Ingredients
2 cups cooked white rice (or brown rice)
3 cups fresh broccoli florets (steamed or blanched)
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons unsalted butter
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
1 cup shredded sharp cheddar cheese (plus extra for topping)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional topping: crushed Ritz crackers or breadcrumbs mixed with melted butter
Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.Cook aromatics:
In a skillet over medium heat, melt butter. Sauté diced onion and minced garlic until soft and fragrant (about 3–4 minutes).Prepare the mixture:
In a large bowl, combine cooked rice, steamed broccoli, sautéed onions and garlic, cream of mushroom soup, sour cream, milk, salt, pepper, and 1 cup shredded cheddar cheese. Mix until well combined.Assemble the casserole:
Spread the mixture evenly into the prepared baking dish. Sprinkle additional cheese (and optional crushed crackers) on top.Bake:
Bake for 25–30 minutes, until the cheese is melted and the casserole is hot and bubbly.Serve:
Let cool slightly before serving. Enjoy!
Notes
Swap cream of mushroom for cream of chicken or cream of cheddar if you prefer.
You can use frozen broccoli (thawed) instead of fresh.
For a lighter version, use low-fat sour cream and cheese.
Add shredded cooked chicken to turn it into a full meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop (~1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg