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This recipe is a family favorite. It’s really simple to make. It’s almost thick enough to be a full meal. I think adding some rotisserie chicken to it, would be amazing. I’ve been making this broccoli casserole for years. It a spin off of a recipe I found in an old church cookbook.
My oldest daughter has pretty much taken over making this now. But I was really craving it so I had to make it. It did not disappoint. Thick, creamy and comforting. I like how the broccoli falls apart when I mix it in. I’m not a fan of broccoli casseroles where the broccoli is still crunchy. I like it slightly overcooked but not mushy so it really incorporates with the rice. I also like my rice nice and soft, but not to the point where it’s all starchy and sticky.
Feel free to cook your broccoli and rice to your liking. Thats the great thing about cooking! You get to decide how you like it. Even when you use someone else’s recipe.
Broccoli Casserole
Yummy and thick this is almost a meal unto itself.
Ingredients
- 1 cup Rice
- 1 16oz bag Broccoli Crowns/Florets
- 1 1/2 sticks Butter or margarine
- 1 can Cream of Chicken Soup
- 2 cups Cheddar Cheese
- 1 large Egg
- 1 bag Pepperidge Farm Original Herb Dressing
- 1 1/2 tsp Onion Powder
- Salt and Pepper
Instructions
Cook broccoli in a pot with a little salt and butter (optional) until tender. Drain and place in a large bowl.
Cook rice as you normally would being sure to add salt. Drain and add to the broccoli.
In a large bowl mix broccoli, rice, cheese, soup, 1 stick of butter, egg, onion powder and 1 tsp. salt and 1/2 tsp. pepper. Mix thoroughly. Adjust seasonings as desired.
Pour into a greased baking dish. Top with dressing to cover the top. Dot with butter.
Bake 30-40 minutes. Should be golden brown. Time will depend on size of baking dish. Cooking time depends on size of baking dish. Smaller baking dish will be thicker and may take longer to cook.
You can eat this straight out of the oven, but I prefer to let it set for about 20-30 minutes covered in tinfoil. It seems to firm up a little more with resting. But either way it's really good.
Recipe Notes
I like my broccoli to be extra tender where it completely falls apart when you mix it. When cooking broccoli and rice cook to the texture that you like. But I find with this recipe tender broccoli works best.
You can also mix a little of the dressing into casserole if you like. It will make it a little more dense.
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