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Broccoli Rice Casserole
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
"Cheesy broccoli rice casserole with creamy mushroom sauce and crunchy panko topping."
Ingredients:
  • 2 (10 ounce) packages frozen chopped broccoli
  • 1 tablespoon butter
  • 1 bunch celery, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1.25 cups water
  • 8 ounces Muenster
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 3 cups instant rice
  • 1/2 cup panko bread crumbs
Instructions:
  • First, assemble all the ingredients needed for the recipe. Then, preheat the oven to 350 degrees F (175 degrees C) and coat a 3-quart baking dish with a thin layer of grease.
  • In a large microwave-safe bowl, combine broccoli and 2 tablespoons of water. Cover with plastic wrap and microwave on high for 5 minutes, stirring halfway through. Drain excess liquid.
  • In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté celery, onion, and garlic until tender, stirring occasionally, for about 3 to 5 minutes.
  • Combine the soups and milk, and gently warm until heated through.
  • Combine the cooked vegetable mixture with the broccoli in the bowl.
  • Add in the shredded cheese, tangy mustard, aromatic paprika, and a hint of pepper.
  • Combine the rice mixture and spoon it into the prepared baking dish.
  • Pour the mixture into the baking dish and top it with a blend of panko and the remaining 1 tablespoon of melted butter.
  • Bake until golden and bubbling in the preheated oven for 30-40 minutes.
  • Savor every delicious bite!

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