Description
A delightful dish combining creamy textures with cheesy goodness, perfect for sneaking in veggies. This recipe is easy to make and satisfies both kids and adults alike.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon butter (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, broccoli florets, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until well mixed and creamy.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. If using breadcrumbs, melt the butter and mix it with the breadcrumbs, then sprinkle over the casserole.
- Bake for 25-30 minutes, or until the cheese is melted and the top is golden brown. Serve warm and enjoy!
Notes
To make the dish vegetarian-friendly, substitute the cream of mushroom soup with a homemade creamy vegetable soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg