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To make Cheesy Broccoli Cheddar Rice Casserole, gather these simple ingredients: - 2 cups cooked white rice - 3 cups fresh broccoli florets (steamed until tender) - 1 cup sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1 can (10.5 oz) cream of mushroom soup - 1/2 cup whole milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup breadcrumbs - 2 tablespoons olive oil - Optional: 1/4 teaspoon red pepper flakes for heat To make this casserole, you need a few key tools: - Large mixing bowl - 9x13 inch casserole dish - Small bowl for breadcrumbs - Cooking pot for steaming broccoli - Oven for baking You can add a few extra ingredients to enhance the taste: - 1/4 teaspoon red pepper flakes for a spicy kick - Fresh herbs like parsley or thyme for freshness - A squeeze of lemon juice for brightness This recipe is easy to follow and fun to make, so don’t forget to check the Full Recipe for more details! To start, gather your ingredients. You will need cooked white rice and fresh broccoli florets. I like to steam the broccoli until it is tender. It keeps the bright color and nice crunch. Shred your sharp cheddar and mozzarella cheese. This step makes mixing easier. Next, grab your cream of mushroom soup and whole milk. You will also need garlic powder, onion powder, salt, pepper, breadcrumbs, and olive oil. If you want a kick, add red pepper flakes. In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, whole milk, garlic powder, onion powder, and a pinch of salt and pepper. Mix everything well. I always stir in half of both cheeses at this point. This helps the flavors blend nicely. Once mixed, transfer the mixture to a greased 9x13 inch casserole dish. Spread it evenly across the bottom. In a small bowl, mix breadcrumbs with olive oil. If you like heat, add red pepper flakes. Sprinkle this mixture over the casserole for a crunchy top. Then add the remaining cheddar and mozzarella cheese on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. You want the cheese to be bubbly and the breadcrumbs golden. Once done, let it cool for a few minutes. For a nice touch, garnish with fresh parsley or extra cheese before serving. Enjoy your cheesy broccoli cheddar rice casserole! For the full recipe, check the previous section. When it comes to cheese, I love using sharp cheddar. It adds a bold flavor. Mozzarella is great for creaminess and stretch. You can also mix in pepper jack for a spicy kick. Avoid pre-shredded cheese, as it contains anti-caking agents. Freshly shredded cheese melts better, giving you that perfect gooey texture. To keep your casserole moist, use enough liquid. The cream of mushroom soup and whole milk work well together. Don’t skip the cheese, as it adds moisture too. If your mixture seems dry, add a bit more milk. Bake it covered for the first 15 minutes. This helps trap steam and keeps everything nice and juicy. Spices can really elevate your casserole. Garlic powder and onion powder are my go-to choices. They add depth without overwhelming the dish. If you like heat, try adding red pepper flakes. Start with a little, then taste and adjust. Always season with salt and pepper to bring out the flavors. Don’t be afraid to experiment! {{image_2}} If you want to keep this dish vegetarian, you are in luck! The base of this casserole is already meat-free. You can use a cream of celery soup or a homemade white sauce instead of cream of mushroom soup. This swap adds a nice twist to the flavor. You can also add more veggies. Try bell peppers, carrots, or even peas. They add color and nutrients. To make this casserole gluten-free, swap the cream of mushroom soup for a gluten-free version. Many brands offer this option in stores. You can also use gluten-free breadcrumbs on top. This keeps the crunch and flavor without the gluten. Always check your cheese labels too. Most cheeses are gluten-free, but it’s best to be sure. Want to make it a meal? You can add proteins like chicken or ham. For chicken, use cooked, shredded chicken. Add about two cups to your rice and broccoli mix. If you prefer ham, diced ham works great too. Use about one to two cups, depending on how meaty you want it. Both options make the casserole heartier and more filling. For a full recipe, check out the detailed steps above! Storing leftovers from your Cheesy Broccoli Cheddar Rice Casserole is simple. First, let the casserole cool down completely. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to avoid drying out. To reheat, you can use the oven or a microwave. If using the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes, or until warm. If using a microwave, place a portion in a microwave-safe bowl. Heat for 1-2 minutes, checking often to ensure it heats evenly. If you want to save your casserole for later, freezing works great. First, let it cool completely. Then, cut it into portions for easy thawing. Wrap each portion in plastic wrap, then place them in a freezer bag. This way, it can last for up to two months. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal anytime! For the full recipe, check out the Cheesy Broccoli Delight Casserole. Yes, you can use frozen broccoli. Just make sure to thaw and drain it first. Frozen broccoli cooks faster, so watch it closely. It can work well in this cheesy broccoli cheddar rice casserole. Using frozen broccoli saves time and effort, making this dish even easier to prepare. If you want a substitute for cream of mushroom soup, try cream of chicken soup instead. You can also blend silken tofu with vegetable broth for a vegan option. Another choice is to make a homemade white sauce with milk, butter, and flour. Each option adds its own unique flavor while keeping your casserole creamy. To make this recipe ahead of time, prepare it up to the baking step. After mixing all the ingredients, cover the dish and store it in the fridge for up to 24 hours. When ready to bake, just remove it from the fridge and let it sit for 15 minutes at room temperature. Then, bake as directed. This way, you can enjoy a warm, cheesy broccoli cheddar rice casserole without the last-minute rush. This guide covered all you need for a great casserole. We discussed essential ingredients, helpful tips, and tasty variations. You can now prepare it with confidence. Always choose the best cheese and avoid a dry dish. Make it your own with fun flavors or proteins. Store leftovers properly to enjoy later. With these steps, you’ll create a delicious meal every time. Enjoy cooking and sharing your casserole creations!

Cheesy Broccoli Cheddar Rice Casserole

Discover the ultimate comfort food with this Cheesy Broccoli Delight Casserole! This delicious and easy recipe combines fluffy rice, tender broccoli, and a creamy cheese sauce, topped with crispy breadcrumbs for that perfect crunch. Get ready to impress your family with this tasty dish that's perfect for any occasion. Click through now to explore this delightful recipe and make mealtime a hit!
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Ingredients
  

2 cups cooked white rice

3 cups fresh broccoli florets (steamed until tender)

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 can (10.5 oz) cream of mushroom soup

1/2 cup whole milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup breadcrumbs

2 tablespoons olive oil

Optional: 1/4 teaspoon red pepper flakes for heat

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, whole milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.

      Stir in half of the cheddar cheese and mozzarella cheese, saving the other half for topping.

        Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.

          In a small bowl, mix the breadcrumbs with olive oil and red pepper flakes (if using) for added flavor.

            Sprinkle the breadcrumb mixture evenly over the top of the casserole.

              Top with the remaining cheddar and mozzarella cheese.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

                  Remove from the oven and let it cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Garnish with fresh parsley or a sprinkle of extra cheese just before serving for a pop of color. Serve hot and enjoy!