Description
A comforting family favorite filled with creamy cheese, tender broccoli, and hearty rice, perfect for any occasion.
Ingredients
Scale
- 3 cups Cooked Rice
- 4 cups Broccoli Florets, lightly steamed
- 2 cups Cheddar Cheese, freshly grated
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1/2 cup Milk
- 2 tablespoons Unsalted Butter
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with butter.
- In a skillet, melt the butter over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
- Stir in the cream of mushroom soup and milk, whisk until smooth. Add half the cheddar cheese, allowing it to melt.
- In a large bowl, combine cooked rice, steamed broccoli, and the cheese sauce. Stir to coat.
- Transfer the mixture into the greased baking dish evenly.
- Top with remaining cheese and breadcrumbs if desired.
- Bake uncovered for 30-35 minutes, until hot and bubbling.
- Let rest for 5 minutes before serving.
Notes
For best results, grate your own cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg