Easy Cheesy Broccoli Casserole
This cheesy broccoli casserole is a creamy, satisfying side dish that's perfect for family dinners, potlucks, or holiday gatherings.
Ingredients
- 4 cups fresh broccoli florets (or frozen, thawed)
- 1 cup cooked white or brown rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1½ cups shredded cheddar cheese
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup breadcrumbs (optional for topping)
- 2 tbsp melted butter (for breadcrumbs)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Blanch the broccoli: Bring a large pot of water to a boil, add the broccoli florets, and cook for 2 minutes. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the cooked rice and blanched broccoli to the cheese mixture. Mix well to coat evenly.
- Transfer the mixture to the prepared baking dish.
- If using breadcrumbs, toss them with melted butter and sprinkle evenly over the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbly and golden brown on top.
- Serve warm and enjoy!
Notes
- For a gluten-free option, use gluten-free breadcrumbs or omit them entirely.
- Experiment with different cheeses like Gruyère or Monterey Jack for unique flavors.