Broccoli Rice Casserole with no Soup is the best made-from-scratch cream of potato version! This vegetarian quiche is simple to put together and filled with cheese and lots of veggies, satisfying boht kids'and adults. This casserole is the best when you need an elementary dinner everyone will enjoy eating!
Why Make This Recipe
This Creamy Broccoli Rice Casserole could be right up your alley because it is delicious and comes together so quickly. Great for a quick and easy dinner when you are craving comfort that doesn't take hours slaving away in the kitchen. Oh, and it's a perfect way to secretly get some vegetables in your family members diet. Trust me, they'll love it!
Creamy Broccoli Rice Casserole (Homemade with butteries)
Ingredients:
- 1 cup white rice
- 4 cups broccoli florets
- Classic Cheese (e.g., you could use an equal amount of shredded cheddar) 1 cup wurgesSplitOptions
- 1 can cream of mushroom soup
- 1 cup vegetable broth
- 1/2 cup milk
- 1 onion, diced
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
- Broil till golden.Toast in the oven at 350°F (175°C)
- Dice onion and mince garlicAdd the diced onions and minced ((garlic)) to a large pot, sauté until translucent.
- Stir in the rice for 1-2 minutes, until well combined with all flavors. Add moreCHICKEN AND
- Add the vegetable broth and allow it to come up to a simmer.
- When boiling, reduce the heat to a slow one, cover and simmer it for 15 minutes.
- Add the chopped broccoli florets and cream of mushroom soup, milk to desired consistency, half kraft finely shredded cheddar cheese from 8-oz bag_ top casserole with remaining v2 cup.(station* garlic-pepper seasoning allowed for final touch.)
- Pour the mixture into a baking dish and sprinkle with ½ cup cheese, bake for about 20-25 minutes until hot an bubbly.
