Description
This Creamy Broccoli Rice Bake is the ultimate comfort food, blending rice, broccoli, cheese, and sour cream into a velvety, satisfying dish. Perfect as a side or a main course, this easy casserole is a crowd-pleaser and can be made ahead of time for convenience.
Ingredients
- ½ cup chopped celery
- ⅔ cup chopped onion
- 1 cup chopped mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked rice
- 1 can reduced-fat cream of mushroom soup
- 1 cup Daisy sour cream
- 1 cup Daisy cottage cheese
- 2 cups finely shredded reduced-fat Mexican cheese blend
- 16-ounce bag frozen broccoli cuts, thawed
- ¼ cup slivered almonds
- ¾ cup finely shredded reduced-fat cheddar cheese
Instructions
- In a large skillet, sauté celery, onion, and mushrooms in vegetable oil until softened. Add garlic, salt, and pepper, and sauté for another minute. Remove from heat and let cool slightly.
- In a medium mixing bowl, combine cooked rice, cream of mushroom soup, sour cream, cottage cheese, and Mexican cheese blend. Stir in thawed broccoli, sautéed vegetable mixture, and slivered almonds.
- Grease a casserole dish with nonstick spray. Pour the mixture into the dish and top with shredded cheddar cheese.
- Bake in a preheated oven at 350°F for 45 minutes, or until golden and bubbly. Let it cool for 5 minutes before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth to retain moisture.
- Freezing: This casserole can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Variations: Add chicken or turkey for protein, or extra vegetables like carrots or bell peppers for more color and nutrients. To make it dairy-free, substitute dairy ingredients with non-dairy alternatives.
