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- 1 cup brown rice - 2 cups vegetable or chicken broth - 2 cups fresh or frozen broccoli florets - 1 can (10.5 oz) cream of mushroom soup - 1 cup shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil

Cheesy Broccoli and Rice Casserole

Discover the ultimate comfort food with this Cheesy Broccoli and Rice Casserole recipe! Bursting with creamy goodness, this dish combines wholesome broccoli, tender brown rice, and a blend of sharp cheddar and mozzarella cheeses. Ideal as a main or side dish, it's perfect for family meals and gatherings. Easy to prepare, this casserole not only delights the taste buds but also packs a nutritious punch. Stir up this creamy favorite and enjoy the warmth it brings to your table!
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Ingredients
  

2 cups uncooked brown rice

4 cups broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of mushroom soup

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup milk

1/2 cup sour cream

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

1 cup breadcrumbs (for topping)

2 tablespoons olive oil or melted butter

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

    Cook the Rice: In a medium saucepan, cook the brown rice according to package instructions. Fluff it with a fork once it’s done and set aside.

      Prepare the Broccoli: If using fresh broccoli, steam it until tender and bright green, about 3-4 minutes. If using frozen, just thaw and drain any excess water.

        Sauté Aromatics: In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion for about 5 minutes until soft. Add the minced garlic and cook for another minute until fragrant. Remove from heat.

          Combine Ingredients: In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, milk, sour cream, half of the cheddar cheese, sautéed onions and garlic, paprika, salt, black pepper, and red pepper flakes (if using). Mix well until everything is evenly coated.

            Transfer to Baking Dish: Spoon the mixture into the prepared baking dish, spreading it out evenly.

              Add Cheese Topping: Sprinkle the remaining cheddar and mozzarella cheeses evenly over the rice and broccoli mixture.

                Prepare Breadcrumb Topping: In a small bowl, combine breadcrumbs with olive oil or melted butter until the breadcrumbs are coated. Sprinkle this mixture evenly over the cheese layer.

                  Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and Serve: Once out of the oven, let the casserole cool for a few minutes. Garnish with fresh parsley before serving.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6-8 servings