Broccoli Rice Hot Dish
Packed with comfort and flavor, this Broccoli Rice Hot Dish is a wholesome, crowd-pleasing casserole that combines tender broccoli florets, creamy mushroom sauce, and fluffy white rice, all layered with gooey melted cheddar cheese. Perfect for busy weeknights or potluck gatherings, this recipe is as simple as it is satisfying, featuring a quick 15-minute prep time and customizable toppings like buttery panko breadcrumbs or parmesan for a delightful crunch. With its rich blend of savory ingredients like sautéed onions, sour cream, and a touch of garlic, this hot dish delivers a hearty, oven-baked classic that’s sure to become a family favorite. Serve this creamy, cheesy casserole as a comforting main dish or a standout side for a cozy dinner. Tags: broccoli casserole, cheesy rice bake, easy weeknight meal, comfort food.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white rice
- 2 cups cheddar cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 0.5 cup milk
- 1 medium yellow onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional, for topping)
- 0.5 cup panko breadcrumbs (optional, for topping)
- 1 teaspoon olive oil (optional, to toast breadcrumbs)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until just tender but still vibrant green. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the cream of mushroom soup, sour cream, milk, garlic powder, salt, and black pepper. Mix well and cook for 2-3 minutes until the sauce is heated through.
Remove the skillet from heat. Fold in the cooked rice, blanched broccoli, and 1 1/2 cups of shredded cheddar cheese. Stir until well combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using the optional topping, mix panko breadcrumbs with olive oil and grated parmesan, and scatter over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the hot dish is bubbly and the top is golden brown.
Allow the dish to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 5784 mg | 251% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 40.8 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2550 mg | 196% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
