Cheesy Broccoli Rice Casserole

This recipe is made from fresh broccoli, a variety of cheeses and filling white rice for a wonderful weekday meal that everyone will love.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 8 servings

Preheat oven to 350˚F. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
Steam the 32 oz of broccoli florets with ½ cup of water in a pot until crisp tender. Drain and set aside.
In a large bowl, mix together the softened 8 oz cubed cream cheese, ½ cup sour cream, ½ cup cheddar cheese, 2 Tbsp parmesan cheese, 2 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp black pepper.
Now add in cooked broccoli and 2 cups uncooked rice and stir everything together.
Pour the mixture into a baking dish. Press all ingredients down firmly using a spatula so that all rice is covered with the liquid. Sprinkle on the remaining cheese (½ cup cheddar, 2 Tbsp parmesan).
Bake uncovered for 35 minutes, or until edges begin to brown and sauce is bubbling. Let sit for 5 minutes to cool, then scoop and serve while warm.

Make sure to press all ingredients down into the liquid. As it bakes, the rice will absorb all the liquid and make it light and fluffy. Any rice that sits above the liquid while baking will not cook properly and will remain hard.
Chop the cream cheese into small pieces and spread the sauce mixture evenly around the casserole dish. The chunks of cream cheese will melt but don’t blend evenly (this is how the recipe works). It tastes great!
Cut the broccoli into equal, bite-sized pieces so it all cooks evenly and is easier to eat. And, when possible, use fresh broccoli! Frozen vegetables can have too much moisture and be a bit soggy. However, they will still work!

The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

The nutritional information provided is an estimate and is per serving.

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