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A casserole's topping is crucial in elevating the entire dish, and the breadcrumb topping for the Broccoli Bliss Cheesy Rice Casserole is no exception. It introduces an essential texture contrast, adding a delightful crunch that complements the creamy filling beautifully. This golden crust not only enhances the visual appeal of the casserole but also provides that satisfying bite that everyone loves.

Cheesy Broccoli & Rice Casserole

Discover the delightful Broccoli Bliss Cheesy Rice Casserole, the perfect blend of comfort and nutrition for the whole family. This easy-to-make dish features tender broccoli, fluffy rice, and creamy cheddar cheese, topped with a crispy panko breadcrumb crust for a satisfying crunch. Packed with vitamins and antioxidants, it's a wholesome way to enjoy vegetables without sacrificing taste. Ideal for family dinners or potlucks, this casserole is sure to become a crowd favorite. Bring warmth and flavor to your table with this comforting recipe!
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Ingredients
  

2 cups steamed broccoli florets

1 cup uncooked white or brown rice

4 cups vegetable broth (or chicken broth if preferred)

2 cups shredded sharp cheddar cheese, divided

1 cup cream of mushroom soup (store-bought or homemade)

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

1 cup panko breadcrumbs (for topping)

2 tablespoons olive oil

Fresh parsley (for garnish, optional)

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish with olive oil or non-stick cooking spray to prevent sticking.

    Cook the rice: In a medium saucepan, bring the 4 cups of vegetable broth to a rolling boil. Add the uncooked rice, then lower the heat to a simmer, covering the pan with a lid. Cook according to the package instructions, usually about 15-20 minutes, until the rice is tender and all the liquid has been absorbed.

      Combine the filling ingredients: In a large mixing bowl, combine the cooked rice, steamed broccoli florets, garlic powder, onion powder, salt, black pepper, paprika, cream of mushroom soup, and milk. Mix thoroughly until all ingredients are well incorporated.

        Incorporate the cheese: Gently fold 1.5 cups of the shredded cheddar cheese into the mixture, ensuring it is evenly distributed. Set aside the remaining 0.5 cup of cheese for later use.

          Assemble the casserole: Pour the broccoli and rice mixture into the greased casserole dish, spreading it out evenly to create a uniform layer.

            Prepare the breadcrumb topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly coated with the oil for a crispy texture.

              Add the finishing touches: Sprinkle the remaining shredded cheddar cheese over the top of the casserole. Follow this by evenly distributing the panko breadcrumb mixture on top.

                Bake to perfection: Place the casserole in your preheated oven and bake uncovered for 25-30 minutes, or until the top layer is golden brown and bubbly.

                  Rest and serve: Once baked, remove the casserole from the oven and let it cool for about 5 minutes. If desired, garnish with fresh parsley for a pop of color before serving warm.

                    Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings