Broccoli Cheese Casserole
Broccoli casserole is a creamy, cheesy, indulgent side dish made with fresh broccoli florets, cheddar cheese, rice, and baby bella mushrooms in a lemon cream sauce. This recipe is ready in 30 minutes so it's an easy side dish for any holiday or weeknight meal.
Ingredients
- 2 lbs Fresh Broccoli roughly chopped
- 4-6 oz Baby Bella Mushrooms small diced
- 3-4 cloves Garlic minced
- 1 cup Cooked Rice instant is fine
- 1 can Cream of Mushroom
- 1 can Cream of Broccoli Cheese Soup
- ¼ cup Sour Cream
- 2 cups Sharp Cheddar Cheese
- 2 teaspoon Lemon Pepper Seasoning
- 1 tb Lemon Juice
- Salt + Pepper to taste
Instructions
- Preheat oven to 350 degrees
- Add about 2 cups of water to a large stock pot on medium to high heat. (Do not submerge broccoli in water)
- Clean and chop broccoli, place in large pot after water is hot. (Steam broccoli, do not boil)
- While broccoli is steaming, finely mince garlic and roughly chop mushrooms.
- Saute garlic and mushrooms in a 1 teaspoon of oil until soft and translucent, salt and pepper to taste.
- Broccoli will be steamed and ready in about 5 minutes. Drain and place in mixing bowl.
- Prepare rice according to package instructions.
- To the mixing bowl with broccoli; add can of cream of mushroom and broccoli, sour cream, sautéed mushrooms and garlic, more than half of shredded cheese, cooked rice, lemon juice, lemon pepper seasoning, salt and pepper and stir to combine.
- Place mixture in baking dish and top with remaining shredded cheese.
- Bake for up to 20 minutes until cheese is bubbly and slightly browned.
- ENJOY!