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To make a great Cheesy Broccoli Rice Casserole, you need these key items: - 2 cups cooked brown rice - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup - 1 cup milk - 1/2 cup diced onion - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 2 tablespoons olive oil - Fresh parsley, chopped These ingredients create a creamy, cheesy base. The brown rice adds heartiness, while broccoli gives it a healthy touch. You can tweak this dish to fit your taste. Here are some fun options: - Add cooked chicken or ham for extra protein. - Use different cheeses like mozzarella or gouda for unique flavors. - Toss in some red pepper flakes for a spicy kick. - Swap out the cream of mushroom soup for cream of chicken soup. These options let you make this casserole your own. Get creative and have fun with it! If you don’t have something on hand, here are some easy swaps: - Use white rice instead of brown rice. - Frozen broccoli works great in place of fresh. - For a dairy-free option, try almond milk and a dairy-free cheese. - Instead of cream of mushroom soup, blend some cooked mushrooms with broth. These substitutions make the recipe flexible. You can still enjoy a tasty casserole even if you miss an ingredient! Start by preheating your oven to 350°F (175°C). This helps ensure even cooking. Next, gather your ingredients. You will need cooked brown rice, fresh broccoli florets, diced onion, minced garlic, and your cheese and soup. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of diced onion and 2 cloves of minced garlic. Sauté them until the onion is soft. This should take about 3-4 minutes. Then, add 2 cups of fresh broccoli florets. Cook for another 2-3 minutes, so the broccoli softens a bit. Remove the pan from heat. In a large mixing bowl, combine the cooked brown rice, sautéed onions, and broccoli. Add 1 cup of cream of mushroom soup and 1 cup of milk. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Stir this mixture until it's well combined. Next, fold in 3/4 cup of shredded cheddar cheese. Transfer this mix into a greased 9x13 inch casserole dish, spreading it evenly. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole. In a small bowl, mix 1/2 cup of breadcrumbs with a drizzle of olive oil. Sprinkle this breadcrumb mixture over the cheese layer. Bake your casserole uncovered for 25-30 minutes. You want the top to be bubbly and golden brown. Once done, let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious Cheesy Broccoli Rice Casserole! To get that gooey, melty cheese, use fresh cheddar. Shred it yourself for the best texture. When you sprinkle cheese on top, let it melt slowly. Bake at 350°F until bubbly and golden. This slow cooking helps the cheese melt evenly and keeps it creamy. To keep the broccoli bright green, don’t overcook it. Sauté it for just a few minutes. This way, it stays crisp and colorful. You can also blanch the florets before adding them to the mix. Just dip them in boiling water for a minute, then cool them in ice water. This keeps the bright color and crunch. Cook your brown rice ahead of time. You can even use leftover rice. Chop your onions and garlic in advance too. Store them in the fridge to save time. If you're in a real hurry, buy pre-cut broccoli. These tips cut down on prep time, so you can enjoy your dish faster. {{image_2}} You can easily add protein to your Cheesy Broccoli Rice Casserole. Chicken, ham, or tofu all work well. If you use chicken, cook it first and cut it into small pieces. For ham, diced cooked ham adds a nice flavor. Tofu is a great choice for a vegetarian option. Use firm tofu, press it to remove water, and then cube it. Mix the protein into the rice and broccoli mixture before baking. This makes the dish heartier and more filling. For a vegetarian or vegan version, make a few simple swaps. Replace the cream of mushroom soup with a vegan cream soup or a homemade nut cream. Use plant-based milk instead of regular milk. For cheese, try a vegan cheese that melts well. Nutritional yeast also adds a cheesy flavor without dairy. These changes keep the casserole tasty while fitting a plant-based diet. You can boost the flavor of your casserole with different seasonings. Try adding paprika for a bit of smokiness. A pinch of cayenne pepper gives it some heat. Fresh herbs like thyme or basil can also add nice notes. If you want a tangy kick, a splash of lemon juice works well. Experiment with these seasonings to find what you love best. Each small change can make your dish unique and exciting. To store your leftover Cheesy Broccoli Rice Casserole, let it cool first. Place it in an airtight container. This keeps it fresh for about 3-4 days in the fridge. Make sure to cover it well to prevent drying out. When you’re ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it’s hot. You can also microwave it in a bowl for 2-3 minutes, stirring halfway through. You can freeze the casserole if you want to save it for later. To do this, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe container or bag. It can last for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Yes, you can use frozen broccoli. Just thaw it and drain any water. This saves time and makes cooking easier. Frozen broccoli is often pre-cut and blanched, which helps it cook fast. You can use cream of chicken soup or a dairy-free cream soup. If you prefer to make your own, blend cooked mushrooms with cream or broth. You can also use a mix of sour cream and milk for a creamy base. To prepare ahead, mix all the ingredients and store them in the fridge. You can assemble the casserole a day before. Just cover it tightly. When you're ready to bake, let it sit out for about 30 minutes. Then, bake as directed. Yes, you can make it gluten-free! Use gluten-free breadcrumbs and check your soup for gluten-free options. Most ingredients, like rice and cheese, are already gluten-free. Just be sure to read labels carefully. In this post, we explored the tasty world of Cheesy Broccoli Rice Casserole. We detailed essential and optional ingredients, along with substitutions. Step-by-step instructions made cooking easy, while tips helped you perfect your dish. You learned ways to add protein and prioritize flavor too. Lastly, we covered storage, reheating, and common questions. Enjoy making this dish and feel free to get creative!

Cheesy Broccoli Rice Casserole

Satisfy your comfort food cravings with this Cheesy Broccoli Rice Casserole! Packed with nutrients and flavor, this easy recipe combines brown rice, fresh broccoli, and creamy cheddar for a dish that's perfect for family dinners. Follow the simple steps to create a bubbly, golden delight that everyone will love. Ready to impress your taste buds? Click through to discover the full recipe and bring this delicious meal to your table tonight!
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Ingredients
  

2 cups cooked brown rice

2 cups fresh broccoli florets

1 cup shredded cheddar cheese

1 cup cream of mushroom soup (or homemade equivalent)

1 cup milk

1/2 cup diced onion

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup breadcrumbs

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

      Add the broccoli florets to the pan, and sauté for another 2-3 minutes until they start to soften. Remove from heat.

        In a large mixing bowl, combine the cooked brown rice, sautéed onions and broccoli, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.

          Fold in 3/4 cup of the shredded cheddar cheese until evenly distributed throughout the mixture.

            Transfer the rice and broccoli mixture into a greased 9x13 inch casserole dish. Spread it evenly.

              Sprinkle the remaining shredded cheddar cheese over the top of the casserole.

                In a small bowl, combine the breadcrumbs with a drizzle of olive oil, then sprinkle over the cheese layer.

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

                    Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

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