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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 9x13 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 9x13 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.