Cheesy Broccoli And Rice Casserole With Crispy Onions
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · vegetarian, gluten-free, high-protein
972 cal
31g protein
95g carbs
52g fat
per serving · estimated
Ingredients
- 3/4 cup long-grain white rice
- 3/4 lb broccoli florets
- 1 1/4 cups shredded sharp cheddar
- 1 14 oz can condensed cream of mushroom soup
- 3/4 cup whole milk
- 2 tbsp butter
- 3/4 cup crispy fried onions
- 1 small yellow onion
- to taste garlic powder, salt and pepper
Method (tap to check — screen stays awake)
- Heat the oven to 400°F and butter a 9x13 dish.
- Simmer the rice in 2 1/4 cups salted water, covered, for 15 minutes, then let it stand off the heat 5 minutes and fluff with a fork.
- Melt the butter in a skillet and cook the diced onion until translucent, 5 minutes.
- Steam or boil the broccoli 3 minutes only, until the florets turn bright green and are still firm; they will soften in the oven.
- Whisk the soup, milk, garlic powder and two-thirds of the cheddar into the onions over low heat until the cheese melts into a smooth sauce.
- Fold the rice and broccoli into the sauce, season well, and spread it in the dish.
- Top with the remaining cheddar and bake 18 minutes until the edges bubble.
- Scatter the fried onions over and bake 5 minutes more, just until they darken a shade and turn fragrant.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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