheddar. - Add red pepper flakes into the mixture. Start with a little, then taste and adjust to your liking. Yes, you can make a dairy-free version! Use dairy-free cheese and plant-based milk. You may also use homemade cashew cream for a creamy texture. Look for dairy-free cream of mushroom soup in stores, or make your own. This way, you can enjoy the dish without dairy. Watch for these signs: - The cheese should be bubbly and golden brown. - The edges should be slightly crispy. - A toothpick inserted in the center should come out clean. Let it cool for a few minutes before serving. Enjoy your cheesy broccoli rice casserole! For the full recipe, check out the details above. This blog post covered a delicious rice and broccoli casserole. We discussed ingredients, cooking steps, and tips to enhance flavor and texture. You learned how to store leftovers and make dietary adjustments too. In closing, this dish is easy to make and great for sharing. You can customize it to fit your taste. I hope this recipe brings warmth and joy to your table. Enjoy cooking!

Cheesy Broccoli Rice Casserole

Looking for a fast and flavorful family meal? Try this Cheesy Broccoli Rice Casserole that's both easy to make and delicious! Packed with tasty ingredients like tender broccoli, creamy cheddar cheese, and comforting rice, it's the perfect dish for any weeknight dinner. Explore this simple recipe now and discover tips for customizing and making it ahead. Click through to get started on your new favorite casserole!
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Ingredients
  

2 cups cooked white or brown rice

2 cups fresh broccoli florets (steamed until tender)

2 cups shredded sharp cheddar cheese

1 cup cream of mushroom soup (or homemade)

½ cup milk

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

½ teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

1 cup crushed buttery crackers (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray or butter.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

      In a mixing bowl, combine the cooked rice, steamed broccoli, 1 ½ cups of shredded cheddar cheese, cream of mushroom soup, milk, paprika, black pepper, and salt. Stir until well combined.

        Transfer the rice and broccoli mixture to the greased baking dish, spreading it out evenly.

          Sprinkle the remaining ½ cup of cheddar cheese on top of the casserole. Follow with an even layer of crushed buttery crackers for a crunchy topping.

            Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the topping is golden brown.

                Remove from the oven and let it cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: For an appealing presentation, serve the casserole directly from the dish, garnished with a sprinkle of fresh parsley on top for color. Pair it with a simple side salad for a complete meal!