Ingredients: |
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
1/2 cup panko bread crumbs
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Directions: |
Directions:
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
all ingredients to make broccoli rice casserole gathered on a kitchen counter
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.
steamed broccoli sitting in a colander.
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.
peppers and onions sautéing in a skillet.
Stir in soups and milk and heat through.
condensed soups added to sautéed vegetables
Add cooked vegetable mixture to broccoli in the bowl.
soup mixture added to steamed broccoli and tossed to coat.
Stir in shredded cheese, mustard, paprika, and pepper.
shredded cheddar added to broccoli mixture.
Stir in rice until combined. spoon into prepared baking dish.
rice stirred in to broccoli mixture.
Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
broccoli rice mixture added to a baking dish and topped with bread crumbs.
Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
a golden-brown broccoli rice casserole
Enjoy!
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