Cheesy Broccoli Rice Casserole
This comforting casserole combines broccoli, rice, and cheese for a satisfying meal
This comforting casserole combines broccoli, rice, and cheese for a satisfying meal
- salt & pepper
- 8 oz. frozen chopped broccoli cooked according to package directions (cook for about 3 minute
- 2 cups white minute rice cooked according to package directions (place rice in 2 cups bo
- 2 eggs well-beaten
- 0.6667 cup milk
- 0.5 cup oil (i used canola oil.)
- 1 10.75-oz can condensed cream of chicken soup
- 1 medium onion chopped (i used an electric kitchen chopper.)
- 16 oz. sharp cheddar cheese (4 cups) shredded
- cooking spray for baking dish
- Carbohydrate 34.5053058866667 g
- Cholesterol 73.550332 mg
- Fat 24.8143119633333 g
- Fiber 1.20116665323575 g
- Protein 14.4680507 g
- Saturated Fat 9.45686951966667 g
- Serving Size 1 1 Serving (158g)
- Sodium 466.962972333333 mg
- Sugar 33.3041392334309 g
- Trans Fat 1.54654498666667 g
- Calories 420 calories
Step-by-step
- First, cook and drain the 8 oz. broccoli and cook and fluff the 2 cups minute rice, each according to package directions.
- In a large mixing bowl, combine 2 well-beaten eggs, 2/3 cup milk, 1/2 cup oil, 10 3/4 oz. can of cream of chicken soup, and 1 medium onion, chopped. Blend well.
- Now, quickly add the cooked and drained 8 oz. broccoli and the cooked and fluffed 2 cups minute rice.
- Stir quickly to incorporate the broccoli and rice with the egg mixture, without cooking the eggs.
- Next, add the 4 cups of shredded cheese then sprinkle salt, pepper, and garlic salt to taste on the casserole mixture.
- Again, blend the mix thoroughly.
- Spray a 13-inch by 9-inch by 2-inch baking dish with cooking spray, and spoon or pour the casserole mixture into the prepared baking dish.
- Bake in an oven that has been preheated to 325 degrees.
- Check on the casserole after 1 hour, and, if it is brown and bubbly, remove it from the oven.
- It may take up to 1 1/2 hours for the casserole to cook, so just watch it carefully, if you leave it in the oven longer than an hour.
- Remove the casserole from the oven and serve immediately to a crowd of hungry people!!
While standard rice dishes rely on direct stovetop simmering, this baked preparation uses a custard base to bind grains and vegetables into a cohesive wedge. Thoroughly beating the two eggs and mixing them with the milk, oil, and soup creates the thermal structure that firms up during the bake. Without this emulsified liquid foundation, the starches in the rice and the moisture from the broccoli would separate into a watery mess inside the baking dish. Whisking those wet components until completely uniform ensures the starches absorb the protein properly before hitting the heat.
Thermal regulation is the single factor that determines success or failure here, specifically maintaining the oven at 325 degrees Fahrenheit. Operating at this moderate heat level prevents the dairy solids from breaking down and releasing their fats prematurely while the eggs set. High heat causes the sharp cheddar to scorch on the edges before the center reaches a safe temperature. Monitoring the browning process between the one-hour mark and ninety minutes prevents over-baking the custard base.
Fresh broccoli florets require steaming and thorough draining before integration, whereas frozen chopped broccoli must be thawed and aggressively squeezed to remove excess water. Retained moisture from either vegetable source will dilute the condensed soup mixture and sabotage the setting process of the eggs. Standardizing the moisture level guarantees the final slice holds its shape on the plate without slumping.
Sharp cheddar provides necessary pungency that cuts through the rich dairy fats present in both the milk and soup base. Mild cheeses disappear behind the heavy concentration of cream of chicken soup, leaving the finished dish tasting flat. Shredding blocks of cheese by hand rather than buying pre-bagged varieties eliminates anti-caking starches that interfere with a smooth melt.
