A well loved casserole of broccoli, rice and cheese, uses canned cheddar cheese soup and cream of mushroom for the sauce and is topped with your favorite shredded cheese.
Broccoli and Rice Casserole with Cheese
Broccoli casseroles, whether alone with cheese, with chicken, or like here with rice and cheese, have been a favorite casserole for potlucks, church suppers, family gatherings and especially holidays for as long as I can remember. Many people like to include Cheez Whiz in their broccoli and rice casserole and certainly you can use that, or even our southern favorite Velveeta as well, but I like to use the canned cheddar cheese soup from Campbell's. It's a pantry staple in my house and is an easy addition. Feel free to sub either of those ingredients if you prefer, or simply increase the amount of shredded cheddar to 2 cups, dividing it as noted in the recipe.
Back when I posted my variation of Trisha Yearwood's layered Chicken, Broccoli and Rice Casserole, I mentioned the more common versions of broccoli and rice recipes out in the world - cooked rice, cooked broccoli, cream of something soup and a few seasonings, all mixed together, turned out into a baking dish, sprinkled with cheese or a crumb topping and baked. While it's pretty standard to everybody else's versions, here's the way I do my basic broccoli and rice casserole - with cheese too, of course!
I love garlic with broccoli, and of course y'all know I'm gonna include some of my favorite Slap Ya Mama Cajun seasoning, but if you don't adore either of those, feel free to omit them. Unless you are using the Healthy Request, lower sodium versions of Campbell's soups, you likely will not need any additional salt. As always, taste and adjust!
This casserole serves somewhere between 4 and 6 as a side dish, depending on appetites. If you're making this for the holidays, double and bake in an oblong 9 x 13 inch casserole or large baking dish. Broccoli and Rice Casserole is a gooey, creamy, cheesy, super yummy well loved casserole that has been a holiday favorite for years ... but remember, it's also a great side dish to grace your table any time of the year.
Here's how to make it.
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