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Cast iron casserole dish of broccoli casserole with a spatula scooping a portion.

Broccoli Cheese Casserole

A Broccoli Cheese Casserole that offers itself as a side dish or a full out meal. It's easy, comforting, and a total cinch to throw together.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 226kcal
Author: Dana Sandonato

Ingredients

  • 10 oz steamed broccoli florets (about 3-4 cups)
  • 1 10 oz can of Cream of Mushroom Soup
  • 1 cup Minute Rice
  • 1 cup grated medium or sharp cheddar cheese
  • 1/2 cup Italian breadcrumbs
  • 1 egg
  • 2 TBSP milk (or a generous splash, doesn't have to be exact)
  • 1 TBSP mayonnaise
  • 1 TBSP butter, melted
  • 1 TBSP Herbes de provence
  • 1/4 tsp sea salt, more to taste

Instructions

  • Preheat the oven to 350º F.
  • Steam the broccoli in the microwave as per the package's directions instructions. (See notes for steaming fresh broccoli.)
  • While the broccoli is steaming, start making your rice mixture. Combine the rice, cream of mushrooms soup, egg, mayonnaise, grated cheese, milk, and a pinch of sea salt in a large mixing bowl. Fold/mix the ingredients with a large spoon or spatula until well combined.
  • When the broccoli is done steaming, let it cool enough to be handled. Transfer it to a cutting board and roughly chop the broccoli into bite-sized bits; transfer the broccoli florets to the bottom of your casserole or baking dish to cover the bottom and form a base.
  • Carefully pour the rice and cheese mixture over the broccoli and, using a spatula, evenly spread it out over the broccoli.
  • Transfer the Italian bread crumbs to a small bowl and mix in the Herbes de Provence. Pour the melted butter into it and, using a fork, mix the melted butter into the bread crumbs until they're golden and crumbly.
  • Distribute the crumbly bread crumbs over the casserole evenly to create a crumb topping. Sprinkle a tiny bit of salt on top, then gently press down on the crumbs with the spatula.
  • Pop the casserole into the oven and bake, uncovered, for about 40 minutes. When done, the breadcrumb topping should have a nice golden-baked hue. Remove the casserole from the oven and let it stand for 5-10 minutes before cutting in to serve.

Notes

To steam fresh broccoli florets, place them in a steamer and set it over a saucepan of boiling water. Cover the broccoli and steam for about 8 minutes, or until tender. Remove from heat and set aside. 

Nutrition

Serving: 1g | Calories: 226kcal