Broccoli rice cheese casserole

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.

Start by heating 2 cups of heavy whipping cream and 4 cups of savory milk in a pot.

Add 4 cups of already cooked rice and 4 cups of already cooked broccoli to the mixture.

Use half a can of cream of mushroom soup and a whole can of cream of chicken soup.

Grate and add 1 pack (8 oz) of cream cheese, cut into pieces, to the pot.

Add 1 cup of mozzarella cheese to the mixture.

Add 1.5 cups of white cheddar cheese and 1.5 cups of sharp cheddar cheese to the pot.

Stir the mixture continuously to prevent the cheese from burning.

Prepare a thickening agent by mixing butter and flour; add 1 tablespoon of this mixture to the sauce and stir until thickened, adding another tablespoon if necessary.

In a mixing bowl, combine 4 cups of cooked rice with black pepper, garlic powder, onion powder, and a little salt.

Add the cheese sauce to the rice mixture and mix well.

Add 4 cups of cooked broccoli to the mixture and combine gently to avoid breaking the broccoli too much.

Spray a baking pan lightly with cooking spray and transfer the mixture into the pan.

Bake in the oven for about 25 to 30 minutes, checking for doneness.

After 25 to 30 minutes, sprinkle additional cheese on top and bake for another 5 to 10 minutes until melted and bubbly.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens