Ingredients2 cups of cooked white or brown rice1 1/2 cups of broccoli florets (fresh or frozen, thawed)1 can (10.5 oz) of condensed cream of mushroom soup (or cream of chicken)1/2 cup of sour cream1 1/2 cups of shredded cheddar cheese (divided)1/2 cup of milk1/2 teaspoon of garlic powderSalt and pepper to tasteOptional: 1/4 cup of chopped onions or mushroomsPreparationPreheat the Oven: Preheat your oven to 350°F (175°C).Cook the Rice: If you haven’t already, cook the rice according to package instructions.Prepare the Broccoli: If using fresh broccoli, steam or blanch it until tender but still bright green. If using frozen, thaw and drain well.Mix Ingredients: In a large mixing bowl, combine the cooked rice, broccoli, cream of mushroom soup, sour cream, milk, garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese. Mix everything until well combined. If you like, you can also add the optional chopped onions or mushrooms at this stage.Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.Serve: Let the casserole cool for a few minutes before serving. Enjoy it as a side dish or a main course.This recipe is very versatile—you can customize it by adding cooked chicken, ham, or even a different type of cheese. Let me know if you have any questions or need further modifications!
Broccoli Cheese and Rice Casserole
