Cheesy Broccoli Rice Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and sodium.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Boil the rice according to package instructions, typically in a stock pot with salted water for about 11 minutes.

Chop the block of cheddar cheese into pieces.

Pour some milk into the chopped cheese to help create a cheese sauce.

Melt the cheese over low heat, stirring occasionally to prevent burning.

Add a full can of cream of chicken soup to the melted cheese and stir well.

Chop fresh broccoli into bite-sized pieces.

Once the rice is done, place it into a 9x13 baking dish.

Add the chopped broccoli on top of the rice in the baking dish.

Season the cheese sauce with salt, pepper, garlic powder, and onion powder to taste.

Add 3 to 4 tablespoons of butter to the cheese sauce and mix well until creamy.

Mix the broccoli and rice together in the baking dish.

Preheat the oven to 350°F.

Pour the cheese sauce over the broccoli and rice mixture in the baking dish.

Add half of the shredded cheese into the mixture and mix well, reserving the other half for topping.

Cover the baking dish with foil to prevent drying out during baking.

Bake in the preheated oven, covered, for an unspecified time.

Remove the foil during the last 10 minutes of baking to allow the top to become crispy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens