Cheesy Leftover Rice & Dehydrated Broccoli Casserole
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Do you have dehydrated broccoli or or both, that you want to use up? Try this casserole! It uses leftover rice, homemade cream of chicken, CHEESE, and comes together quickly with just a couple minutes of prep work to bake in the oven for a comforting side dish using food you preserved. Learning how to use my dehydrated food I lovingly put by was a learning curve for me, so let me help you! This simple casserole is the perfect addition alongside some fried pork chops or barbecue chicken. Using dehydrated broccoli florets has never been easier than tossing them in this delicious easy cheesy broccoli rice casserole the whole family will enjoy. Anything cheese and rice is comfort food for me and if you wrap that up in easy recipes like this casserole, we will be best friends!
Dehydrating Broccoli
Canning Cream of Chicken Soup
​Equipment You Might Want:
- Sauce Pan
- 9×13 inch Baking Dish
- Large Bowl
Ingredients:
- 1 pint cream of chicken soup
- 1/2 cup sour cream
- 2/3 cup goat milk (any whole milk)
- 2 cups cooked rice (leftovers are perfect)
- 2 cups dehydrated broccoli (freeze dried works too)
- 2 cups shredded sharp cheddar cheese
- 1 Tbs nutritional yeast
- salt & pepper
Let’s make my cheese broccoli rice casserole recipe!
Step 1: Assemble the Casserole
Preheat oven to 350 degrees F.
Into a mixing bowl, add cream of chicken, sour cream, 1 1/2 cups shredded cheese, goat milk, nutritional yeast, salt, and black pepper. Stir to combine.
Don’t use pre-shredded cheese. It doesn’t melt well and we are looking for a creamy cheese sauce made in the oven while this bakes, not a sad, crispy one that pre-shredded cheese makes. Take the extra 2 minutes and shred your own. You won’t regret it!
Add in rice and dehydrated (or freeze dried) broccoli. You want this to appear a bit on the thin, soup-y side so the broccoli has enough liquid to rehydrate in, so if it seems gloopy, add a bit more milk or chicken broth to the mixture.
Grease a 9×13 inch casserole dish with tallow or lard and spoon mixture into an even layer. Sprinkle remaining cheese on top of the casserole.
Step 2: Bake
Bake for 30 minutes at 350F or til cheese is melted and liquid has been absorbed and top is golden brown.
Serve immediately.
Step 3: Leftovers
Store any leftover casserole in an airtight container in the refrigerator.
Notes:
You can us any leftover rice you have, brown rice, white rice, don’t care.
If you don’t have cream of chicken soup, use cream of mushroom soup.
Feel free to stir leftover ham, ground beef, or cooked chicken into this casserole for a one pan meal for busy weeknights.
Top this casserole with a mix of cheese, bread crumbs, and a little bit of melted butter for some extra crunch.
Enjoy this perfect side dish that is a great addition to any holiday meal or family gatherings and uses your home preserved food right off your own shelves. Homemade fast food. That’s the best part! Enjoy!
Equipment
- Sauce pan
- 9×13 inch baking dish
- Large bowl
Ingredients
- 1 pint cream of chicken soup
- 1/2 cup sour cream
- 2/3 cup goat milk any whole milk
- 2 cups cooked rice leftovers are perfect
- 2 cups dehydrated broccoli
- 2 cups shredded sharp cheddar cheese
- 1 Tbs nutritional yeast
- salt & pepper
Instructions
- Preheat oven to 350 degrees F.
- Into a mixing bowl, add cream of chicken, sour cream, 1 1/2 cups shredded cheese, goat milk, nutritional yeast, salt, and black pepper. Â Stir to combine.
- Add in rice and dehydrated broccoli. Â You want this to appear a bit on the thin, soup-y side so the broccoli has enough liquid to rehydrate in, so if it seems gloopy, add a bit more milk or chicken broth to the mixture.
- Grease a 9×13 inch casserole dish with tallow or lard and spoon mixture into an even layer. Â Sprinkle remaining cheese on top of the casserole.
- Bake for 30 minutes at 350F or til cheese is melted and liquid has been absorbed and top is golden brown.
- Serve immediately.
- Store any leftover casserole in an airtight container in the refrigerator.
