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- 1 cup uncooked brown rice - 2 cups vegetable broth - 4 cups fresh broccoli florets - 1 cup sharp cheddar cheese, shredded - 1 cup cream of mushroom soup - 1/2 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 teaspoon salt - 1/2 cup breadcrumbs - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese - Fresh parsley, chopped I use 1 cup of uncooked brown rice for a hearty base. The 2 cups of vegetable broth ensure the rice cooks well. You need 4 cups of fresh broccoli florets for a bright green touch. I recommend using 1 cup of sharp cheddar cheese for a rich flavor. The cream of mushroom soup adds creaminess. For a bit of liquid, 1/2 cup of milk works perfectly. I add 1/2 teaspoon each of garlic powder and onion powder for flavor. A pinch of salt and black pepper brings balance. The breadcrumbs, mixed with olive oil, create a crunchy topping. Finally, a sprinkle of grated Parmesan cheese enhances taste and texture. If you want a different grain, try quinoa instead of brown rice. You can swap vegetable broth for chicken broth if you prefer. Instead of cheddar, use mozzarella or gouda for a unique twist. You can also use a different cream soup, like celery or chicken. If you need a dairy-free option, almond milk works well in place of regular milk. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, lightly grease a 9x13 inch baking dish with olive oil. This helps the casserole come out easily. Next, cook the rice. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of uncooked brown rice and cover the pot. Lower the heat and simmer for about 45 minutes. Check the rice to ensure it is tender and all liquid is gone. Now, let’s prepare the broccoli. Steam 4 cups of fresh broccoli florets in a steamer basket over boiling water. Steam for about 5-7 minutes. You want the broccoli to be bright green and just tender. Set it aside once done. In a large mixing bowl, combine the cooked rice and broccoli. Add 1 cup of shredded sharp cheddar cheese, 1 cup of cream of mushroom soup, and 1/2 cup of milk. Then, sprinkle in 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Use a spatula to mix everything until well combined. Carefully pour the mixture into the greased baking dish. Use your spatula to spread the mixture evenly. Make sure it is level across the dish. For a crunchy topping, mix 1/2 cup of breadcrumbs with 2 tablespoons of olive oil and 1/4 cup of grated Parmesan cheese in a small bowl. Ensure the breadcrumbs are well coated. Then, sprinkle this topping over the casserole mixture. Place the baking dish in your preheated oven. Bake for 25-30 minutes. You know it’s done when the top is golden brown and the edges are bubbling. Once baked, take the casserole out and let it cool for a few minutes. For a nice touch, sprinkle freshly chopped parsley on top before serving. This adds color and flavor to your dish. Serve it warm and enjoy! Start with brown rice for a nutty flavor. Use vegetable broth for cooking. Bring it to a boil before adding the rice. Cover the pot and reduce the heat. Let it simmer for about 45 minutes. Check the rice to ensure it absorbs all the liquid. If it's not tender, let it cook a bit longer. Fresh broccoli florets work best in this dish. Look for bright green, firm florets at the store. Avoid any yellow or wilted parts. Frozen broccoli can work too, but fresh gives better taste and texture. Steam it just until tender to keep it bright and flavorful. I love using garlic powder and onion powder for depth. A little black pepper and salt will boost flavors too. You can also add a pinch of red pepper flakes for some heat. Mixing in herbs like thyme or basil can add freshness. Don’t be afraid to experiment with spices! You can prepare this casserole a day in advance. Just follow all steps until baking. Cover and store it in the fridge. When ready to bake, let it sit at room temp for 20 minutes. Then, pop it in the oven. This saves time and makes meal prep easier! Pro Tips Cooking the Rice: Using vegetable broth instead of water will enhance the flavor of the rice, making it more savory and delicious. Broccoli Preparation: Do not overcook the broccoli; steaming it just until bright green retains its color and nutrients, adding a nice crunch to the casserole. Cheese Variations: Feel free to mix different types of cheese like mozzarella or gouda with cheddar for a unique flavor profile. Breadcrumb Topping: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, watching carefully to prevent burning. {{image_4}} You can make this dish heartier by adding protein. Chicken works well, while tofu is great for a plant-based option. Simply cook the chicken or tofu in a pan before mixing it with the rice and broccoli. Shred the chicken or chop the tofu into bite-sized pieces. This adds flavor and makes the casserole more filling. Cheddar cheese is classic, but you can mix it up. Try using mozzarella for a gooey texture or gouda for a smoky flavor. A blend of cheeses can also work great. Mixing different types of cheese adds a nice depth and keeps things interesting. While cream of mushroom is standard, you can switch it out. Cream of chicken adds a rich taste. If you want something lighter, use cream of celery. You can even make your own cream soup if you prefer a homemade touch. Swapping soups gives you a chance to change the flavor profile easily. To keep your Cheesy Broccoli Rice Casserole fresh, store it in an airtight container. Allow it to cool down before sealing it. This step prevents moisture build-up and keeps your casserole tasty. If you plan to eat it in a few days, place it in the fridge. Make sure to enjoy it within three to four days for the best flavor. When you’re ready to enjoy leftovers, reheat your casserole in the oven. Set the oven to 350°F (175°C). Cover the dish with foil to keep it moist. Heat it for about 15-20 minutes or until warm. You can also use the microwave. Just place a portion in a microwave-safe bowl. Heat it in short bursts of 30 seconds, stirring in between until hot. If you want to save some for later, freezing is a great option. Cut the casserole into portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, let it thaw in the fridge overnight before reheating. Enjoy the cheesy goodness! Yes, you can use white rice. Just reduce the cooking time. White rice cooks faster than brown rice. It usually takes about 15-20 minutes to cook. To make it gluten-free, use gluten-free cream of mushroom soup. You can also use gluten-free breadcrumbs. Make sure to check labels on all ingredients. This dish goes well with a fresh salad. You can also serve it with roasted chicken or fish. It pairs nicely with a side of garlic bread too. In the fridge, this casserole lasts up to 4 days. Make sure to store it in an airtight container. It will keep its flavor and texture longer this way. Yes, you can prepare it ahead of time. Assemble the casserole and store it in the fridge for up to 24 hours before baking. This saves you time on busy days. This blog post covered how to make a delicious Cheesy Broccoli Rice Casserole. We went through ingredients, cooking steps, and tips for success. I shared ideas for adding proteins and different cheeses. Proper storage and reheating methods ensure your casserole stays tasty. Remember, you can adjust this dish to suit your needs. Enjoy your cooking journey and share this tasty meal with others. It’s simple yet satisfying!

Cheesy Broccoli Rice Casserole

A delicious and creamy casserole featuring brown rice, fresh broccoli, and melted cheese, topped with a crunchy breadcrumb layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 4 cups fresh broccoli florets
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup cream of mushroom soup
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • to taste fresh parsley, chopped

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with olive oil.
  • In a medium saucepan, bring the vegetable broth to a boil. Stir in the uncooked brown rice, cover, reduce heat to low, and simmer for about 45 minutes until tender.
  • Steam the broccoli florets in a steamer basket over boiling water for about 5-7 minutes until bright green and just tender, then set aside.
  • In a large mixing bowl, combine the cooked brown rice and steamed broccoli. Add the shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt. Fold together gently until mixed.
  • Pour the rice and broccoli mixture into the prepared baking dish and spread evenly.
  • In a small bowl, mix breadcrumbs with olive oil and grated Parmesan cheese. Sprinkle the mixture over the casserole.
  • Bake in the preheated oven for 25-30 minutes until the top is golden brown and edges are bubbling.
  • Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

For an appealing serving, scoop portions onto individual plates and sprinkle a bit more parsley on top for a pop of color. Serve warm alongside a crisp green salad for a complete meal.
Keyword broccoli, casserole, cheesy, vegetarian