Ingredients
– 4 cups of fresh broccoli florets
– 2 cups of shredded cheddar cheese
– 1 cup of cooked white rice (or quinoa for a healthier option)
– 1 can of cream of mushroom soup (or cream of chicken)
– ½ cup of milk
– 1 cup of breadcrumbs (for topping)
– 2 tablespoons of melted butter
– Salt and pepper to taste
– Optional: 1 teaspoon of garlic powder for added flavor
Equipment Needed
– Mixing bowl
– 9×13 inch baking dish
– Cooking pot for the broccoli
– Measuring cups and spoons
– Whisk or spoon for mixing
Step-by-Step Instructions
To start, I like to preheat my oven to 350°F (175°C) while I gather my ingredients. Next, I bring a pot of water to a boil and add the fresh broccoli florets. I let them steam for about 3-4 minutes until they’re vibrant green but still crisp. This keeps them from turning mushy in the oven! After that, I drain the broccoli and set it aside to cool while I prepare the cheesy mixture. In a large mixing bowl, I combine the cooked rice, cream of mushroom soup, milk, and half of the shredded cheese. I mix everything until it’s well combined before gently folding in the broccoli. (See the next page below to continue steps…)