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- 2 cups cooked rice (white or brown) - 2 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese (plus extra for topping) - 1 cup sour cream - 1/2 cup cream of mushroom soup (store-bought or homemade) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 1/2 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons olive oil I use 2 cups of cooked rice. You can use either white or brown rice. The fresh broccoli florets should also measure 2 cups. For cheese, I prefer sharp cheddar, using 1 cup for the mix and more for the top. You will need 1 cup of sour cream to add creaminess. The cream of mushroom soup can be homemade or store-bought, and I use 1/2 cup. One small onion, chopped finely, and 2 minced garlic cloves give the dish flavor. I add 1 teaspoon of Dijon mustard and 1 teaspoon of dried thyme for depth. Don’t forget salt and pepper to taste. For a crunchy topping, use 1/2 cup of breadcrumbs and 2 tablespoons of olive oil for moisture. If you want a gluten-free dish, use gluten-free breadcrumbs. You can swap the sharp cheddar for mozzarella or gouda if you prefer a milder cheese. For a lighter option, try Greek yogurt instead of sour cream. If you don’t have cream of mushroom soup, a homemade version works well too. Just blend mushrooms, broth, and cream to get a similar texture. Start by preparing your broccoli. Fill a pot with water and add a pinch of salt. Bring this to a boil. Once boiling, add 2 cups of fresh broccoli florets. Blanch them for 2-3 minutes. You want them bright green and slightly tender. After that, drain the broccoli and set it aside. Next, let’s sauté the aromatics. Grab a medium skillet and heat 2 tablespoons of olive oil over medium heat. Once it’s hot, add 1 small finely chopped onion and 2 minced garlic cloves. Cook these for 3-4 minutes. You want the onion to become translucent and smell fragrant. This step adds a great base flavor to your casserole. Now it’s time to mix everything together. In a large bowl, combine the cooked rice, blanched broccoli, and the sautéed onion and garlic. Add 1 cup of shredded sharp cheddar cheese, but save a little for later. Next, stir in 1 cup of sour cream and 1/2 cup of cream of mushroom soup. Add 1 teaspoon of Dijon mustard and 1 teaspoon of dried thyme. Don’t forget to season with salt and freshly ground black pepper to taste. Mix all these ingredients until they blend well. This will create a creamy, cheesy base for your casserole. Now, let’s get ready to bake. Lightly grease a 9x13 inch casserole dish with cooking spray or olive oil. Pour the broccoli rice mixture into the dish. Spread it evenly across the bottom. For the topping, mix 1/2 cup of breadcrumbs with a tablespoon of olive oil in a small bowl. Sprinkle this breadcrumb mix and the reserved cheddar cheese over the top of the casserole. Finally, place the casserole in your preheated oven at 350°F (175°C). Bake it for 25-30 minutes. You want the top to be bubbly and golden brown. Once it’s done, let it cool for 5-10 minutes before serving. This helps it set and makes it easier to serve. For the full recipe, refer back to the ingredients section. Enjoy your Cheesy Broccoli Rice Casserole! To boost the flavor of your casserole, try adding more spices. A pinch of paprika can add warmth. You can also mix in some cayenne pepper for a kick. Fresh herbs like thyme or parsley can brighten the dish. For the best texture, watch your cooking time. Bake the casserole until the top is golden brown. This usually takes about 25 to 30 minutes. If you want a crispier top, broil it for a minute or two at the end. Just keep an eye on it to prevent burning. When serving, consider how it looks. A sprinkle of fresh parsley over the top adds color. You can also serve it in individual bowls for a fun touch. For added crunch, serve with a side of crispy salad or garlic bread. These small details make your meal more appealing. Remember, we eat with our eyes first! For the full recipe and more details, check out the Full Recipe section above. {{image_4}} You can switch up the cheese for a new flavor. Mozzarella gives a nice stretch. Gouda adds a rich, sweet taste. You might even try a mix! Use your favorite cheese and see what happens. Want to make it heartier? Add some cooked chicken or ham. Just chop them into bite-sized pieces. Mix them in when you add the broccoli. You can also use turkey or bacon for a twist. For a vegetarian option, skip the meat and stick with the cheese. If you want it vegan, use plant-based cheese. Swap sour cream for a vegan version or plain yogurt. You can also use cashew cream for a creamy texture. This makes the dish tasty and friendly for all diets. Feeling inspired? Check out the Full Recipe to create your own Cheesy Broccoli Rice Casserole! After enjoying your cheesy broccoli rice casserole, store leftovers in an airtight container. Let the dish cool down to room temperature first. This helps keep the texture nice. You can keep it in the fridge for up to four days. If you plan to eat it later, you can freeze it too. To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and warm it for about 20 minutes. This method keeps the cheese melty and the rice fluffy. You can also microwave it, but the oven gives a better texture. For long-term storage, freeze the casserole before baking it. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. You can freeze it for up to three months. When ready to bake, thaw it in the fridge overnight and then bake as usual. If you want, you can add more cheese on top before baking for extra flavor. Yes, you can make this casserole ahead of time. Prepare it fully, then cover and refrigerate. You can bake it the next day. Just add a few extra minutes to the baking time if it’s cold from the fridge. This helps the cheese melt perfectly and keeps the dish moist. This casserole pairs well with many sides. Here are a few ideas: - Grilled chicken or fish - A fresh garden salad - Roasted vegetables - Garlic bread These options add more flavor and make a complete meal. To keep your casserole moist, use enough creamy ingredients. The sour cream and cream of mushroom soup help with this. Make sure to bake it covered for the first part of cooking. This traps steam and keeps the casserole from drying out. If you find it drying out, you can also add a splash of broth or water before baking. For the full recipe, check out the ingredients and steps above! This blog post covered all you need for a fantastic Cheesy Broccoli Rice Casserole. We listed ingredients, shared easy steps, and provided tips to elevate your dish. You'll find variations to suit different diets and storage tips to keep your leftovers fresh. Remember, with simple tweaks, you can make it your own. Enjoy exploring flavors and textures as you cook. This dish will surely become a favorite for you and your family. Happy cooking!

Cheesy Broccoli Rice Casserole

Indulge in a comforting Cheesy Broccoli Rice Casserole that's perfect for family meals! This delicious dish combines cooked rice, fresh broccoli, and sharp cheddar cheese for a delightful blend of flavors. With simple ingredients and easy steps, you can whip up this satisfying casserole in no time.
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Ingredients
  

2 cups cooked rice (white or brown)

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese (plus extra for topping)

1 cup sour cream

1/2 cup cream of mushroom soup (store-bought or homemade)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1/2 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons olive oil

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

    Prepare the Broccoli: Fill a pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the broccoli florets and blanch them for 2-3 minutes, until they are bright green and slightly tender. Immediately drain the broccoli and set it aside.

      Sauté the Aromatics: In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.

        Combine the Ingredients: In a large mixing bowl, combine the cooked rice, blanched broccoli, sautéed onion and garlic, and 1 cup of shredded cheddar cheese (reserve a handful for topping). Add the sour cream, cream of mushroom soup, Dijon mustard, dried thyme, and season with salt and pepper to taste. Stir everything together until well incorporated.

          Transfer to Casserole Dish: Lightly grease a 9x13 inch casserole dish with cooking spray or olive oil, then pour the broccoli rice mixture into the dish, spreading it evenly across the bottom.

            Prepare the Topping: In a small bowl, combine the breadcrumbs with a tablespoon of olive oil, mixing well to coat. Sprinkle this breadcrumb mixture and the reserved cheddar cheese evenly over the top of the casserole.

              Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.

                Cool and Serve: Once baking is complete, allow the casserole to cool for 5-10 minutes before serving. This will help it set and make it easier to serve.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                    - Presentation Tips: Serve the casserole directly from the dish, garnished with a sprinkle of fresh thyme or parsley for a pop of color.