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- 2 cups of fresh or frozen broccoli florets - 1 cup of long-grain rice - 2 cups of sharp cheddar cheese, shredded - 1 cup of Parmesan cheese, grated - 1 can (10.5 oz) of cream of mushroom soup - 2 cups of vegetable broth (or chicken broth) - 1 small onion, diced - 2 cloves of garlic, minced - 1 teaspoon of paprika - 1/2 teaspoon of cayenne pepper (optional) - Salt and pepper to taste - 1 tablespoon of olive oil or butter

Cheesy Broccoli and Rice Casserole Delight

Discover the ultimate comfort food with this Cheesy Broccoli and Rice Casserole. This hearty dish combines vibrant broccoli, creamy cheeses, and fluffy rice, making it a nutritious choice for family dinners or potlucks. With a golden, crispy topping and rich flavors, it’s perfect for any gathering. Easy to prepare, this casserole is not only delicious but a great way to sneak veggies into your meals. Try it for a satisfying and wholesome meal that everyone will love!
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Ingredients
  

2 cups fresh broccoli florets (or frozen, thawed)

1 cup uncooked long-grain white rice

3 cups vegetable broth (or chicken broth)

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 cup milk (whole or low-fat)

1/2 cup cream of mushroom soup (or homemade equivalent)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for a kick)

1/2 cup breadcrumbs (for topping)

2 tablespoons olive oil or melted butter (for topping)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Cook Broccoli: If using fresh broccoli, steam the florets for about 3-4 minutes until they are bright green and slightly tender. Drain and set aside. If using frozen, simply thaw and set aside.

      Prepare Rice: In a medium pot, bring the vegetable broth to a boil. Add the uncooked rice, stir, then cover and reduce the heat to low. Let it simmer for approximately 15-18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat.

        Sauté Onion and Garlic: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

          Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, steamed broccoli, 1/2 cup of cheddar cheese, Parmesan cheese, milk, cream of mushroom soup, garlic powder, onion powder, black pepper, salt, paprika, and cayenne pepper (if using). Mix well until all the ingredients are combined.

            Transfer to Casserole Dish: Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.

              Prepare Topping: In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese, olive oil or melted butter, and a pinch of salt. Stir until the breadcrumbs are evenly coated.

                Assemble Casserole: Evenly sprinkle the breadcrumb mixture over the top of the casserole.

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

                    Cool and Serve: Remove from the oven and let it cool for about 5 minutes before serving. Enjoy this cheesy delight as a side dish or a main vegetarian option!

                      Prep Time, Total Time, Servings: 15 min | 50 min | 6-8 servings