Broccoli Casserole

Broccoli cheese casserole on a table with empty plates

This delicious and easy broccoli casserole with rice is one of my new favorite ways to use broccoli. It's covered with a thick layer of crunchy cheese and just so tasty! Instead of a sauce you use a can of cream of mushroom soup!

Course Main

Cuisine International

Keyword easy

Diet vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 470

Author Simone

Equipment

Oven dish

Ingredients

500 grams broccoli in florets
250 ml cream of mushroom soup
75 grams grated cheese
1 tbsp whole grain mustard
3 sprigs thyme fresh, leaves
250 grams rice already cooked

Topping

100 grams halloumi grated

Metric - Us customary

Instructions

Preheat the oven to 180˚C/350 degrees F (convection).
Cook the broccoli florets in about 5–8 minutes until just tender. Drain and let steam dry well.
500 grams broccoli
Put the cream of mushroom soup in a small saucepan and heat it. Add mustard, fresh thyme leaves, and grated cheese. Let the cheese melt briefly.
250 ml cream of mushroom soup, 75 grams grated cheese, 1 tbsp whole grain mustard, 3 sprigs thyme
Take a large baking dish and distribute the broccoli florets over it. Add the cooked rice and toss briefly.
250 grams rice
Pour the soup over it and mix briefly.
Distribute the grated halloumi over the top and bake for about 30 minutes until golden brown.
100 grams halloumi

Notes

Storing: Keep in the fridge for 1-2 days.

Nutrition