Broccoli Casserole with Cheddar and Rice
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5.0
3 reviews
Excellent
Broccoli Casserole with Cheddar and Rice
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Broccoli Casserole is a classic dish that has been making its way onto potluck dinners and Sunday meals at home for generations. Well, we just elevated this dish to levels your guests will be talking about for days. And the whole thing can be prepared a day in advance (before baking).
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Ingredients
- 3 cups cream of mushroom soup click the link for easy recipe
- 2 heads broccoli cut into small florets
- 1 lb cheddar cheese grated
- 2 cups steamed rice click the link for easy recipe
- ½ cup scallions chopped
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon unsalted butter melted, plus extra for greasing dish
- ½ cup Panko bread crumbs
- ¼ cup Parmesan Cheese
Instructions
Make-Ahead
- Cream of mushroom soup (see link in the ingredients list)
Prepare the Casserole
- Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.
- Preheat oven to 375°F.
- Grease a 9x13" baking dish with butter or cooking spray.
- In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.
- In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.
- Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.
- Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
- Remove from the oven and allow to sit for 5 to 10 minutes.
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- The homemade cream of mushroom soup really puts this dish over the top. It can be made days in advance. See the link for the recipe in the ingredients list. If you like the casserole extra creamy, go with 4 cups of soup (this is what we used in the video). We think 3 cups is actually a better ratio of soup to the other ingredients.
- The casserole can be assembled up to adding the bread crumbs up to a day in advance. Keep in the fridge and cover with foil. Add the breadcrumb mixture just before baking.
- Leftovers will keep in an air-tight container with a lid for up to 1 week. And the casserole can be frozen (baked or unbaked) for up to 2 months. If unbaked, allow to thaw and then bake according to recipe directions. If baked, then allow to thaw, cover with foil, and reheat in a 350°F oven until heated through, about 20 minutes.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
32g
(11%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
1811mg
(75%)
Potassium
740mg
(21%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1691IU
(34%)
Vitamin C
137mg
(152%)
Calcium
540mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1811mg | 75% |
| Potassium | 740mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1691IU | 34% |
| Vitamin C | 137mg | 152% |
| Calcium | 540mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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