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Cheesy Broccoli Casserole

A creamy and cheesy casserole packed with nutritious broccoli, perfect for weeknight dinners and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broccoli florets Fresh or frozen, blanched before use.
  • 1 cup shredded cheddar cheese Reserve half for topping.
  • 1 cup cream of mushroom soup Can use homemade or store-bought.
  • 1/2 cup sour cream Adds creaminess to the dish.
  • 1/2 cup cooked rice Use white or brown rice.
  • 1/2 cup bread crumbs For a crunchy topping.
  • 1 tablespoon olive oil Drizzle over breadcrumbs for extra crunch.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a pot of boiling water, blanch the broccoli florets for about 3-4 minutes, just until tender. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, cooked rice, salt, and pepper. Stir until well blended.
  4. Add in the blanched broccoli and half of the shredded cheddar cheese. Gently mix until everything is evenly coated.
  5. Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
Baking
  1. Sprinkle the remaining shredded cheese on top, followed by the bread crumbs. Drizzle the olive oil over the bread crumbs.
  2. Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbly.
  3. Remove from the oven and let it cool for a few minutes before serving.

Notes

This casserole can be customized with other vegetables like cauliflower or carrots. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.