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Welcome to the delicious world of Cheesy Dreamy Broccoli Rice Bake—a dish that perfectly marries comfort food with nutritional goodness. This delightful casserole not only tantalizes the taste buds but also serves as a wholesome option that can cater to the entire family. Whether you are looking for a cozy side dish to accompany your main course or a satisfying vegetarian entrée, this recipe has something to offer everyone.

Creamy Broccoli Rice Bake

Discover the comforting flavors of Cheesy Dreamy Broccoli Rice Bake, a delightful casserole that combines the richness of cheese with the nutritional benefits of broccoli. Perfect for busy weeknights or family gatherings, this dish offers a creamy, satisfying experience that kids will love. With its easy preparation and versatile ingredients, it not only makes a comforting side but can also stand alone as a fulfilling vegetarian main course. Get ready to enjoy a delicious family meal!
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Ingredients
  

2 cups broccoli florets (fresh or frozen)

1 cup long-grain white rice

3 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 cup shredded sharp cheddar cheese

1 cup cream of mushroom soup (or homemade if preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon paprika

1/2 cup sour cream

1/4 cup grated Parmesan cheese (optional for topping)

1 cup panko breadcrumbs (for a crunchy topping)

Fresh parsley (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    Cook the Rice: In a medium-sized pot, combine the long-grain rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

      Prepare the Broccoli: While the rice is cooking, steam the broccoli florets until they are bright green and tender, about 5-7 minutes (if using frozen, cook according to package instructions). Chop into smaller pieces if desired.

        Sauté Onions and Garlic: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté for about 4-5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

          Combine Mixture: In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onions and garlic, cream of mushroom soup, sour cream, onion powder, garlic powder, black pepper, salt, and paprika. Mix well until all ingredients are evenly incorporated.

            Add Cheese: Fold in the shredded cheddar cheese until it’s distributed throughout the mixture.

              Transfer to Baking Dish: Pour the creamy broccoli and rice mixture into the prepared baking dish, spreading it evenly.

                Prepare Topping: In a small bowl, combine panko breadcrumbs with grated Parmesan cheese (if using). Sprinkle the breadcrumb mixture generously over the top of the casserole.

                  Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mixture is bubbly.

                    Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve warm as a hearty side dish or a comforting main meal.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8