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Creating the perfect Cheesy Broccoli Rice Casserole begins with a careful mixing process that ensures each bite is a harmonious blend of flavors and textures. Start by combining the cooked rice, steamed broccoli, and shredded cheese in a large mixing bowl. The key is to achieve a consistent mixture where the cheese is evenly distributed throughout the rice and broccoli. This not only enhances the taste but also ensures that the cheese melts uniformly during baking.

Cheesy Broccoli Rice Casserole

Discover the ultimate comfort food with this Cheesy Broccoli Rice Casserole recipe! Perfectly blending tender broccoli, fluffy rice, and creamy cheese, this dish is both delicious and nutritious. Ideal for family dinners or potlucks, it satisfies even the pickiest eaters. Plus, you can customize it with various seasonings and proteins. Learn how to create this easy, wholesome meal that’s guaranteed to bring everyone together around the table.
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Ingredients
  

2 cups broccoli florets (fresh or frozen)

1 cup uncooked white or brown rice

2 cups vegetable broth (or chicken broth for non-vegetarian)

1 1/2 cups shredded sharp cheddar cheese

1 cup cream of mushroom soup (canned or homemade)

1/2 cup milk (or a non-dairy alternative)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

2 tablespoons olive oil or butter for sautéing

Instructions
 

Preheat the oven: Start by preheating your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with a little butter or cooking spray.

    Cook the rice: In a medium-sized pot, combine the vegetable (or chicken) broth and rice. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

      Sauté the vegetables: In a large skillet over medium heat, add olive oil or butter. Once hot, add the diced onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for an additional minute until fragrant.

        Prepare the broccoli: If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green, then drain and chop. If using frozen, just thaw and drain excess moisture.

          Combine ingredients: In a large mixing bowl, combine the cooked rice, sautéed onions and garlic, broccoli florets, cream of mushroom soup, milk, garlic powder, onion powder, paprika, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste. Mix everything together until well combined.

            Assemble the casserole: Pour the rice and broccoli mixture into the greased casserole dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, followed by the breadcrumbs if using for added crunch.

              Bake: Transfer the casserole to the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.

                Serve and enjoy: Once done, remove from the oven and let it cool for a few minutes before serving. Enjoy this cheesy, comforting dish as a main course or a delightful side!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8