Ingredients
- 2 cups cooked white rice
- 2 cups broccoli florets, fresh or frozen (if using frozen, thaw and drain)
- 1 cup shredded cheddar cheese, divided
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the Rice and Broccoli:
- Cook the rice according to package instructions. If using fresh broccoli, steam it until tender-crisp. If using frozen, make sure it’s thawed and well-drained.
- Make the Casserole Mixture:
- In a large bowl, combine the cooked rice, broccoli, 3/4 cup of the shredded cheddar cheese, condensed cream of mushroom soup, sour cream, mayonnaise, chopped onion, minced garlic, milk, salt, black pepper, and paprika. Mix until well combined.
- Assemble the Casserole:
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Add the Topping:
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake the Casserole:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Serve:
- Let the casserole cool for a few minutes before serving. Enjoy!
Tips
- For added flavor, you can sauté the onion and garlic in a bit of butter before adding them to the casserole mixture.
- You can substitute the cream of mushroom soup with cream of chicken soup if you prefer.
- Feel free to add other ingredients like cooked chicken, ham, or bacon for a heartier casserole.
- If you like a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños to the mixture.
Enjoy your Broccoli Rice Casserole!