Teresa's Recipes
Broccoli Rice Casserole
This comforting and hearty casserole features a delightful blend of tender broccoli, fluffy rice, and meltingly creamy cheddar cheese. A hint of savory onion and a touch of cream of mushroom soup bring all the flavors together in a satisfying dish that will transport you back to the warm, homestyle meals of your childhood. This recipe has been passed down through generations and continues to be a family favorite.
Ingredients
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 3 tablespoons Butter
- 1 medium, finely chopped Onion
- 1/2 cup Milk
- 1 (10.5 ounce) can Cream of mushroom soup
- 2 cups, shredded Cheddar cheese
- 1 cup, uncooked Rice
- 2 cups, chopped into florets Broccoli
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 18g
- Carbs: 30g
- Protein: 15g
- Sodium: 750mg
- Sugar: 3g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish with butter or cooking spray.
- Cook the rice according to package instructions. Set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
- Add the broccoli to the skillet and cook for another 3-5 minutes until it turns bright green and becomes slightly tender.
- In a large bowl, combine the cooked rice, sautéed broccoli and onion, cheddar cheese, cream of mushroom soup, milk, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown. If you like a crispy top, you can broil the casserole for an additional 2-3 minutes.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
Tips
- For a richer flavor, you can use cream instead of milk.
- Feel free to add other vegetables like bell peppers or peas for extra nutrition and flavor.
- For a gluten-free version, substitute the cream of mushroom soup with a gluten-free variety.