Broccoli Rice Casserole
Ingredients
- 2 (10 ounce) packages frozen chopped broccoli
- 2 tablespoons butter, divided
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 clove garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2/3 cup milk
- 8 ounces Muenster or Swiss cheese, shredded
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked long grain white rice
- 2/3 cup panko bread crumbs
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Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- 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.
- 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.
- Stir in soups and milk and heat through.
- Add cooked vegetable mixture to broccoli in the bowl.
- Stir in shredded cheese, mustard, paprika, and pepper.
- Stir in rice until combined. spoon into prepared baking dish.
- Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
- Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
- Enjoy!
Source
Original recipe: View Original
