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- 1 ½ cups uncooked white rice - 3 cups broccoli florets (fresh or frozen) - 2 cups shredded sharp cheddar cheese - 1 cup cream of mushroom soup - 1 cup vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon garlic powder - ½ teaspoon paprika - ½ cup breadcrumbs (optional for topping) Gather these ingredients before you start cooking. The rice and broccoli are the stars of this dish. I love using fresh broccoli, but frozen works just as well. The creamy mushroom soup and sharp cheddar cheese bring rich flavors that blend nicely. Don't forget the spices; they add a lovely depth to the dish. If you want some crunch, sprinkle breadcrumbs on top. This mix of ingredients makes the casserole both tasty and simple to prepare. For the full recipe, check out the details above! First, I preheat the oven to 350°F (175°C). This makes sure the casserole cooks well. Next, I grease a 9x13 inch casserole dish with non-stick spray or butter. This step helps the casserole not stick. Then, I take a large saucepan and bring 3 cups of water to a boil. I add 1 ½ cups of uncooked white rice and a pinch of salt. After that, I lower the heat to low, cover the pan, and let it simmer for about 15-20 minutes. When the water is gone, the rice will be tender. While the rice cooks, I grab a large skillet. I add the finely chopped onion and minced garlic to the skillet. I cook these over medium heat for about 3-5 minutes. I want them to be soft and clear. Next, I add 3 cups of broccoli florets to the skillet. I cook them for another 3-4 minutes. The broccoli should be tender but still bright green. This adds great color and flavor. Now, I move to a large bowl. Here, I mix the cooked rice, the sautéed broccoli, 1 cup of cream of mushroom soup, 1 cup of vegetable broth, and 1 cup of shredded sharp cheddar cheese. I also add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and ½ teaspoon of paprika. I mix it all well. Once combined, I transfer this mix to the greased casserole dish. I spread it evenly. On top, I sprinkle the rest of the cheddar cheese and ½ cup of breadcrumbs for a crunchy texture. I place the dish in the preheated oven and bake it for 30-35 minutes. I wait until the cheese bubbles and turns golden brown. After baking, I take it out and let it cool for about 5 minutes before serving. For the full details, check the Full Recipe. To get the right texture for the rice, use long-grain white rice. It cooks fluffy and separates nicely. Rinse the rice before cooking to remove excess starch. This helps prevent clumps. When you cook it, follow the package instructions. Keep an eye on it to avoid overcooking. For sautéing vegetables, use medium heat. Start with oil in your pan, then add the onion and garlic. Stir them for about 3 to 5 minutes until they turn soft. This step builds flavor. Then, add the broccoli. Cook it just long enough to stay bright green and tender. For spices and herbs, consider adding a pinch of thyme or oregano. Paprika adds color and a slight kick. You can also experiment with a dash of cayenne for heat. If you like, try adding proteins like cooked chicken or turkey for extra heartiness. You can also mix in other veggies like bell peppers or carrots for variety. To make your casserole look great, garnish with fresh parsley. It adds a pop of green and freshness. You might also sprinkle some extra cheese or crispy breadcrumbs on top. When serving, pair it with a side salad or garlic bread. This adds balance to the meal. For the full recipe, check out the complete list of ingredients and steps. {{image_2}} You can easily adapt this casserole for different diets. For gluten-free eaters, use gluten-free soup and breadcrumbs. They work well and keep the dish tasty. If you're vegan, swap the cheese for a plant-based alternative. You can also use a homemade vegan soup to keep it creamy and rich. Feel free to get creative with your veggies. Carrots or peas add a nice touch. They bring color and sweetness that blends well with the broccoli. You can also switch out the cheddar cheese. Try mozzarella or pepper jack for a twist. Each cheese offers its own flavor and texture. Want to spice things up? Incorporate flavors from other cuisines. You can make it spicy by adding jalapeños or hot sauce. For an Asian-inspired casserole, mix in soy sauce and sesame oil. If you're feeling bold, create a Mexican twist with taco seasoning and black beans. For an Italian flair, add marinara sauce and Italian herbs. Each variation offers a fun new taste to this classic dish. For the full recipe, check out the earlier sections to guide you through this delicious meal. To keep your Cheesy Broccoli Rice Casserole fresh, let it cool first. Place it in an airtight container. This method prevents moisture loss and keeps flavors intact. Store it in the fridge for up to three days. After that, it may lose its taste and texture. To freeze the casserole, first let it cool completely. Then, cut it into portions for easy use. Wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag. This will help protect against freezer burn. The casserole stays good for up to three months. When you’re ready to eat, remove a portion from the freezer. Thaw it in the fridge overnight. You can also use the microwave for a quicker thaw. To reheat the casserole, the oven works best. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. This keeps it moist as it heats. Bake for about 20-25 minutes. You can also use the microwave for quick reheating. Place a portion on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat in short bursts, stirring between each. Avoid reheating multiple times, as this can affect taste and quality. Enjoy your delicious casserole just the way it was made! Can I make this casserole ahead of time? Yes, you can! Prepare the casserole up to the baking step. Cover it and store it in the fridge for up to 24 hours. When ready to bake, just add a few minutes to the cooking time. What can I use instead of cream of mushroom soup? You can use cream of chicken soup or make your own. Blend sautéed mushrooms with heavy cream for a fresh taste. Is it possible to prepare this dish without cheese? Yes, you can skip the cheese if you want a lighter dish. Use extra broth or a creamy substitute for moisture. How can I adjust the recipe for more servings? Simply double or triple the ingredients. Use a larger baking dish to fit all the rice and broccoli. What's the best way to reheat leftovers? Reheat in the oven at 350°F (175°C) for about 15 minutes. This helps keep the cheese melty and the casserole warm. Calories per serving Each serving has about 300 calories. This number may vary based on the cheese and soup used. Breakdown of macronutrients - Carbohydrates: 40g - Protein: 10g - Fat: 12g Why is it important to sauté the onion and garlic first? Sautéing brings out the flavors in the onion and garlic. This step adds depth to your casserole. Can I use instant rice in this recipe? Yes, you can use instant rice. Just follow the package instructions and mix it in with the other ingredients. This blog post covered the key aspects of making a hearty cheesy broccoli rice casserole. We discussed main ingredients and gave step-by-step instructions for success. You learned tips and tricks to enhance flavor and texture. Additionally, we explored variations for dietary needs and storage methods. In conclusion, this dish is both simple and adaptable. It's perfect for any meal. Now, you can enjoy creating this comforting casserole at home. Happy cooking!

Cheesy Broccoli Rice Casserole

Savor the goodness of Cheesy Broccoli Rice Casserole, an easy and delicious dish perfect for family dinners! This recipe features creamy cheddar, fresh broccoli, and savory mushrooms, creating a comforting meal that's sure to please everyone at the table. In just under an hour, you can have a hearty casserole ready to enjoy. Click to discover the full recipe and elevate your dinner game today!
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Ingredients
  

1 ½ cups uncooked white rice

3 cups broccoli florets (fresh or frozen)

2 cups shredded sharp cheddar cheese

1 cup cream of mushroom soup (or make your own with sautéed mushrooms and heavy cream)

1 cup vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

½ cup breadcrumbs (optional for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with non-stick spray or butter.

    In a large saucepan, bring 3 cups of water to a boil. Add the uncooked rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes until water is absorbed and rice is tender.

      While the rice is cooking, in another large skillet, sauté the chopped onion and minced garlic over medium heat until they are soft and translucent, about 3-5 minutes.

        Add the broccoli florets to the skillet and cook for another 3-4 minutes until they are tender but still bright green, then remove from heat.

          In a large bowl, combine the cooked rice, sautéed broccoli mixture, cream of mushroom soup, vegetable broth, half of the shredded cheddar cheese, salt, black pepper, garlic powder, and paprika. Mix until well combined.

            Transfer the mixture to the prepared casserole dish and spread it evenly. Top with the remaining cheddar cheese and optionally sprinkle breadcrumbs over the top for a crunchy texture.

              Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbling and golden brown on top.

                Remove from the oven and let it cool for about 5 minutes before serving.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 6

                    - Presentation Tips: For a colorful touch, garnish the casserole with fresh parsley or a sprinkle of paprika before serving. Serve with a side salad for a complete meal.