This is an Awesome Broccoli Rice Casserole Recipe (2024)

FAQs

What's in broccoli rice casserole? ›

Can you put raw uncooked rice in a casserole? Yes, you must put it raw and uncooked into the casserole. The liquids used will cook it to the perfect texture.

Fresh vegetables contain less water

Frozen vegetables release moisture as they cook and when they're used in a casserole that moisture has nowhere to go but into your dish. If you want your casserole to have the best texture, it's best to use fresh vegetables.

You sure can! It will keep well for up to 3 months. Is it better to freeze casseroles cooked or uncooked? I personally prefer to freeze this casserole uncooked, then bake it straight from frozen the day of for about an hour.

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

Hard or Chewy Rice

After cooking for the recommended period of time, if the rice is still hard or chewy, add a little bit of water to create more steam (for every cup of uncooked rice used, add about 2 tablespoons of water). Cover the pot tightly and place over very low heat for 5 to 10 minutes.

Maybe you took the lid off of the pot too early, letting the steam escape. Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

You might not realise it, but those perfectly ripe, bursting-with-moisture-veggies that you're tossing into your casserole are most likely the culprits when it comes to a watery bake, which is why it's important to heed the recipe when it comes to prepping your vegetables and cooling your finished product.

How do you keep broccoli crisp in a casserole? ›

Tip. Cooking broccoli before adding it to a casserole can cause it to become mushy and brown. And if you don't cook fresh broccoli for your casserole, it can come out undercooked in the final product. For best results, blanch fresh broccoli before adding it to casserole recipes.

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

If you've made this casserole ahead of time and refrigerated it, allow for an additional 5 minutes of cooking. Leftovers if any can be reheated in the microwave for several minutes on high, or in a preheated 350°F oven for 20 to 25 minutes.

Extra Ingredients: Remove 1 cup of broccoli for each cup of an add-in you include. Some ideas: cooked chicken or ham (shredded or cubed), cooked rice, cubed pre-cooked potatoes, cooked and chopped bacon. Storing: Keep in an airtight container in the refrigerator for up to 3 days.

Thawing the casserole first can help to ensure even baking—no icy centers allowed. The biggest mistake in this process is not giving yourself enough time. It's not advisable to attempt to thaw your casserole in the oven or in the microwave.

The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper. The tricks to this broccoli cheese casserole are to: Pre-cook the broccoli florets a bit so they cook up tender in the casserole.

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.

“A casserole dish and a baking dish are the same thing, an oven-safe piece of cookware, usually made of ceramic, porcelain, or glass,” says Anthony Contrino, Emmy-awarded culinary producer and food stylist. "They can come in various shapes, with the most common being rectangular, oval, or square.