Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 12 people
This broccoli cheese and rice casserole is a wonderful quick and easy side dish. It is made with broccoli, onion, milk, oregano, butter, and bread crumbs. You can also assemble this ahead of time and keep it in the fridge until ready to bake. This casserole is freezer-friendly, too. After baking, let the casserole cool completely, then store it in the freezer.
Ingredients
1 tablespoon melted butter
3 c. cooked white rice
1 (10.5-ounce) can cream of mushroom soup
1½ c. milk
2 tablespoons dried minced onion flakes
¾ teaspoon garlic powder
¾ teaspoon oregano
3 c. shredded cheddar cheese
6 tablespoons Italian bread crumbs
2½ pounds frozen chopped broccoli, thawed and drained
½ teaspoon pepper or to taste
¾ teaspoon salt or to taste
HOW TO MAKE LUNCH LADY BROCCOLI CHEESE & RICE CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.
Step 2: Place the rice, broccoli, soup, milk, cheese, onions, garlic powder, pepper, salt, and oregano in a large bowl. Mix well until combined.
Step 3: Into the prepared pan, transfer the broccoli mixture.
Step 4: Mix the melted butter and bread crumbs, then sprinkle this over the casserole.
Step 5: Place in the preheated oven and bake for about 30 minutes, uncovered, until the casserole is warm and bubbly.
Notes:
For this recipe, you are welcome to use any type of cooked rice – white rice, brown rice, basmati rice, instant rice, or long-grain rice.
You can use either frozen chopped browned or fresh broccoli florets.
Feel free to use any flavor of cream of condensed soup. You can use cream of chicken soup, cream of celery soup, or cream of broccoli.
In this recipe, I use cheddar cheese. Other great cheeses to use are American cheese, Velveeta, Colby cheese, muenster cheese, or gouda.
If desired, you can swap bread crumbs with panko bread crumbs or crushed Ritz crackers. Or skip the topping if that is what you like.
You can assemble this casserole ahead of time. Tent it with plastic wrap and keep it in the fridge until ready to bake.
After baking, allow the casserole to cool completely. Using plastic wrap and aluminum foil, cover the pan and store the cooled casserole in the freezer. Thaw the casserole, then bake as instructed.
In an airtight container, keep any leftovers and store them in the fridge.