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Once you have prepared all your ingredients, the next step is to combine them effectively. Thorough mixing is essential for ensuring that all the flavors meld beautifully in the Cheesy Dreamy Broccoli Rice Bake. Begin by placing the cooked rice, sautéed broccoli, and any other vegetables in a large mixing bowl. Use a spatula or a wooden spoon to gently fold the ingredients together. This method helps to avoid breaking down the broccoli too much, ensuring it retains some texture within the dish.

Creamy Broccoli Rice Bake

Dive into comfort food bliss with the Cheesy Dreamy Broccoli Rice Bake! This delightful dish combines tender broccoli, fluffy rice, and gooey cheese into a satisfying meal that’s perfect for any occasion. Packed with nutritious ingredients like broccoli and sharp cheddar, it’s both indulgent and wholesome. Whether enjoyed as a main course or a side, this bake is a must-try for families looking to elevate their meals with delicious flavors and heartwarming ingredients. Explore this comforting recipe to create lasting memories around the dinner table.
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Ingredients
  

2 cups broccoli florets (fresh or frozen)

1 cup long-grain white rice

3 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 cup shredded sharp cheddar cheese

1 cup cream of mushroom soup (store-bought or homemade)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust according to taste)

1/2 teaspoon paprika

1/2 cup sour cream

1/4 cup grated Parmesan cheese (optional, for topping)

1 cup panko breadcrumbs (for a crunchy topping)

Fresh parsley (optional, for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with butter or cooking spray.

    Cook the Rice: In a medium pot, add the long-grain rice and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is soft and all the liquid is absorbed.

      Prepare the Broccoli: While the rice cooks, steam the broccoli florets until they are vibrant green and tender, approximately 5-7 minutes. If using frozen broccoli, follow the cooking instructions on the package. Once ready, chop the florets into smaller bite-sized pieces if preferred.

        Sauté Onions and Garlic: Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, or until it becomes translucent. Stir in the minced garlic and continue to cook for another minute, stirring frequently to prevent the garlic from burning.

          Combine the Mixture: In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onions and garlic, cream of mushroom soup, sour cream, onion powder, garlic powder, black pepper, salt, and paprika. Mix thoroughly until all the ingredients are uniformly blended.

            Incorporate the Cheese: Gently fold the shredded cheddar cheese into the mixture, ensuring it is evenly distributed throughout.

              Transfer to Baking Dish: Pour the creamy broccoli and rice mixture into the greased baking dish. Use a spatula to spread it evenly across the dish.

                Prepare the Topping: In a small bowl, mix panko breadcrumbs with grated Parmesan cheese, if using. Sprinkle this mixture generously over the top of the casserole for a crunchy finish.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

                    Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. If desired, garnish with fresh parsley for an added pop of color. Serve warm as a hearty side dish or a comforting main meal.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8