Cheesy Broccoli Rice Casserole
Ingredients:
- 2 cups cooked rice (white or brown)
- 3 cups broccoli florets (steamed or cooked)
- 2 cups shredded cheddar cheese (you can mix with other cheeses if you prefer)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken if preferred)
- 1/2 cup milk (or cream for a richer flavor)
- 1/4 cup melted butter
- 1/2 cup onion, finely chopped
- 1/2 tsp garlic powder (optional)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1/2 cup breadcrumbs (for topping, optional)
Instructions:
Preheat the oven to 350°F (175°C).
Prepare the Rice and Broccoli:
Cook the rice according to the package directions if you haven’t done so already.
Steam or microwave the broccoli until tender but still bright green, about 3-4 minutes. Drain any excess water.
Make the Casserole Mix:
In a large mixing bowl, combine the cooked rice, broccoli, and shredded cheddar cheese.
In a separate bowl, mix the cream of mushroom soup, milk, melted butter, chopped onion, garlic powder, salt, and pepper. Stir until smooth.
Pour this mixture over the rice and broccoli and toss everything together to combine well.
Assemble and Bake:
Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
If using, sprinkle breadcrumbs on top for a crunchy golden finish.
Bake uncovered for about 25-30 minutes, or until the top is bubbly and golden brown.
Serve and Enjoy:
Let the casserole cool for a few minutes before serving.