A rich combination of flavorful ingredients makes this Southern Broccoli Cheese Rice Casserole the perfect side. In fact, it is so scrumptious and filling you could even pair it with a green salad and serve it as a main dish.
Cook the rice in 1 1/2 cups boiling water per package instructions. Fluff and place in a large bowl.
Steam the broccoli in a microwave steamer basket for 5 minutes; then roughly chop and add to bowl with the rice.
In a skillet over medium high heat, melt the butter. Add the chopped onions and mushrooms and sauté for 5 minutes, just until softened, and add to the broccoli mixture.
Add 2 cups cheddar cheese along with the homemade cream soup and stir until combined.
Spoon the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the casserole with the remaining cup of cheddar cheese and 1/4 cup Parmesan cheese. Bake for 30 - 35 minutes, or until hot and bubbly.
Homemade Cream Soup
In a small saucepan, melt 4 tablespoons butter over medium heat. Stir in the flour and chicken bouillon until smooth. Continue cooking for 1-2 minutes, stirring constantly.
Add milk, whisking continually until mixture thickens.
Remove from heat and stir in black pepper.
This recipe can be easily halved.
Change up the recipe by using whatever cheese you have on hand (or a combination of cheeses) and even add a cracker crumb topping or french fried onions.
Store it in an airtight container in your refrigerator for 4-5 days or in your freezer for 1-2 months. For best results reheat in the oven at 350 until it gets bubbly again.