Description
This Lunch Lady Broccoli Cheese & Rice Casserole is a comforting, cheesy baked dish perfect for family dinners or potlucks. Featuring tender broccoli mixed with fluffy rice, creamy mushroom soup, and sharp cheddar cheese, this casserole is topped with buttery Italian bread crumbs for a satisfying crunch. Easy to prepare and full of flavor, it serves 12 people and is a guaranteed crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 3 cups cooked white rice
- 2½ lb frozen chopped broccoli, (thawed and drained)
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 1½ cups milk
- 3 cups shredded cheddar cheese
- 2 Tbsp dried minced onion flakes
- ¾ tsp garlic powder
- ½ tsp pepper (or to taste)
- ¾ tsp salt (or to taste)
- ¾ tsp oregano
Topping
- 1 Tbsp melted butter
- 6 Tbsp Italian bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside to prepare for the casserole.
- Mix Ingredients: In a large bowl, combine the cooked white rice, thawed and drained broccoli, cream of mushroom soup, milk, shredded cheddar cheese, dried minced onion flakes, garlic powder, pepper, salt, and oregano. Mix thoroughly to ensure all ingredients are evenly distributed.
- Transfer to Baking Dish: Pour the broccoli and rice mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, combine the melted butter and Italian bread crumbs. Sprinkle this mixture evenly on top of the casserole to create a golden, crunchy crust.
- Bake: Bake the casserole uncovered in the preheated oven for 30 minutes, or until the casserole is warm, bubbly, and the topping is golden brown. Remove from the oven and let it cool slightly before serving.
Notes
- Ensure the broccoli is well-thawed and drained to prevent the casserole from becoming watery.
- For a richer flavor, use sharp cheddar cheese or a blend of cheeses.
- You can prepare this casserole a day ahead and refrigerate; bake it longer if baking from cold.
- If preferred, substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- To make it gluten-free, use gluten-free bread crumbs.
