Broccoli Recipe

I recently prepared a Cheesy Broccoli Rice Casserole that blends tender white rice and lightly blanched broccoli with cream of mushroom soup, milk, and sour cream. The addition of aromatic garlic, onion, and a mix of cheddar and Monterey Jack cheeses, topped with crispy breadcrumbs, brings an irresistible twist to this time-honored dish.

I recently came across a twist on a classic casserole that got me really excited to try it out and I knew I had to share with you. This Broccoli Rice Casserole is not your typical veggie dish its a fun take on the Cheesy Broccoli Rice Casserole that you might see duplicated in those Cheddar’s Broccoli Cheese Casserole Copycat recipes.

I combined 2 cups of cooked white rice with 4 cups of lightly blanched, chopped broccoli florets and mixed in a can of cream of mushroom soup, half a cup of milk and half a cup of sour cream. I even threw in half a cup chopped onion and minced garlic for that extra kick.

Then I stirred in a cup of shredded cheddar cheese together with half a cup of Monterey Jack cheese. After topping it off with breadcrumbs, salt and pepper, I was eager to try it.

If you like a dish with a twist like Broccoli Casserole Cheese Whiz style then you must give this a go!

Why I Like this Recipe

I really love this Broccoli Rice Casserole because it’s just so comforting and easy to make. Its creamy, cheesy center mixed with tender broccoli and fluffy rice always satisfies my hunger after a long day. I like how the crunchy breadcrumbs add a fun texture contrast to the smooth sauce, and honestly, who doesn’t love that extra cheesy kick from the blend of cheddar and Monterey Jack? Plus, it’s a great way for me to squeeze in some veggies without feeling like I’m eating something super boring.

Ingredients

• White Rice: White rice is simple and provides carbs for energy; it goes good with other flavors.
• Broccoli: Broccoli brings fibre and vitamins, plus a crunchy texture that gives a healthy vibe.
• Cream of Mushroom Soup: Cream of mushroom soup adds rich savor and creaminess, binding ingredients really well.
• Milk: Milk infuses a subtle sweetness and smooth texture, elevating the overall creaminess.
• Sour Cream: Sour cream gives tanginess that complements the savory sauce, making the dish more interestin.
• Cheddar Cheese: Shredded cheddar cheese melts into gooey pockets, offering protein and bold flavor that excites.
• Monterey Jack Cheese: Monterey Jack cheese gives a milder taste and smooth melt that nicely balances flavors.

Ingredient Quantities

• 2 cups cooked white rice
• 4 cups chopped broccoli florets, blanched lightly
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 350°F.

2. In a big bowl, stir together the 2 cups of cooked white rice, 4 cups of chopped broccoli florets (they should be blanched lightly), and the can of cream of mushroom soup.

3. Mix in 1/2 cup milk and 1/2 cup sour cream until everything is smooth.

4. Add the 1/2 cup chopped onion and the 2 minced garlic cloves then season with salt and pepper to taste.

5. Stir in 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese until it’s all well combined.

6. Pour the mixture into a greased casserole dish ensuring its spread out evenly.

7. Evenly sprinkle 1/2 cup breadcrumbs over the top.

8. Bake it in the oven for about 25 to 30 minutes until the edges are bubbly and the breadcrumbs get a golden color.

9. Carefully take it out of the oven and let it rest for a few minutes so it sets a bit more.

10. Scoop out servings and enjoy your delicious Broccoli-Rice Casserole while it’s warm.

Equipment Needed

1. Oven – make sure its preheated to 350°F
2. Large mixing bowl for stirring all the ingredients together
3. Measuring cups and spoons for getting the right amounts
4. A wooden spoon or spatula to mix the rice, soup, and other ingredients
5. Casserole dish that you can grease and use for baking
6. Knife for chopping the onion and mincing the garlic
7. A pot or steamer basket to lightly blanch the broccoli
8. Can opener for the cream of mushroom soup
9. Oven mitts so you can safely remove the hot dish from the oven
10. Serving spoon or spatula to scoop out the casserole once its done

FAQ

Broccoli Recipe Substitutions and Variations

• If you dont have cooked white rice, try using quinoa or brown rice for a nuttier texture
• Instead of cream of mushroom soup, you can make a quick homemade mushroom sauce with broth, mushrooms, and a bit of cream or just use cream of celery soup
• You can swap sour cream with Greek yogurt which gives similar tang but its a bit healthier
• For cheddar cheese, try using colby jack or even pepper jack if you want a slight kick

Pro Tips

1. Try not to overmix the milk and sour cream with the soup, cuz if you stir it too much it might turn too runny, and honestly a few lumps make it taste better.
2. Make sure you don’t overcook the broccoli when you’re blanching it; keep it kinda crisp so you still got that crunchy bite instead of it turning all mushy.
3. Toast those breadcrumbs in a little butter on the stove first – it’ll add a nice crunch and extra flavor that really makes a difference.
4. Once it’s out of the oven, let it sit for a few minutes, i mean, don’t rush it; that extra time helps the dish set up properly and the flavors get mixed really well.