Cheesy Broccoli Rice Casserole

$- 1 cup uncooked brown rice - 2 cups vegetable broth - 2 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup cream cheese, softened - 1/2 cup sour cream - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (panko recommended for added crunch) - 2 tablespoons olive oil The ingredients for Cheesy Broccoli Rice Casserole are simple but full of flavor. I love using brown rice for its nutty taste and health benefits. You can swap it for white rice if you prefer. Just adjust the cooking time a bit, as white rice cooks faster. Fresh broccoli florets add a nice crunch and vibrant color. You can use frozen broccoli in a pinch, but fresh gives a better texture. The combination of sharp cheddar and mozzarella makes this dish super cheesy. If you're feeling adventurous, try different cheeses like gouda or pepper jack for a twist. Cream cheese and sour cream bring richness to the dish. If you want dairy-free options, look for plant-based cream cheese and yogurt. These alternatives will keep the casserole creamy without the dairy. The spices, like Dijon mustard and paprika, add depth to the flavor. Don’t skip the salt and pepper; they enhance all the other tastes. Lastly, panko breadcrumbs on top give that perfect crunch when baked. - Brown rice vs. white rice: Brown rice is heartier. White rice cooks faster but is softer. - Dairy-free alternatives for cream cheese and sour cream: Use cashew cream or coconut yogurt for a vegan option. - Different types of cheese for flavor variations: Try gouda, pepper jack, or even feta for a different taste. - Metric conversions for global readers: 1 cup is about 240 mL. - Adjusting ingredient quantities for serving size: For more servings, simply double or triple each ingredient. - Preheat your oven to 375°F (190°C). - In a pot, combine 1 cup of uncooked brown rice and 2 cups of vegetable broth. Bring it to a boil, then lower the heat. Cover and cook for 35-40 minutes until the rice is tender and the liquid is gone. Once done, set it aside. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 medium diced onion. Sauté it for about 5 minutes until it turns translucent. - Next, stir in 2 cloves of minced garlic. Cook for 1-2 minutes until fragrant. - Add 2 cups of fresh broccoli florets. Sauté them for 4-5 minutes until bright green and slightly tender. - In a large mixing bowl, combine the cooked rice, sautéed onion and broccoli, 1 cup of shredded sharp cheddar cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of softened cream cheese, 1/2 cup of sour cream, 1 teaspoon of Dijon mustard, 1 teaspoon of paprika, salt, and pepper. Mix well until everything is blended. - Transfer this mixture into a greased 9x13 inch baking dish. Spread it evenly. - Sprinkle the top with 1/2 cup of breadcrumbs, covering all areas for a crunchy topping. - Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and the breadcrumbs turn golden brown. - Let it cool for a few minutes before serving. This helps the casserole set nicely. For the full recipe, check out the section above! Letting the casserole set is key. After baking, let it cool for about 10 minutes. This helps the layers firm up and makes serving easier. The right cheesy texture comes from mixing cheeses. Use sharp cheddar for flavor and mozzarella for meltiness. Cream cheese adds creaminess, so don’t skip it! You can make this dish lighter without losing taste. Swap some cream cheese for Greek yogurt. It adds creaminess while cutting calories. You can also add more veggies. Try adding carrots, peas, or even spinach for extra nutrients. For protein, consider adding cooked chicken or beans. Garnish your casserole with fresh parsley for color. A sprinkle of paprika on top can also add flair. Serve it warm with a side salad for a nice crunch. This combo makes for a well-rounded meal. You can also add crusty bread for a comforting touch. For the full recipe, check out the cooking guide. {{image_2}} You can customize Cheesy Broccoli Rice Casserole to fit your diet. For a gluten-free option, use brown rice. It cooks well and keeps the dish tasty. You can also swap the vegetable broth for a gluten-free broth. If you prefer a vegan version, replace the dairy. Use plant-based cream cheese and sour cream. Opt for vegan cheese for that gooey texture. Combining these swaps makes a delicious vegan casserole. You won’t miss the cheese at all! Adding spices can elevate your casserole. For a bit of heat, sprinkle in cayenne pepper. Italian herbs can bring a nice aroma and taste. Both options give the dish a new twist. Mix in different vegetables for surprise flavors. Spinach adds a lovely green color and nutrition. Bell peppers can add sweetness and crunch. Feel free to experiment with your favorite veggies! If you have leftovers, don't waste them! You can make a wrap with the casserole. Just add some greens and roll it up in a tortilla. Another great idea is to turn it into soup. Just add some broth and heat it up. You can even serve it over baked potatoes for a hearty meal. Be creative and enjoy every bite! After you enjoy your Cheesy Broccoli Rice Casserole, cool it to room temperature. Then, place it in an airtight container. This keeps the freshness intact. You can store it in the fridge for up to four days. When you want to eat it again, just take it out and reheat. If you want to keep it longer, freezing is a good option. You can freeze it before or after baking. To freeze before baking, wrap the dish tightly in foil. Make sure it's secure. If you freeze it after baking, let it cool first. Then, wrap it well. It can last up to three months in the freezer. For thawing, move it to the fridge overnight. To reheat, the oven is best. Preheat it to 350°F (175°C). Cover the casserole with foil to keep it moist. Bake for 20-30 minutes until hot. You can also use a microwave. Place it in a microwave-safe dish and cover it. Heat in short bursts, stirring in between. This helps keep the texture just right. Enjoy your casserole again with all the cheesy goodness! How do I make Cheesy Broccoli Rice Casserole gluten-free? To make this dish gluten-free, you can use gluten-free breadcrumbs. Also, ensure your vegetable broth is gluten-free. Brown rice is naturally gluten-free, so you're all set with that! Can I prepare this dish in advance? Yes, you can prepare this casserole ahead of time. Just mix all the ingredients and store them in the fridge. Bake it when you're ready to serve. This makes it easy for busy days! How long does it take to bake the casserole? Bake the casserole for about 30 to 35 minutes at 375°F (190°C). You'll know it's done when the cheese is bubbly and the top is golden brown. What should I do if my casserole is too dry? If your casserole turns out dry, add a splash of vegetable broth or milk before serving. Mix it in gently to keep the texture creamy. Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli. Just make sure to thaw and drain it well before mixing it into the casserole. This will help avoid extra moisture. What is the best type of cheese to use? Sharp cheddar is a favorite for its strong flavor. Mozzarella adds creaminess, but you can mix in other cheeses too, like gouda or pepper jack for a fun twist. For the full recipe, check the ingredients listed above! This blog covered how to make a tasty Cheesy Broccoli Rice Casserole. You learned about key ingredients, helpful tips, and fun variations. Remember, you can adjust the recipe to suit your taste or needs easily. Don't hesitate to experiment with flavors and ingredients. This dish is versatile and perfect for everyone at your table. Enjoy your cooking adventure and the delicious meals ahead!$

Cheesy Broccoli Rice Casserole

Indulge in the ultimate comfort food with this Cheesy Broccoli Rice Casserole! Packed with flavor and nutrients, this dish combines brown rice, fresh broccoli, and a blend of creamy cheeses for a meal that will please everyone. Perfect for weeknight dinners or family gatherings, it's easy to make and deliciously satisfying. Click through to explore this simple recipe and elevate your dinner game tonight!

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Ingredients

1 cup uncooked brown rice

2 cups vegetable broth

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/2 cup sour cream

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs (panko recommended for added crunch)

2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).

In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 35-40 minutes until the rice is tender and the liquid is absorbed. Remove from heat and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the fresh broccoli florets to the skillet and sauté for another 4-5 minutes until they are bright green and slightly tender.

In a large mixing bowl, combine the cooked rice, sautéed onion and broccoli mixture, shredded cheddar cheese, mozzarella cheese, cream cheese, sour cream, Dijon mustard, paprika, salt, and pepper. Mix well until all ingredients are incorporated.

Transfer the mixture into a greased 9x13 inch baking dish and spread evenly.

Sprinkle the top with breadcrumbs, ensuring all areas are covered for a crunchy topping.

Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

Let it cool for a few minutes before serving to allow the casserole to set.

Prep Time: 15 mins | Total Time: 1 hr | Servings: 6

- Presentation Tips: Serve warm straight from the dish, garnished with chopped fresh parsley for a pop of color. Consider offering a side salad for added freshness!