Ingredients and Weight:
- 1 head of broccoli, chopped (500g)
- 1 cup white rice, cooked (200g)
- 1/2 cup chopped onion (50g)
- 1/2 cup chopped celery (50g)
- 1/2 cup chopped carrots (50g)
- 1 can (10.75 ounces) cream of celery soup
- 1/2 cup milk
- 1/4 cup grated cheddar cheese (25g)
- 1/4 cup bread crumbs (25g)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine broccoli, rice, onion, celery, and carrots.
- In a saucepan, whisk together cream of celery soup and milk until smooth. Heat over medium heat until simmering.
- Add soup mixture to the vegetable mixture and stir to combine.
- Season with salt and pepper to taste.
- Pour mixture into a 9x13 inch baking dish.
- In a small bowl, combine cheddar cheese and bread crumbs. Sprinkle over the top of the casserole.
- Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Nutritional Information:
Per serving (1/8 of casserole):
* Calories: 250
* Fat: 10g
* Saturated Fat: 5g
* Cholesterol: 30mg
* Sodium: 500mg
* Carbohydrates: 30g
* Protein: 10g
Dish Characteristics:
- Creamy and comforting
- Loaded with vegetables
- Savory and satisfying
- Perfect for a cold night or potluck
User Comments:
- "This is the best broccoli casserole I've ever had! It's so flavorful and cheesy."
- "I love how easy this recipe is to make. It's always a hit with my family."
- "This casserole is perfect for a crowd. It's a crowd-pleaser for sure."
Special Precautions and Tips:
- If you don't have white rice on hand, you can use brown rice instead.
- To make the casserole ahead of time, prepare it as directed and then refrigerate for up to 24 hours. When ready to bake, bring to room temperature and bake as directed.
- Serve the casserole hot with a side of crusty bread or crackers.
