Nancy Lee'S Broccoli, Cheese And Rice Casserole
A comforting broccoli, cheese, and rice casserole with creamy mushroom and cheddar soups, perfect for family dinners and easy to prepare ahead of time.
Ingredients
Instructions
- Grease a 4-quart casserole dish measuring 15 x 10 x 2 inches.
- Place a layer of cooked rice in the casserole.
- Mix the cream of mushroom soup with some milk and pour over the rice layer.
- Add a layer of cooked broccoli over the soup mixture.
- Spread the remaining rice over the broccoli.
- Pour the remaining soup mixture over the rice and broccoli layers.
- Top the casserole with slices of Cheddar cheese.
- Add additional milk if necessary to prevent the casserole from drying out.
- Bake in a moderate oven until the mixture bubbles and the cheese melts.
Tips & Substitutions
For added flavor, consider sautéing some onions or garlic in the margarine before adding to the casserole. If you're looking for a vegetarian option, ensure the soups used are meat-free. You can substitute the broccoli with other vegetables like cauliflower or mixed bell peppers for a different taste. Adjust the consistency of the soup mixture with milk to achieve your preferred creaminess.
Serving Suggestions
Serve this casserole warm as a hearty main dish alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Mattie'S Pound Cake for dessert, making it a perfect choice for family gatherings or potlucks. You can also serve it with crusty bread to soak up any leftover sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also use the microwave for a quicker option; just cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy Lee'S Broccoli, Cheese And Rice Casserole contains roughly 604 calories, with 29g protein, 26g carbohydrates, and 43g fat. It is an excellent source of calcium (73% of the Daily Value), protein (57% of the Daily Value), and vitamin A (50% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 844mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this casserole. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the dish. This will help maintain the casserole's texture and flavor.
How can I make this casserole spicier?
To add a kick to your casserole, consider mixing in some diced jalapeños or a dash of hot sauce with the soup mixture. You could also sprinkle some crushed red pepper flakes over the cheese topping before baking for an extra layer of heat.
Is there a dairy-free alternative for this casserole?
Absolutely! Substitute the Cheddar cheese with a dairy-free cheese alternative, and use a plant-based milk like almond or oat milk in the soup mixture. Ensure that the soups used are also dairy-free to maintain a completely dairy-free dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).