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Creamy Cheesy Broccoli Rice Bake
A 16-ounce block of processed cheese melts into condensed cream of mushroom soup and milk, forming the sauce that coats three cups of cooked rice and two cups of broccoli florets. The whole casserole goes into a baking dish, topped with bread crumbs tossed in melted butter that brown as the dish bakes. Total time is one hour, serving 8 as a side or 4 as a standalone vegetarian main. The cheese sauce stays fluid enough to soak into the rice rather than forming a stiff layer.
Equipment
- Oven
- Skillet
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped (1 cup)
- 1 loaf (16 oz) prepared cheese product, cut into cubes
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- ⅔ cup milk
- ¼ teaspoon pepper, if desired
- 2 cups fresh small broccoli florets
- 3 cups cooked rice ( page 429 )
- 1 cup fine soft bread crumbs (about 1 ½ slices bread)
- 2 tablespoons butter, melted
Instructions
- 1Preheat the oven to 350°F. Coat a 13x9-inch glass baking dish with cooking spray.
- 2Melt 2 tablespoons of butter in a 10-inch skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until crisp-tender, stirring occasionally. Reduce the heat to medium.
- 3Stir the cubed cheese product, cream of mushroom soup, milk, and black pepper into the skillet. Cook, stirring frequently, until the cheese melts completely into a smooth sauce. Stir constantly here so the cheese doesn't scorch on the bottom.
- 4Fold the fresh broccoli florets and cooked rice into the cheese sauce until well combined, then transfer the mixture into the prepared baking dish.
- 5In a small bowl, toss the soft bread crumbs with the remaining 2 tablespoons of melted butter. Scatter this topping evenly over the casserole.
- 6Bake uncovered for 30 to 35 minutes until the breadcrumb topping turns light brown and the cheese sauce bubbles around the edges.
Notes
- Make ahead: Assemble the casserole up to a day in advance, cover tightly, and store in the fridge. Add the breadcrumb topping just before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until bubbly.
- Prep: Using day-old rice works best here because it holds its shape better when mixed with the heavy cheese sauce.
