Sign up to get my latest recipes! Broccoli, cheddar cheese, rice, cream of mushroom, milk, velveeta broccoli cheese soup, garlic, salt, pepper, oregano, butter, and bread crumbs.
Ready to eat in 30 minutes. I am pretty sure my lunchroom never served something so yummy! Pin this recipe to your favorite board now to remember it later! Rice casserole is a weeknight favorite at our house. I came across this recipe in my government school cafeteria cookbook and couldn’t resist giving it a try.
Rice Casserole This casserole is very easy to make with only a few simple ingredients. In a large bowl, stir together cooked white rice, chopped broccoli, cream of mushroom soup, whole milk, cheddar cheese, onion, garlic powder, salt, black pepper, and oregano. Pour the mixture into a baking dish. Melt butter and combine with bread crumbs. Bake uncovered in the oven for 30 minutes. Frequently Asked Questions You can use any type of cooked rice that you prefer.
White rice, brown rice, basmati rice, instant rice, long grain rice. The recipe calls for thawed frozen chopped broccoli. You can substitute fresh broccoli florets if you prefer. You can use any flavor of cream of condensed soup. Cream of chicken soup, cream of celery soup or cream of broccoli soup all work great. You can use any cheese that you enjoy.
This is also great with American cheese, Velveeta, Colby cheese, muenster cheese, or gouda. I topped the casserole with bread crumbs. You can substitute panko bread crumbs or crushed Ritz crackers if you prefer. You can also omit the topping. Can Broccoli Rice Casserole be made in advance?