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You need simple items to make this cheesy broccoli casserole. Gather these: - 4 cups fresh broccoli florets - 1 cup uncooked brown rice - 2 cups shredded sharp cheddar cheese - 1 cup cream of mushroom soup (or homemade) - 1 cup vegetable broth - 1/2 cup milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (optional for topping) - 2 tablespoons olive oil These ingredients work together to create a dish that is creamy, cheesy, and full of flavor. You can tweak this recipe to fit your taste. Here are some ideas: - Add cooked chicken or turkey for extra protein. - Swap broccoli for cauliflower or spinach. - Use different cheese like mozzarella or gouda. - Toss in some cooked bacon or ham for a savory bite. - Replace brown rice with quinoa for a nutty flavor. Feel free to get creative! Each change can give your casserole a new twist. Each serving of this casserole packs a punch. Here’s what you get per serving: - Calories: 350 - Protein: 15g - Carbohydrates: 45g - Fat: 15g - Fiber: 4g This dish provides a good mix of nutrients. It’s filling and tasty, making it a great choice for any meal. For the full recipe, check out the earlier section. Enjoy your cooking! Start by cooking the rice. Heat olive oil in a large pot over medium heat. Add 1 cup of uncooked brown rice. Toast it for about 2-3 minutes. Stir often to prevent burning. Next, pour in 1 cup of vegetable broth. Cover the pot and bring it to a boil. Once boiling, lower the heat and let it simmer. Cook for about 30 minutes or until the rice is soft and the broth is all gone. While the rice cooks, prepare the broccoli. Bring a pot of water to a boil. Add 4 cups of fresh broccoli florets. Blanch them for 2-3 minutes until they turn bright green. This step keeps the broccoli crunchy. Drain the broccoli and set it aside. In a large bowl, combine your cooked rice and blanched broccoli. Add 1 cup of cream of mushroom soup and 1/2 cup of milk. Then, mix in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Add salt and pepper to taste. Finally, fold in 2 cups of shredded sharp cheddar cheese. Stir everything until it’s well mixed. Once combined, transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly with a spatula. Preheat your oven to 350°F (175°C). Once it reaches the right temperature, sprinkle the remaining cheese on top of the casserole. If you want, add 1/2 cup of breadcrumbs for extra crunch. Place the baking dish in the preheated oven. Bake for 25-30 minutes. Watch for the cheese to melt and bubble. The top should become slightly golden. After baking, let the casserole sit for 5-10 minutes to cool. This makes serving easier. Enjoy your cheesy broccoli casserole! For the full recipe, check the section above. To make your casserole shine, use fresh broccoli. It adds a bright color and taste. Blanch the broccoli before mixing it in. This keeps it tender yet crisp. For the rice, toast it before boiling. This step gives it a nutty flavor. Mix the ingredients well for even cooking. Ensure the cheese is evenly spread. This helps it melt nicely. Lastly, let it cool before serving. This makes it easier to cut and serve. One common mistake is overcooking the broccoli. It can turn mushy and lose flavor. Another error is not seasoning enough. Taste as you mix and adjust salt and pepper. Don't skip the breadcrumbs if you like a crispy top. They add a nice crunch. Lastly, avoid using low-quality cheese. It can affect the casserole's overall taste. Always choose good cheese for the best results. Serve your casserole hot for the best taste. Add a sprinkle of fresh herbs on top. Parsley or chives work great for color and flavor. You can pair it with a side salad for freshness. A light vinaigrette can balance the richness of the cheese. If you're feeling adventurous, serve with a squeeze of lemon. This adds a bright twist to every bite. For an extra kick, consider hot sauce on the side. It can bring a new layer of flavor to your dish. For the full recipe, you can refer to the earlier section. {{image_2}} To make this dish gluten-free, swap brown rice with quinoa or gluten-free rice. Both options cook well and blend nicely with the flavors in the casserole. You can also use a gluten-free cream of mushroom soup. This keeps your meal tasty and safe for those who avoid gluten. For a veggie boost, add cooked carrots or bell peppers. You can also mix in some spinach for extra nutrients. Toss in a can of drained beans for more fiber. This adds flavor and makes the dish even heartier. To add protein, consider stirring in cooked chicken, turkey, or beans. Shredded rotisserie chicken works great for a quick option. If you want a meatless boost, use chickpeas or lentils. These options enhance the dish without losing its cheesy goodness. Feel free to explore these variations to make your Cheesy Broccoli Casserole your own. You can find the Full Recipe above to get started. After enjoying your cheesy broccoli casserole, let it cool down. Place leftovers in an airtight container. This keeps the flavors fresh and prevents drying. Store it in the fridge for up to three days. If it is still warm, let it cool for about 30 minutes before sealing. To reheat, take the casserole out of the fridge. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until hot. You can also use the microwave. Heat in short bursts, stirring in between, until warm. This method works well too! Want to save some for later? You can freeze the casserole! First, cool it completely. Then, place it in a freezer-safe container. This keeps it fresh for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. Enjoy your cheesy goodness whenever you like! For the full recipe, refer to the steps above. Yes, you can use frozen broccoli. Frozen broccoli is quick and easy. Just thaw it before adding it to the mix. This saves time and keeps the dish simple. However, fresh broccoli gives a better texture. If you prefer crunch, stick with fresh florets. To make this casserole dairy-free, swap regular cheese and milk for plant-based options. Use dairy-free cheese, like cashew or almond cheese. Almond milk or oat milk works well too. Make sure the cream of mushroom soup is also dairy-free. This way, you keep all the yummy flavors without dairy. The best way to reheat your casserole is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use the microwave, but keep it covered and check often. This prevents it from drying out. For more details, check the Full Recipe. You've learned how to make a tasty cheesy broccoli casserole. I covered all the ingredients you need, including fun options to customize. The step-by-step guide makes cooking easy, while tips ensure great results. You also found variations for different diets and proper storage methods. Now, you can enjoy this dish anytime! Keep experimenting and make it your own. Happy cooking!

Cheesy Broccoli Casserole

Indulge in this delicious Cheesy Broccoli Casserole that combines fresh broccoli, hearty brown rice, and creamy cheddar for a comfort dish everyone will love! Easy to prepare and perfect for family dinners, this casserole is packed with flavor. Ready in just one hour, it’s a tasty way to enjoy your veggies. Click through to discover the full recipe and make this delightful dish tonight!
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Ingredients
  

4 cups fresh broccoli florets

1 cup uncooked brown rice

2 cups shredded sharp cheddar cheese

1 cup cream of mushroom soup (or homemade)

1 cup vegetable broth

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

2 tablespoons olive oil

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large saucepan, heat olive oil over medium heat. Add uncooked brown rice and toast for 2-3 minutes, stirring frequently.

      Pour in the vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the rice is tender and liquid is absorbed.

        While the rice is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until bright green. Drain and set aside.

          In a large mixing bowl, combine the cooked rice, blanched broccoli, cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.

            Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

              Sprinkle the remaining cheddar cheese on top, followed by the breadcrumbs if using.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.

                  Allow the casserole to cool for 5-10 minutes before serving to let it set.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve hot from the oven, garnished with a sprinkle of fresh parsley or chives for a pop of color.