Name: Cheesy Broccoli Rice Bake
Ingredients: 3 cups Cooked Rice: Preferably long-grain white rice, cooked and slightly cooled. Leftover rice works perfectly here, making it a great way to repurpose previous meals. Using cooled rice prevents the bake from becoming mushy.; 4 cups Broccoli Florets: Fresh or frozen (thawed and patted dry). Cut into bite-sized pieces for even cooking and easy eating. Ensure they are well-drained if using frozen to avoid excess water.; 1 tbsp Olive Oil or Butter: For sautéing the aromatics, adding a base layer of flavor.; 1 small Onion: Finely chopped. Adds a sweet, aromatic depth to the casserole. Yellow or white onions work well.; 2 cloves Garlic: Minced. Provides that essential savory kick that complements the cheese and broccoli.; 1 can (10.5 oz / approx. 300g) Condensed Cream of Mushroom Soup: The classic creamy binder for many casseroles. Provides richness and savory flavor. (Cream of Chicken or Cream of Celery can be substituted).; 1 cup Milk or Vegetable Broth: Used to thin the condensed soup, creating the perfect sauce consistency. Milk adds richness, while broth keeps it savory.; 1/2 cup Sour Cream or Greek Yogurt: Adds a tangy creaminess and richness, balancing the flavors. Full-fat versions yield the creamiest results.; 2.5 cups Shredded Sharp Cheddar Cheese: Divided. The star of the show! Sharp cheddar provides a robust cheesy flavor that stands up to the other ingredients. Using freshly shredded cheese melts better than pre-shredded (which often contains anti-caking agents). You’ll use some in the mix and reserve some for the top.; 1/2 tsp Salt: Or to taste. Enhances all the other flavors. Adjust based on the saltiness of your soup and cheese.; 1/4 tsp Black Pepper: Freshly ground preferred, for a touch of warmth and spice.; Optional: Pinch of Nutmeg or Paprika: Nutmeg complements dairy beautifully, while paprika adds color and a subtle smokiness.

Ingredients

Scale

Here’s what you’ll need to create this comforting casserole:

3 cups Cooked Rice: Preferably long-grain white rice, cooked and slightly cooled. Leftover rice works perfectly here, making it a great way to repurpose previous meals. Using cooled rice prevents the bake from becoming mushy.
4 cups Broccoli Florets: Fresh or frozen (thawed and patted dry). Cut into bite-sized pieces for even cooking and easy eating. Ensure they are well-drained if using frozen to avoid excess water.
1 tbsp Olive Oil or Butter: For sautéing the aromatics, adding a base layer of flavor.
1 small Onion: Finely chopped. Adds a sweet, aromatic depth to the casserole. Yellow or white onions work well.
2 cloves Garlic: Minced. Provides that essential savory kick that complements the cheese and broccoli.
1 can (10.5 oz / approx. 300g) Condensed Cream of Mushroom Soup: The classic creamy binder for many casseroles. Provides richness and savory flavor. (Cream of Chicken or Cream of Celery can be substituted).
1 cup Milk or Vegetable Broth: Used to thin the condensed soup, creating the perfect sauce consistency. Milk adds richness, while broth keeps it savory.
1/2 cup Sour Cream or Greek Yogurt: Adds a tangy creaminess and richness, balancing the flavors. Full-fat versions yield the creamiest results.
2.5 cups Shredded Sharp Cheddar Cheese: Divided. The star of the show! Sharp cheddar provides a robust cheesy flavor that stands up to the other ingredients. Using freshly shredded cheese melts better than pre-shredded (which often contains anti-caking agents). You’ll use some in the mix and reserve some for the top.
1/2 tsp Salt: Or to taste. Enhances all the other flavors. Adjust based on the saltiness of your soup and cheese.
1/4 tsp Black Pepper: Freshly ground preferred, for a touch of warmth and spice.
Optional: Pinch of Nutmeg or Paprika: Nutmeg complements dairy beautifully, while paprika adds color and a subtle smokiness.

Cook Mode Prevent your screen from going dark

Instructions

Follow these steps for a perfectly baked Cheesy Broccoli Rice Bake:

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar 2-3 quart) baking dish with butter or cooking spray.
Cook Aromatics: Heat the olive oil or butter in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove from heat.
Prepare Broccoli (if using fresh): If using fresh broccoli, you can quickly blanch it for a more tender-crisp result. Bring a small pot of water to a boil, add the florets, cook for 1-2 minutes, then immediately drain and plunge into ice water to stop the cooking. Drain thoroughly. If you prefer very tender broccoli, you can skip the ice bath and just drain well. If using frozen, ensure it’s thawed and patted very dry to remove excess moisture.
Combine Sauce Ingredients: In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk (or broth), and sour cream (or Greek yogurt) until smooth.
Add Cheese and Seasonings: Stir in 2 cups of the shredded cheddar cheese, the sautéed onion and garlic mixture, salt, black pepper, and optional nutmeg or paprika. Mix until the cheese is evenly incorporated.
Combine All Ingredients: Gently fold the cooked rice and the prepared broccoli florets into the cheese sauce mixture. Stir until everything is well combined and evenly coated. Ensure the rice and broccoli are distributed throughout the sauce.
Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly using a spatula.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. For an extra crispy topping, you can mix the cheese with a tablespoon of melted butter and some breadcrumbs before sprinkling (see Additional Tips).
Bake: Place the baking dish in the preheated oven. Bake uncovered for 25-35 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is melted and golden brown. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10 minutes.
Rest: Once baked, carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Serve: Garnish with fresh parsley or a sprinkle of paprika if desired, and serve hot.

Nutrition

Serving Size: one normal portion
Calories: 450