Cheesy Broccoli Rice Casserole

by HomeCooking
Prep: 10m
Cook: 28m
vegetarian
Cheesy Broccoli Rice Casserole - Image

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Ingredients
Servings:8
1tbspbutter
1yellow onion
1/2cupcelery
3cupbroccoli
10 1/2ozcream of mushroom soup
5ozevaporated milk
2cupcheddar cheese
3cupcooked rice
salt and pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Sauté the veggies

    Melt the butter in a large skillet over medium-high heat. Add the chopped onion, chopped celery, and broccoli. Cook, stirring, until crisp-tender, 3 to 5 minutes.

  1. 2

    Build the cheese sauce

    Stir in the cream of mushroom soup, evaporated milk, and shredded cheddar. Keep stirring over low heat until the cheese melts in and the sauce goes smooth. Season with a pinch of salt and pepper.

  2. 3

    Assemble and bake

    Preheat the oven to 325°F. Spread the cooked rice in a greased 8-inch square baking dish. Pour the cheese sauce over the top — don't stir it in. Bake uncovered until bubbly, 25 to 30 minutes.

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Cheesy Broccoli Rice Casserole

Created by: HomeCooking

Prep Time: 10m
Cook Time: 28m
Servings: 8

Ingredients

  • 1 tbsp butter
  • 1 yellow onion
  • 1/2 cup celery
  • 3 cup broccoli
  • 10 1/2 oz cream of mushroom soup
  • 5 oz evaporated milk
  • 2 cup cheddar cheese
  • 3 cup cooked rice
  • salt and pepper

Instructions

  1. Sauté the veggiesMelt the butter in a large skillet over medium-high heat. Add the chopped onion, chopped celery, and broccoli. Cook, stirring, until crisp-tender, 3 to 5 minutes.
  2. Build the cheese sauceStir in the cream of mushroom soup, evaporated milk, and shredded cheddar. Keep stirring over low heat until the cheese melts in and the sauce goes smooth. Season with a pinch of salt and pepper.
  3. Assemble and bakePreheat the oven to 325°F. Spread the cooked rice in a greased 8-inch square baking dish. Pour the cheese sauce over the top — don't stir it in. Bake uncovered until bubbly, 25 to 30 minutes.

Notes & Tips

This is the casserole I bring when somebody says 'just bring a side' and means it as a trap — because this dish always steals the show next to the ham or the roast. It's basically broccoli cheddar soup that grew up and got a job holding down the potluck table. A couple things I've learned making this a hundred times: use whatever rice you've got going stale in the pantry, it all works. And don't skip the 'don't stir' step before baking — letting that cheese sauce sit right on top is what gives you that golden, bubbly crust instead of a mushy mix-in. Leftovers reheat like a dream, so I usually double it on purpose.