Broccoli Casserole with Cheddar and Rice

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 45

Making the Soup: 45

Total Time: 1 50

Servings:

Calories: 463kcal

Author: Kris Longwell

Broccoli Casserole is a classic dish that has been making its way onto potluck dinners and Sunday meals at home for generations. Well, we just elevated this dish to levels your guests will be talking about for days. And the whole thing can be prepared a day in advance (before baking).

Print Recipe

Equipment

9"x13" baking dish (or similar size)

Ingredients

3 cups cream of mushroom soup click the link for easy recipe
2 heads broccoli cut into small florets
1 lb cheddar cheese grated
2 cups steamed rice click the link for easy recipe
½ cup scallions chopped
1½ teaspoon Kosher salt
1 teaspoon black pepper
2 tablespoon unsalted butter melted, plus extra for greasing dish
½ cup Panko bread crumbs
¼ cup Parmesan cheese

Instructions

Make-Ahead

Cream of mushroom soup (see link in the ingredients list)
3 cups cream of mushroom soup

Prepare the Casserole

Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.
2 heads broccoli
Preheat oven to 375°F.
Grease a 9x13" baking dish with butter or cooking spray.
In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.
1 lb cheddar cheese, 2 cups steamed rice, ½ cup scallions, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.
2 tablespoon unsalted butter, ½ cup Panko bread crumbs
Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.
¼ cup Parmesan cheese
Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
Remove from the oven and allow to sit for 5 to 10 minutes.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The homemade cream of mushroom soup really puts this dish over the top. It can be made days in advance. See the link for the recipe in the ingredients list. If you like the casserole extra creamy, go with 4 cups of soup (this is what we used in the video). We think 3 cups is actually a better ratio of soup to the other ingredients.

The casserole can be assembled up to adding the bread crumbs up to a day in advance. Keep in the fridge and cover with foil. Add the breadcrumb mixture just before baking.

Leftovers will keep in an air-tight container with a lid for up to 1 week. And the casserole can be frozen (baked or unbaked) for up to 2 months. If unbaked, allow to thaw and then bake according to recipe directions. If baked, then allow to thaw, cover with foil, and reheat in a 350°F oven until heated through, about 20 minutes.

Nutrition