Name: Broccoli-Rice Casserole
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Casseroles
Ingredients: 3 cups broccoli florets (fresh or frozen, roughly chopped); 2 cups cooked white rice (about 1 cup uncooked); 2 cups shredded sharp cheddar cheese, divided; 1 (10.5 oz) can cream of mushroom soup; 1/2 cup sour cream; 1/2 small yellow onion, finely diced; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika (optional, for topping); 1/2 cup crushed buttery crackers or breadcrumbs (optional, for topping); 2 tablespoons unsalted butter, melted (optional, for topping)

Instructions

1
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2
Steam or blanch broccoli florets for 2-3 minutes, drain well, and set aside.
3
In a large bowl, combine cooked rice, broccoli, 1 1/2 cups cheddar cheese, onion, garlic, cream of mushroom soup, sour cream, salt, and pepper. Stir to mix thoroughly.
4
Spread mixture evenly in the prepared baking dish. Top with remaining 1/2 cup cheddar cheese.
5
If desired, combine crackers or breadcrumbs with melted butter and paprika. Sprinkle over the casserole.
6
Bake for 25-30 minutes until bubbly and golden. Broil for 1-2 minutes for a crispier top, if you like.
7
Cool for 5 minutes before serving. Enjoy!

Broccoli-Rice Casserole

Broccoli-Rice Casserole

Ingredients

Instructions

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