Ingredients:
4 cups broccoli florets (fresh or frozen)
2 cups cooked rice (white or brown)
2 cups shredded cheddar cheese, divided
1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
1/2 cup milk
1/4 cup sour cream (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon paprika
Salt to taste
1/2 cup crushed crackers or breadcrumbs (optional, for topping)
2 tablespoons butter (optional, for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Broccoli:
If using fresh broccoli, steam it for about 5 minutes until just tender. If using frozen broccoli, thaw it first.
Sauté Onions and Garlic:
In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onions are soft and translucent.
Make the Sauce:
In a large mixing bowl, combine the sautéed onions and garlic, cooked rice, steamed broccoli, 1 1/2 cups of shredded cheddar cheese, condensed soup, milk, sour cream (if using), black pepper, paprika, and salt. Mix everything together until well combined.
Assemble the Casserole:
Pour the mixture into the prepared baking dish. Spread it out evenly.
Add the Cheese and Topping:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. If desired, mix the crushed crackers or breadcrumbs with the melted butter and sprinkle it over the cheese for a crunchy topping.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy this comforting dish as a side or main course!
This casserole is a delicious way to enjoy broccoli with a cheesy, creamy texture. It’s a great dish for family dinners or potlucks!
