Baked Cheesy Broccoli Rice Casserole is a classic baked dish made with cooked rice, tender broccoli florets, and a rich cheese sauce. It’s often topped with melted cheese or buttery breadcrumbs, creating a creamy inside with a slightly crisp, golden top. This dish is a comforting way to combine vegetables, grains, and dairy into one flavorful casserole that works as both a side and a main course.
2 cups cooked rice (white or brown)
2 cups broccoli florets (fresh or frozen, steamed until tender)
1 can (10 oz) cream of mushroom or cream of chicken soup
1 cup milk
1 ½ cups shredded cheddar cheese (plus extra for topping)
½ cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
½ tsp salt
½ tsp black pepper
¼ tsp paprika (optional, for color)
½ cup breadcrumbs (optional for topping)
Preheat the oven – Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the vegetables – Steam or microwave broccoli until tender but still bright green, then drain well.
Make the cheese sauce – In a skillet, melt butter over medium heat. Add chopped onion and garlic; cook until soft. Stir in soup, milk, sour cream, salt, pepper, and paprika. Mix until smooth.
Add the cheese – Stir in 1 ½ cups of cheddar cheese until melted and creamy.
Combine the mixture – In a large bowl, mix cooked rice, steamed broccoli, and the cheese sauce. Stir until everything is evenly coated.
Assemble the casserole – Pour the mixture into the prepared baking dish and spread evenly.
Add the topping – Sprinkle with extra cheese and breadcrumbs for a golden crust.
Bake until bubbly – Bake uncovered for 25–30 minutes until hot and the top is lightly browned.
Cool before serving – Let it rest for 5 minutes before serving for the perfect texture.
Find it online: https://gordonramsayeats.com/cheesy-broccoli-rice-casserole/