Broccoli-Rice Casserole


Nothing is easier to prepare than this hearty and comforting casserole.

Broccoli-Rice Casserole
Makes about 6 servings
  • 5 cups roughly chopped fresh broccoli florets
  • 1½ cups converted rice,* cooked according to package directions
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh bread crumbs, toasted
  • ¼ cup freshly grated Parmesan cheese
  1. Preheat oven to 350°.
  2. Fill a medium saucepan with water, and bring to a boil. Add broccoli, and cook until crisp-tender, about 3 minutes. Drain.
  3. In a large bowl, combine broccoli, cooked rice, 1 cup Cheddar, sour cream, mayonnaise, mustard, salt, onion powder, garlic powder, and pepper. Spoon mixture into a 10-inch cast-iron skillet. Loosely cover with foil.
  4. Bake until bubbly, 25 to 30 minutes. Sprinkle with bread crumbs, Parmesan, and remaining 1 cup Cheddar. Bake, uncovered, until cheese is melted, about 8 minutes more.



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