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- 1 cup uncooked brown rice - 2 cups vegetable broth - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup - 1/2 cup milk - Seasonings: garlic powder, onion powder, black pepper, salt - Topping ingredients: breadcrumbs, olive oil, parsley To make this Cheesy Broccoli Rice Casserole, gather your ingredients first. The main ingredients are simple but crucial. The brown rice gives it a hearty base. Use vegetable broth for flavor. Fresh broccoli adds a nice crunch and color. The shredded cheddar cheese melts and ties everything together. I love using a mix of cream of mushroom soup and milk. It creates a rich and creamy texture. For seasonings, garlic powder and onion powder add depth. Black pepper and salt round out the taste. Don't forget the topping! Breadcrumbs mixed with olive oil become golden and crispy. Parsley is great for garnish. It adds a pop of color and freshness. You can find the full recipe details in the section above. Happy cooking! - Bring vegetable broth to a boil. - Add uncooked brown rice and simmer. First, I boil the vegetable broth in a large pot. This broth gives the rice great flavor. Once the broth bubbles, I add the uncooked brown rice. I then cover the pot and lower the heat. It simmers for about 45 minutes until the rice is soft and fluffy. - Steam fresh broccoli until tender. - Drain and set aside. Next, I take fresh broccoli florets and steam them until they are bright green and tender. This usually takes around 4 to 5 minutes. Steaming keeps the broccoli crisp and tasty. After steaming, I drain the broccoli and set it aside for later. - Mix cooked rice, broccoli, soup, milk, cheese, and seasonings. - Transfer mixture to a greased baking dish. Now, I grab a big mixing bowl. I add the cooked rice, steamed broccoli, cream of mushroom soup, milk, and half of the cheese. I sprinkle in garlic powder, onion powder, black pepper, and salt for extra flavor. Mixing this well helps all the flavors blend. Once mixed, I transfer it into a greased baking dish, spreading it evenly. - Prepare breadcrumb mixture with olive oil. - Layer breadcrumbs and remaining cheese on top. In a small bowl, I mix breadcrumbs with olive oil. This gives the topping a nice crunch. I evenly sprinkle this breadcrumb mix over the rice and broccoli. Then, I add the rest of the cheese on top for a gooey finish. - Bake in a preheated oven at 350°F. - Check for bubbling and golden brown topping. I preheat the oven to 350°F. Once ready, I place the baking dish inside. I bake it for 25 to 30 minutes. I keep an eye on it, waiting for the casserole to bubble and the top to turn golden brown. This step makes it look and smell amazing. To get the best rice texture, use the right broth-to-rice ratio. For this recipe, I use two cups of broth for one cup of rice. This gives the rice enough flavor and moisture. After cooking, let the rice fully absorb the liquid. This step makes the rice fluffy and prevents it from being soggy. If you rush this part, you may end up with clumpy rice. You can use fresh or frozen broccoli in this dish. Fresh broccoli gives a nice crunch, while frozen broccoli is quick and easy. If you choose fresh, steam it just until it turns bright green. This usually takes about five minutes. Avoid overcooking to keep its color and nutrients. Overcooked broccoli loses its bright look and good taste. Cheese is the star of this dish. I love to experiment with different cheese varieties. While cheddar cheese works great, you can also try mozzarella or gouda for a different flavor. For a creamier casserole, add a bit of cream cheese or sour cream. This will make the dish rich and smooth. Don't forget to save some cheese for the topping; it adds a nice melt on top! For the complete recipe, check out the Full Recipe for Cheesy Broccoli Rice Casserole. {{image_4}} You can easily boost the protein in your Cheesy Broccoli Rice Casserole. Consider adding cooked chicken, turkey, or tofu. Each choice adds flavor and makes your meal heartier. For a vegetarian option, try using chickpeas or lentils. These options provide good nutrition and taste great. For a vegetarian twist, swap the cream of mushroom soup with a plant-based version. Many brands offer tasty alternatives. If you want to make it vegan, use dairy-free cheese. This keeps the dish creamy and satisfying without any animal products. You can still enjoy all the cheesy goodness while sticking to your diet! To take your casserole to the next level, add some herbs or spices. Fresh thyme or rosemary gives a nice flavor boost. You can also mix in chopped onions or garlic. These ingredients add depth and richness to your dish. Don’t be afraid to experiment a bit; every little change can make a big difference! For the Full Recipe, follow the steps outlined above to create your own perfect casserole. After you enjoy your cheesy broccoli rice casserole, store any leftovers in an airtight container. Keep it in the fridge to stay fresh. I recommend eating it within 3-4 days for the best taste and texture. You can freeze this casserole before or after baking. To freeze it before baking, assemble the dish but do not bake. Cover it tightly with foil and place it in the freezer. If you want to freeze it after baking, let it cool first. Then, wrap it well and store it. When ready to eat, thaw it in the fridge overnight. When it’s time to reheat, you have two main methods: oven or microwave. For the oven, preheat it to 350°F and bake for about 20-25 minutes. This method helps keep the texture nice. If you use the microwave, place a portion on a microwave-safe dish. Heat it in short bursts, stirring in between, until it's warm. Make sure to heat it evenly to enjoy every cheesy bite. Yes, you can use brown rice. It takes longer to cook than white rice. Brown rice needs about 45 minutes to become tender. It also has a chewier texture and nuttier taste. This adds a nice twist to the casserole. You can prep the casserole a day in advance. Cook the rice and steam the broccoli. Mix them with the other ingredients. Then, cover the dish and store it in the fridge. When ready to eat, bake it straight from the fridge. Just add a few extra minutes to the cooking time. This casserole pairs well with many sides. Try serving it with a simple green salad. You can also add roasted chicken or fish for protein. If you want a hearty meal, serve it with crusty bread. Yes, you can make it gluten-free. Use gluten-free cream of mushroom soup. Substitute regular breadcrumbs with gluten-free ones. This keeps the dish tasty while meeting gluten-free needs. You now have a solid guide to make Cheesy Broccoli Rice Casserole. We covered the ingredients, step-by-step instructions, storage tips, and variation ideas. This dish is easy to customize with proteins or flavors you love. Don't hesitate to try different cheeses or herbs for a twist. Remember, leftovers can last up to four days in the fridge, so enjoy them later. Dive in and savor every bite of this hearty meal. Your family will thank you!

Cheesy Broccoli Rice Casserole

Dive into this delicious Cheesy Broccoli Rice Casserole that’s a perfect blend of comfort and flavor! Made with healthy brown rice, fresh broccoli, creamy mushroom soup, and loaded with cheddar cheese, this dish is sure to impress. It's easy to prepare and makes a great family meal or side dish. Click through to explore this mouthwatering recipe and bring some cheesy goodness to your table tonight!
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Ingredients
  

1 cup uncooked brown rice

2 cups vegetable broth

2 cups fresh broccoli florets

1 cup shredded cheddar cheese (divided)

1 cup cream of mushroom soup (store-bought or homemade)

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup breadcrumbs

2 tablespoons olive oil

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 350°F (175°C).

    In a large saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the uncooked brown rice. Cover the saucepan with a lid, lower the heat, and allow it to simmer. Cook the rice according to the package instructions until it becomes tender, which typically takes around 45 minutes.

      Meanwhile, prepare the broccoli florets. In a separate pot, steam the fresh broccoli with a small amount of water until it turns a vibrant green and is tender, which should take about 4-5 minutes. Once cooked, drain and set the broccoli aside.

        In a large mixing bowl, combine the fully cooked brown rice, steamed broccoli, cream of mushroom soup, milk, 1/2 cup of the shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until all the ingredients are evenly combined.

          Grease a 9x13 inch baking dish, then carefully transfer the rice and broccoli mixture into the dish. Spread it out evenly across the bottom to ensure uniform cooking.

            In a small bowl, combine the breadcrumbs with the olive oil, mixing until the breadcrumbs are fully coated. Evenly sprinkle this breadcrumb mixture over the casserole for a deliciously crispy topping.

              Finish by layering the remaining 1/2 cup of shredded cheddar cheese on top of the breadcrumb mixture.

                Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the top has turned a lovely golden brown.

                  Once the casserole is done, remove it from the oven and allow it to cool for a few minutes. Just before serving, garnish with finely chopped fresh parsley for an extra pop of color and flavor.

                    Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | Serves 6