Broccoli Rice Casserole
A creamy and comforting casserole packed with broccoli and rice, perfect for a weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 567 grams Broccoli florets fresh or frozen
- 2 cups Cooked rice
- 10.5 ounces Condensed cream of mushroom soup
- 0.5 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Breadcrumbs for topping
- 2 tablespoons Butter melted, for topping
Instructions
Preparation Steps
- Preheat oven to 375 degrees F (190 degrees C).
- If using fresh broccoli, steam until tender-crisp. If using frozen, thaw according to package directions.
- In a large bowl, combine broccoli, cooked rice, cream of mushroom soup, and milk. Stir until well combined.
- Stir in half of the shredded cheddar cheese.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
- Sprinkle with remaining cheddar cheese during the last 5 minutes of baking.
- Let stand for a few minutes before serving.
Notes
This casserole can be made ahead of time. Cover and refrigerate before baking, and add a few extra minutes to the baking time.