Ingredients
1 cup uncooked white rice
2 cups chicken broth
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
2 cups fresh broccoli florets, chopped
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium saucepan, combine uncooked white rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute.
Add chopped broccoli florets to the skillet and cook for 5-7 minutes, until they are just tender.
In a large bowl, combine cooked rice, broccoli mixture, condensed cream of mushroom soup, shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix grated Parmesan cheese, panko breadcrumbs, and melted butter until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Allow the Broccoli Rice Casserole to cool for a few minutes before serving. Enjoy!
Notes
Broccoli Rice Casserole is a comforting and delicious dish that’s perfect for family dinners. With its creamy cheese sauce and tender broccoli, it’s a great way to enjoy a nutritious and satisfying meal. Give this recipe a try and delight your family with a new favorite!