Name: Cheese Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: American
Ingredients: 12.6 ounces frozen broccoli (1 bag/about 4 cups).; 1½ cups minute rice.; 8 ounces water chestnuts (1 can).; 10.5 ounces cream of mushroom soup (1 can).; 10.5 ounces milk (use the soup can to measure).; ¾ pound Velveeta (about 3 inches).; 1 cup freshly shredded cheddar cheese.

Listen up, y'all! If you're lookin' for a dish that'll stick to your ribs and make your taste buds do a happy dance, you gotta try this Broccoli Cheese Rice Casserole. It's the kinda comfort food that'll have everyone at the table beggin' for seconds. We're talkin' tender broccoli, fluffy rice, and enough melted cheese to make your heart sing. This ain't no fancy-pants recipe - it's good old-fashioned cookin' that'll remind you of Sunday dinners at Grandma's. Whether you're feedin' a hungry family or bringin' somethin' to the church potluck, this casserole's got you covered. It's so darn good, even the kids'll be askin' for more veggies! So grab your biggest spoon and get ready to dig into a big ol' helping of cheesy, creamy goodness.

Broccoli Cheese Rice Casserole is a comforting and cheesy dish perfect for family dinners. Below are the detailed ingredients needed to prepare this delicious casserole.

INGREDIENTS

Frozen Broccoli: 12.6 ounces (1 bag/about 4 cups). Cook according to the package directions and drain well.
Minute Rice: 1½ cups. Cooked in 1 cup of water as per package instructions.
Water Chestnuts: 8 ounces (1 can). Adds a crunchy texture to the casserole.
Cream of Mushroom Soup: 10.5 ounces (1 can). Provides a creamy base for the casserole.
Milk: 10.5 ounces (use the soup can to measure). Adds creaminess to the dish.
Velveeta: ¾ pound (about 3 inches). Melts to create a rich and creamy sauce.
Shredded Cheddar Cheese: 1 cup, freshly shredded. Sprinkled on top for a cheesy crust.

INSTRUCTIONS

Step 1:: Cook the broccoli according to the directions on the bag and drain. This helps to remove any excess moisture and prepare the broccoli for the casserole.
Step 2:: Cook the minute rice in 1 cup of water as per the package instructions. Once cooked, set it aside.
Step 3:: In a large bowl, combine the cooked broccoli, cooked rice, water chestnuts, cream of mushroom soup, milk, and Velveeta. Mix well to ensure all ingredients are evenly distributed.
Step 4:: Transfer the mixture to a 9x13-inch casserole dish and sprinkle the freshly shredded cheddar cheese on top.
Step 5:: Bake at 350°F for 30-45 minutes, or until the casserole is hot and bubbly, and the cheese on top is golden brown.

Serving and Storage Tips

Serve the Broccoli Cheese Rice Casserole hot, directly from the oven, for the best texture and flavor.
This casserole pairs well with a simple green salad or roasted vegetables for a complete meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
For a crunchy topping, consider adding panko breadcrumbs mixed with melted butter on top before baking.

Helpful Notes

If you prefer a more pronounced cheese flavor, you can increase the amount of shredded cheddar cheese used in the recipe.
Feel free to substitute fresh broccoli for frozen if you prefer. Just be sure to cook it until tender before adding to the casserole.
For added flavor, mix in a teaspoon of garlic powder or onion powder to the casserole mixture.

Tips from Well-Known Chefs

Chef Gordon Ramsay: "Using high-quality cheese can make a big difference in the flavor of your casserole. Don't skimp on the cheddar."
Chef Ina Garten: "Make sure to let the casserole rest for a few minutes after baking. This helps the flavors meld together and makes it easier to serve."
Chef Jamie Oliver: "For a bit of extra texture, sprinkle some crushed crackers or breadcrumbs on top before baking."