Broccoli Rice Casserole
Servings: 6–8
Ingredients
* 4 cups cooked white rice
* 4 cups broccoli florets, cut into small pieces
* 1 can (10.5 oz) condensed cream of mushroom soup
* 1 cup sour cream
* 1 cup milk
* 2 cups shredded sharp cheddar cheese, divided
* 1 small onion, finely diced
* 2 tbsp butter
* ½ tsp garlic powder
* ½ tsp paprika
* ½ tsp salt
* ½ tsp black pepper
* ½ cup breadcrumbs or crushed crackers, optional
* 2 tbsp grated Parmesan cheese, optional
Method
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Steam or blanch the broccoli for 3–4 minutes, until slightly tender. Drain well.
3. Melt the butter in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
4. In a large bowl, combine the cream of mushroom soup, sour cream, milk, 1½ cups cheddar cheese, garlic powder, paprika, salt, and black pepper.
5. Add the cooked rice, broccoli, and sautéed onion. Stir gently until everything is evenly coated.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. Sprinkle the remaining ½ cup cheddar over the top. Add breadcrumbs and Parmesan if using.
8. Bake uncovered for 30–35 minutes, until hot and bubbly and the cheese is melted and golden.
9. Let the casserole rest for 5 minutes before serving.