Broccoli Casserole

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
One of my favorite casseroles from childhood, this recipe is comfort food at its best. It is creamy and filling at the same time which make this a perfect weeknight meal for the family. This recipe costs $1.70 per serving and $6.80 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 3 cup White Long Grain Rice
  • 1 lb Broccoli
  • 2 Cream of Mushroom Soup 10.5 Ounce Cans
  • 1 cup Sour Cream
  • 2 cup Cheddar Cheese Shredded
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tsp Onion Powder
  • 2 tsp Garlic
Optional
  • 2 cup Chicken Breast Cooked and Shredded

Method

  1. Prepare Ingredients: Preheat oven to 400. Cook rice according to package directions. Chop broccoli into small pieces. Shred cheese if needed. Grease a 9×13 inch baking dish.
  2. Roast Broccoli: Lay the chopped broccoli onto a large baking sheet and drizzle with olive oil. Place in the preheated oven and roast for 15-20 minutes until it begins to brown. Remove from the oven and let cool for several minutes before using it in step 3.
  3. Mix Casserole: In a large bowl mix together the cooked rice, roasted broccoli, cream of mushroom soup, sour cream, 1/2 the shredded cheese, salt, pepper, onion, and garlic powder and, if using, the shredded chicken. Pour the mixture into the greased 9×13 baking dish and spread across the dish evenly. Top with the remaining shredded cheese and place, uncovered in the oven to bake for 20-25 minutes.
  4. Serve: Remove the casserole from the oven once the cheese has begun to brown. Let cool for 5-10 minutes before eating.
  5. Meal Prep Tip: This meal lasts for up to 5 days in the refrigerator. It can also be prepared in advance as a “freezer meal”. to do this, prepare as above except do not bake before freezing. After mixing together the ingredients, pour the mixture into a disposable baking dish. Top with cheese and place uncovered and uncooked in a freezer for 2-3 hours. Remove the dish and cover with plastic wrap or a lid and store it back in the freezer for up to 6 months. To reheat, remove the pan from the freezer 2 hours before baking and let sit on the counter to partially thaw. Bake, covered with tin foil for 30-45 minutes until the center reaches an internal temperature of 160.