Cheesy Broccoli Rice Bake

$- 2 cups cooked white or brown rice - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup (canned or homemade) - ½ cup milk - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon Dijon mustard - Salt and pepper to taste - ½ cup breadcrumbs (for topping) - 2 tablespoons olive oil I love using fresh ingredients for this dish. The bright green broccoli adds color and nutrition. You can use white or brown rice; both work well. Cheddar cheese gives it a creamy, cheesy flavor. The cream of mushroom soup ties everything together, creating a rich base. You’ll need garlic powder and onion powder for extra flavor. Dijon mustard adds a nice tang that makes this dish stand out. Don’t forget salt and pepper to taste; they enhance all the flavors. The breadcrumbs on top add a crunchy texture. Mixing them with olive oil helps them brown nicely in the oven. This blend of flavors and textures makes this cheesy broccoli rice bake a crowd-pleaser. Gather these ingredients before starting. Trust me; it makes cooking much easier and more fun! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Blanch broccoli florets in boiling water for 2 minutes. Start by getting your oven hot. This helps cook the dish evenly. Blanching the broccoli keeps it bright and tender. After 2 minutes, drain the broccoli well. Set it aside for later. - Combine rice, cream of mushroom soup, milk, garlic powder, onion powder, and Dijon mustard. - Stir in blanched broccoli and half of the cheddar cheese. In a large bowl, mix the cooked rice with the cream of mushroom soup. Add the milk, garlic powder, onion powder, and Dijon mustard. Stir until all the ingredients blend well. Then, add the blanched broccoli and half of the cheddar cheese. Mix again until everything is coated evenly. - Transfer mixture to a greased baking dish and spread evenly. - Prepare and sprinkle breadcrumb topping, followed by remaining cheese. - Bake for 25-30 minutes until bubbly and golden brown. Next, pour the mixture into a greased baking dish. Spread it evenly across the bottom. In a small bowl, mix breadcrumbs with olive oil. Sprinkle this over the rice and broccoli. Top it with the rest of the cheddar cheese. Bake your dish for 25-30 minutes. Look for a bubbly, golden brown top to know it's ready. To get the best color and crunch from your broccoli, blanch it. Boil water in a pot. Add the fresh broccoli florets for just 2 minutes. The bright green color will shine through in your bake. Drain the broccoli and set it aside. Mixing your ingredients well is key. In a large bowl, combine the cooked rice, cream of mushroom soup, and milk. Add garlic powder, onion powder, and Dijon mustard to this mix. Stir until everything blends smoothly. Now, gently fold in the blanched broccoli and half the cheddar cheese. This ensures each bite is full of flavor. When serving, presentation matters! Spoon the Cheesy Broccoli Rice Bake onto plates while hot. A sprinkle of fresh parsley or chives adds a nice touch. This pop of color will make the dish look great. It works well as a side or a main dish. If you have allergies, there are easy swaps. For gluten-free, choose gluten-free breadcrumbs. You can use almond milk instead of regular milk for a dairy-free option. If you want a cheese alternative, try vegan cheese or a nut-based option. These simple changes keep the dish delicious for everyone! Pro Tips Tip Title: Use Fresh Broccoli: Fresh broccoli florets provide a vibrant color and better texture compared to frozen. Blanching them briefly helps maintain their crunch. Tip Title: Cheese Variations: Feel free to mix different types of cheese, such as mozzarella or Monterey Jack, for a unique flavor profile. Tip Title: Add Protein: To make this dish more filling, consider adding cooked chicken, sausage, or beans to the rice mixture. Tip Title: Make Ahead: This bake can be prepared in advance and refrigerated for up to 24 hours before baking. Just add a few extra minutes to the cooking time. {{image_2}} You can switch out the cheddar cheese for other types. Monterey Jack adds a nice creaminess. If you want a vegan option, try vegan cheese. It melts well and tastes great. For protein, add cooked chicken or tofu. Both options pair nicely with broccoli and rice. They boost the dish and make it more filling. For more flavor, try adding herbs and spices. Paprika gives a nice smoky taste. Thyme adds earthiness, which complements the veggies well. You can also mix in other vegetables. Bell peppers and carrots add color and crunch. They make the bake more fun and tasty. Feel free to explore and make this dish your own! To store leftovers, let the Cheesy Broccoli Rice Bake cool down first. Transfer it to an airtight container. Make sure to cover the dish tightly. Store it in the fridge for up to three days. This keeps the dish fresh and tasty. You can freeze this casserole for later. First, let it cool completely. Then, wrap it well in plastic wrap. After that, put the wrapped dish in a freezer bag. It will last for up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover with foil to keep it moist. Heat for about 20-25 minutes. Check that it is hot all the way through. You can also reheat single servings in the microwave. Just heat for 1-2 minutes, checking often. Enjoy the same great taste! Can I make Cheesy Broccoli Rice Bake ahead of time? Yes, you can prepare this bake in advance. Mix all the ingredients and place them in a greased dish. Cover it with foil and store it in the fridge for up to 24 hours. Just remember to bake it when you are ready. You might need to add a few extra minutes to the baking time if it's cold. What can I use instead of cream of mushroom soup? You can use several alternatives. Cream of chicken soup works well if you like meat flavors. If you want a veggie option, try cream of celery soup or homemade white sauce. You can also blend silken tofu with some broth for a dairy-free choice. How do I know when the casserole is done baking? Check the top of your bake. It should be golden brown and bubbly. You can also insert a knife in the center. If it comes out hot, the casserole is ready. Let it cool for a few minutes before serving. Can I use frozen broccoli in the recipe? Yes, frozen broccoli is a great option. Just make sure to thaw it first. You can also blanch it for a couple of minutes in boiling water. This helps to keep the bright green color and a nice texture. In this blog post, I shared a simple recipe for Cheesy Broccoli Rice Bake. We covered the necessary ingredients, step-by-step instructions, and helpful tips. You learned how to properly prepare the dish and explore variations for different tastes. Don’t forget to store leftovers correctly and reheating tips to maintain flavor. Cooking can be fun and easy. Enjoy making this dish for your family, and feel free to get creative with it! Happy cooking!$

A delicious and creamy bake featuring rice, broccoli, and cheddar cheese, perfect as a side dish or main course.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cups cooked white or brown rice
2 cups fresh broccoli florets
1 cup shredded cheddar cheese
1 cup cream of mushroom soup
0.5 cup milk
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon Dijon mustard
to taste Salt and pepper
0.5 cup breadcrumbs
2 tablespoons olive oil

Instructions

Preheat your oven to 350°F (175°C).
In a large pot, blanch the broccoli florets in boiling water for about 2 minutes until bright green. Drain and set aside.
In a mixing bowl, combine the cooked rice, cream of mushroom soup, milk, garlic powder, onion powder, and Dijon mustard. Mix well until fully combined.
Stir in the blanched broccoli and half of the shredded cheddar cheese. Season the mixture with salt and pepper to taste.
Transfer the rice and broccoli mixture to a greased 9x13-inch baking dish. Spread it evenly across the bottom.
In a separate bowl, combine the breadcrumbs with olive oil, mixing until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the rice and broccoli.
Top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
Allow to cool for a few minutes before serving.

Notes

Serve hot, garnished with fresh parsley or chives.

Keyword bake, broccoli, casserole, cheese, rice