Creamy Broccoli Cheese Casserole
A comforting and creamy casserole made with fresh broccoli, cheese, and flavorful seasonings, topped with crispy breadcrumbs.
Equipment
- oven
- mixing bowl
- Baking dish
Ingredients
For the casserole
- 2 cups broccoli florets Blanched for tenderness
- 1 cup shredded cheddar cheese Divided for mixing and topping
- 1 cup cream of mushroom soup For creamy base
- ½ cup milk To reach desired creaminess
- 1 cup cooked rice Optional ingredient
- ½ teaspoon garlic powder For seasoning
- Salt Adjust according to preference
- Pepper Adjust according to preference
- ½ cup breadcrumbs For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Blanch the broccoli florets in boiling water for about 2 minutes, then drain and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the blanched broccoli and cooked rice (if using) to the mixture, stirring gently to coat. Fold in half of the shredded cheddar cheese.
- Pour the mixture into a greased baking dish and top with the remaining cheddar cheese and breadcrumbs.
Baking
- Bake in the preheated oven for 25-30 minutes or until bubbly and the breadcrumbs are golden brown.
- Let cool slightly before serving.
Notes
Use Halal-certified ingredients for all components. Experiment with cheese varieties and toppings for variations. Store leftovers in an airtight container for up to 3-4 days, or freeze for 2-3 months.
Nutrition
Serving: 1servingCalories: 300kcal
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