Ingredients
½ cup onion, chopped
3 cups fresh broccoli florets
2 garlic cloves, minced
¼ cup whole milk
1 can (10.75 ounces) cheddar cheese soup
1½ cups cooked white or jasmine rice
1 cup shredded cheddar cheese
¼ teaspoon ground pepper
Salt, to taste
2 tablespoons unsalted butter, melted
½ cup panko breadcrumbs
Tools Needed
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Preparation
Preheat oven to 350℉.Â
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add onion and cook until soft and translucent. Add broccoli and cook until tender. Add garlic and cook until fragrant.
Reduce heat to simmer. Stir in milk, cheese soup, rice, and shredded cheese. Add pepper and mix well. Taste, and add salt, if desired. Cook, stirring constantly, until hot.
Pour broccoli mixture into an 8x8 glass baking dish.
In a small bowl, combine melted butter and breadcrumbs. Sprinkle evenly over the broccoli.
Bake in the preheated oven for 30-35 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly.
Allow to cool for 5 minutes before serving. Enjoy!
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