Creamy Broccoli Cheese Rice Casserole
A comforting and cheesy casserole perfect for a weeknight dinner. This easy recipe combines tender rice, broccoli, and a creamy cheese sauce for a delicious and satisfying meal.
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Long-grain rice uncooked
- 2 cups Chicken broth
- 10 ounces Frozen chopped broccoli thawed and drained
- 10.75 ounces Condensed cream of mushroom soup can
- 1/2 cup Milk
- 1 cup Shredded cheddar cheese
- 1/2 cup Shredded Monterey Jack cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add rice to the skillet and cook for 1 minute, stirring constantly, until lightly toasted.
- Stir in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Stir in the thawed broccoli, cream of mushroom soup, milk, cheddar cheese, Monterey Jack cheese, salt, and pepper. Mix well to combine.
- Pour the mixture into the prepared baking dish.
- Bake for 20-25 minutes, or until bubbly and heated through, and the cheese is melted and lightly browned.
- Let stand for 5-10 minutes before serving.
Notes
For a richer flavor, use homemade cream of mushroom soup. You can also add other vegetables like peas or carrots. Feel free to experiment with different cheeses – Gruyere or Fontina would also be delicious!