Broccoli Rice Casserole

This broccoli rice casserole is a delicious mix of broccoli and rice baked in an easy, creamy cheese and mushroom sauce topped with buttery panko bread crumbs.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 297 Calories

Ingredients

• 1 tablespoon butter
• salt and pepper to taste
• 1 large onion, chopped
• 2 (10 ounce) packages frozen chopped broccoli
• 2 cloves garlic, minced
• 1 bunch celery, chopped
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 teaspoons Dijon mustard
• 3 cups instant rice
• 1.25 cups water
• 8 ounces Muenster
• 1/2 teaspoon paprika
• 1/2 cup panko bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

Step 2

Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.

Step 3

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes; add to broccoli in the bowl.

Step 4

Stir in condensed soups, shredded cheese, milk, mustard, paprika, and pepper. Stir in rice until combined; spoon into prepared baking dish.

Step 5

Combine panko with remaining 1 tablespoon melted butter; sprinkle evenly on top.

Step 6

Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.