Ingredients
4 cups fresh broccoli florets
2 cups shredded sharp cheddar cheese
1 cup cooked white rice (optional for a heartier dish)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup breadcrumbs (for topping)
2 tablespoons butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C).
Steam the broccoli florets until they are tender, about 5-7 minutes. Drain well and set aside.
In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, and black pepper. Mix until smooth.
Stir in the shredded cheddar cheese and cooked rice (if using). Mix well.
Add the steamed broccoli to the bowl and gently fold to combine.
Transfer the broccoli and cheese mixture into a greased 9×13-inch baking dish.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Notes
For an extra kick, add a pinch of red pepper flakes to the creamy mixture.
Substitute half of the cheddar with mozzarella for a different flavor profile.
You can prepare the casserole ahead of time and refrigerate it; just add an extra 5-10 minutes to the baking time if baking from cold.
Serve alongside a crisp garden salad or warm dinner rolls for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 90mg
Keywords: broccoli cheese casserole, cheesy broccoli bake, side dish casserole, easy broccoli casserole, comfort food