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To make Cheesy Broccoli Rice Casserole, gather these simple ingredients: - 1 cup uncooked brown rice - 2 cups vegetable broth - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup - 1/2 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/2 teaspoon salt - 1/2 cup breadcrumbs - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped (for garnish) You can swap some items if needed: - Use white rice instead of brown rice for a quicker cook time. - Swap vegetable broth for chicken broth for more flavor. - If you don't have cream of mushroom soup, use cream of chicken or a homemade version. - Almond milk or oat milk can replace regular milk for a dairy-free option. - Try different cheese, like Monterey Jack or mozzarella, for a unique taste. Choose fresh, vibrant broccoli for the best taste. Look for firm florets and bright green color. Store any leftovers in an airtight container in the fridge for up to three days. Keep the uncooked rice in a cool, dry place. Use it within a year for the best flavor. If you want to make this dish ahead, you can prepare it and store it in the fridge before baking. Just remember to bake it fresh for that warm, cheesy goodness. For the full recipe, check out the details above! First, I bring the vegetable broth to a boil in a large saucepan. Then, I add 1 cup of uncooked brown rice to the pot. I cover it and lower the heat. I let it cook for about 45 minutes. The rice needs to be tender and fluffy. While the rice cooks, I steam 2 cups of fresh broccoli florets. I put them in a pot with a bit of water. After 4 to 5 minutes, they should be bright green and tender. Once done, I drain the broccoli and set it aside. In a large mixing bowl, I combine the cooked rice and steamed broccoli. Next, I add 1 cup of cream of mushroom soup and 1/2 cup of milk. I also add 1/2 cup of shredded cheddar cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, black pepper, and salt. I stir everything together until well mixed. The mixture should look creamy and colorful. Then, I transfer it into a greased 9x13 inch baking dish, spreading it evenly. In a small bowl, I mix 1/2 cup of breadcrumbs with 2 tablespoons of olive oil. I sprinkle this mixture over the casserole. Next, I top it with the remaining 1/2 cup of shredded cheddar cheese. Now, I bake the dish in a preheated oven at 350°F (175°C) for 25 to 30 minutes. I watch for it to get bubbly and the top to turn golden brown. Once it is done, I take it out and let it cool for a few minutes. For a nice touch, I garnish it with fresh parsley. You can find the full recipe above for all the delicious details. To make your Cheesy Broccoli Rice Casserole just right, focus on the rice. Use brown rice for a nutty taste and chewy texture. Cook it fully in vegetable broth for added flavor. This will keep the rice moist and flavorful. When you steam the broccoli, don't overcook it. You want it bright green and still crisp. This will help it hold its shape in the casserole. To boost the flavor, season well. Add garlic powder and onion powder for depth. You can also mix in some fresh herbs like thyme or basil for a fresh touch. If you like a little heat, sprinkle in some red pepper flakes. The cream of mushroom soup brings richness, but feel free to add a splash of soy sauce for an umami kick. This casserole is a meal on its own, but you can serve it with a side salad. A simple green salad with lemon vinaigrette balances the rich flavors. For a heartier meal, pair it with grilled chicken or fish. If you're having guests, consider serving it with crusty bread to soak up all the cheesy goodness. For quick ideas, you can also add some roasted nuts on top for crunch. Check out the Full Recipe for more details! {{image_2}} You can easily add protein to your Cheesy Broccoli Rice Casserole. Chicken, turkey, or even tofu works well. Just cook your protein first, then mix it in with the rice and broccoli. This adds flavor and makes the dish more filling. If you choose chicken, shred it for a nice texture. You can also use cooked sausage for a hearty twist. For a vegan version, swap the cheese and cream of mushroom soup. Use cashew cream or coconut milk instead. Nutritional yeast can mimic cheese flavor, adding a cheesy taste. For gluten-free options, ensure the breadcrumbs are gluten-free. This dish is flexible, so feel free to experiment with different plant-based ingredients. Cheese is a star in this casserole. While cheddar is classic, you can mix it up. Try mozzarella for a stretchy, gooey texture. Pepper jack adds a spicy kick. Use a blend of your favorites for more depth. Just remember to keep the total amount the same as in the recipe for the best results. You can find the Full Recipe above for all the details on making this dish. Once you finish your Cheesy Broccoli Rice Casserole, let it cool. Then, place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, take the casserole out of the fridge. Preheat your oven to 350°F (175°C). Place the casserole in the oven and cover it with foil. Heat for about 20-25 minutes. This keeps it moist and warm. You can also use the microwave. Heat it in short bursts, stirring in between, until it’s hot. If you want to freeze the casserole, wrap it tightly in plastic wrap. Then, place it in a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors fresh and tasty. You can prepare Cheesy Broccoli Rice Casserole in advance. Start by cooking the rice and broccoli as usual. Mix all the ingredients together, but don’t bake it yet. Cover the dish and store it in the fridge. You can do this a day ahead. When you're ready to eat, just pop it in the oven. Bake as directed until hot and bubbly. This makes it easy for busy days. Yes, you can use frozen broccoli for this dish. Frozen broccoli is already blanched, so it cooks faster. Just thaw it and drain excess water before adding it to the mix. This saves time and still gives you that great taste. The texture may be a bit softer, but it works well in this casserole. Cheddar cheese is my go-to for this recipe. It melts well and has a great flavor. You can also try other cheeses like Monterey Jack or Gouda for a twist. Mixing different cheeses can add depth to the flavor. Just remember to use good quality cheese for the best results. You can find the full recipe to explore different cheese options and combinations. This blog post covered everything you need for Cheesy Broccoli Rice Casserole. We discussed the ingredients, how to prepare them, and step-by-step cooking tips. You learned about ingredient quality and storage methods too. Consider trying the variations for a personal touch. My final thought is to experiment with your flavors and enjoy the process. This dish is about comfort and creativity. Happy cooking!

Cheesy Broccoli Rice Casserole

Savor the deliciousness of Cheesy Broccoli Rice Casserole — a comforting dish perfect for any occasion! This easy recipe combines nutritious brown rice, fresh broccoli, and creamy cheddar cheese for a meal your family will love. With simple ingredients and straightforward steps, you can have this flavorful casserole ready in just over an hour.
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Ingredients
  

1 cup uncooked brown rice

2 cups vegetable broth

2 cups fresh broccoli florets

1 cup shredded cheddar cheese

1 cup cream of mushroom soup (you can use a homemade version)

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup breadcrumbs

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large saucepan, bring the vegetable broth to a boil. Add the brown rice, cover, and reduce the heat to low. Cook according to package instructions until the rice is tender, about 45 minutes.

      While the rice is cooking, steam the broccoli florets in a pot with a little water until vibrant green and tender, about 4-5 minutes. Drain and set aside.

        In a mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, milk, 1/2 cup of shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Stir until all ingredients are well incorporated.

          Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly across the bottom.

            In a small bowl, mix the breadcrumbs with olive oil until combined. Sprinkle the breadcrumb mixture evenly over the casserole.

              Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

                  Once done, remove from the oven and let cool slightly before serving. Garnish with fresh parsley for a pop of color.

                    Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | Serves 6