Description
Broccoli Rice Casserole is a creamy, cheesy, and comforting dish perfect as a side or main meal. Made with tender broccoli, fluffy rice, and a rich cheese sauce, this casserole is baked to golden perfection, making it a family favorite!
Ingredients
– 2 cups cooked white rice
– 3 cups fresh broccoli florets, chopped
– 2 tbsp unsalted butter
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 can (10.5 oz) cream of mushroom soup
– 1/2 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp smoked paprika
– 1/2 cup milk
– 1/2 cup crushed Ritz crackers (for topping)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large pot, bring water to a boil and blanch the broccoli for 2 minutes. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add diced onion and sauté until soft. Stir in garlic and cook for another minute.
4. In a large mixing bowl, combine cooked rice, blanched broccoli, sautéed onion, garlic, cream of mushroom soup, sour cream, cheddar cheese, Parmesan cheese, salt, pepper, smoked paprika, and milk. Mix well.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Sprinkle crushed Ritz crackers on top for a crispy texture.
7. Bake for 25-30 minutes or until bubbly and golden brown.
8. Remove from the oven and let cool slightly before serving. Enjoy!
Notes
– You can use frozen broccoli instead of fresh; just thaw and drain well before using.
– Swap cream of mushroom soup with cream of chicken or cream of celery for a different flavor.
– Add cooked shredded chicken for a heartier dish.
– Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg