Cheesy One-Bowl Broccoli Rice Casserole

Notes from our test kitchen; it is recommended to use fresh broccoli, frozen tends to get very soft and mushy when baked in the casserole, make certain to steam the florets first until just fork tender then drain well,  low fat milk, sour cream and mayonnaise may be used, if desired you may sprinkle the top with 1/2 to 3/4 cup shredded cheddar cheese after baking and allow to melt

Servings 8

Ingredients:

1 (10-3/4 ounce) can condensed cream of chicken soup

1 (10-3/4 ounce) can condensed cream of broccoli soup (or can use cream of mushroom soup)

2 cups milk

1/3  cup  mayonnaise (do not use fat-free)

1/2 cup  sour cream

1/3 cup melted butter

1 teaspoon garlic powder

2 cups shredded cheddar cheese

1/3 cup shredded Parmesan cheese

2 cups instant uncooked white rice (such as Minute Rice)

3  cups fresh steamed broccoli florets

1 small onion, finely chopped

1-1/2 teaspoons paprika, divided

freshly ground black pepper

Instructions:————————————–

Set oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large bowl whisk together both soups with milk, mayonnaise, sour cream, melted butter and garlic powder.

Stir in shredded cheddar cheese, Parmesan cheese, uncooked instant rice,  broccoli florets and 3/4 teaspoon paprika; mix to combined.

Season with black pepper and salt if desired.

Transfer to prepared baking dish.

Sprinkle the top with remaining 3/4 teaspoons paprika.

Cover with foil and bake  for 35 minutes.

Uncover and continue baking for another 5-8 minutes or until the rice is tender.

Related posts:

Easy One-Bowl Broccoli Casserole

Cheesy Green Bean Rice Casserole

Kitten’s Creamy Broccoli Bake

Easy One-Bowl Creamy Potato and Chicken Casserole

Kitten’s Easy One-Bowl Cheesy Chicken-Macaroni Casserole

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