Broccoli Rice Casserole

Cheesy Broccoli-Rice Casserole is a perfectly tasty side dish for Easter, Thanksgiving, Christmas, or everyday dinner. It’s classic creamy, cheesy comfort food at its best.

Ingredients:
3 cup cooked rice (about 1 cup uncooked)
1 (16 oz) package frozen broccoli florets
1 small onion, finely chopped
1 (10¾ oz) can cream of mushroom soup
½ cup milk
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp paprika
2 cup shredded cheddar cheese, divided

Instructions:
Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces. In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli. Spoon into a greased 9×13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese. Bake at 350℉ for 35-40 minutes until bubbly, and cheese is just beginning to get some golden brown spots.

Notes:
– Frozen chopped broccoli can be used instead of the florets, if desired. I just prefer the florets.
– Casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, top with the cheese, and refrigerate until ready to bake. Increase baking time to 60 – 75 minutes. Cover loosely with foil partway through baking if the cheese begins to brown too much.

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