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Cheesy Broccoli Rice Casserole
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Baking dish
  • Skillet
  • Saucepan
  • Mixing bowl

Ingredients
  

  • 1 cup uncooked white rice
  • 2 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese, divided
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup diced onion
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions
 

  • Cook the rice according to the package directions and set it aside.
  • Steam the broccoli florets for 4 minutes until they turn bright green and still feel firm.
  • Melt the butter in a skillet over medium heat and cook the diced onion until it softens.
  • Stir in the cream of chicken soup, milk, garlic powder, salt, and pepper until the mixture is smooth.
  • Combine the cooked rice, steamed broccoli, and half of the shredded cheddar cheese in a large bowl.
  • Pour the soup mixture over the rice and broccoli and stir until everything is evenly coated.
  • Transfer the mixture to a greased baking dish and sprinkle the remaining cheese on top.
  • Bake at 350°F for 20 minutes until the cheese is melted and the edges start to bubble.

Notes

Steam the broccoli just until it turns bright to keep it from turning soft during baking. Use freshly shredded cheese instead of pre-shredded for the smoothest melt. Leftovers reheat well in a 300°F oven with a splash of milk stirred in to loosen the texture.
Course: Side Dish
Cuisine: American
Equipment: Baking dish, Skillet, Saucepan, Mixing bowl