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- 1 cup long grain or jasmine rice - 2 cups fresh or frozen broccoli florets - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt, to taste - Pepper, to taste - ½ cup breadcrumbs (optional)

Easy Cheesy Broccoli and Rice Casserole

Discover the ultimate comfort dish with the Cheesy Broccoli Bliss Casserole, a family favorite that combines the nutritional goodness of broccoli with the rich flavors of melted cheese. This creamy, satisfying casserole is perfect for any occasion, from weeknight dinners to potlucks. Easy to prepare with simple ingredients like rice, cheese, and spices, this recipe is a hit for both kids and adults. Enjoy a delightful meal that's as delicious as it is wholesome!
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Ingredients
  

2 cups uncooked long grain or jasmine rice

4 cups broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of mushroom soup

1 cup shredded cheddar cheese (plus extra for topping)

1 cup milk

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

1 cup breadcrumbs (optional, for added crunch)

Fresh parsley, chopped (optional, for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C), allowing it to reach the perfect baking temperature.

    Cook the Rice: In a medium saucepan, prepare the rice according to the package instructions. Generally, this involves bringing a pot of water to a boil, adding the rice, and then reducing to a simmer. Cook for about 15-20 minutes or until the rice is tender. Once finished, remove from heat and set aside.

      Prepare the Broccoli: If you're using fresh broccoli, steam the florets in a pot or steamer for approximately 5-6 minutes until they are just tender and vibrant in color. For frozen broccoli, thaw it quickly in the microwave or by submerging it in hot water for a few minutes; then drain well. Set aside.

        Mix the Base: In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Whisk well until the mixture is smooth and evenly blended, ensuring that all the spices are incorporated.

          Combine Ingredients: Gently fold the cooked rice, broccoli florets, and 1 cup of the shredded cheddar cheese into the soup mixture. Stir until each ingredient is evenly coated, creating a harmonious blend.

            Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking. Carefully pour the broccoli-rice mixture into the dish, spreading it out evenly for an even bake.

              Add Topping: For an added crunchy texture, sprinkle breadcrumbs evenly over the top of the casserole. Finish by adding a generous layer of extra shredded cheddar cheese for a deliciously gooey topping.

                Bake: Place the baking dish in your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is bubbly, golden brown, and the edges are slightly crispy.

                  Garnish & Serve: Once out of the oven, allow the casserole to cool for about 5 minutes. Before serving, if desired, sprinkle with chopped fresh parsley to enhance the presentation and add a touch of freshness.

                    Enjoy: Serve warm as a satisfying side dish or a hearty main course, perfect for family gatherings or a comforting weeknight dinner!

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