Ingredients
– 4 cups broccoli florets (fresh or frozen)
– 2 cups cooked rice
– 2 cups shredded cheddar cheese
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup milk
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika (optional)
– 1/2 cup crushed Ritz crackers or breadcrumbs (optional)
– 2 tablespoons melted butter (optional)
Preparation
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Cook the Broccoli:**
– If using fresh broccoli, steam or boil it until tender, about 5 minutes. If using frozen broccoli, cook according to the package instructions. Drain and set aside.
3. **Prepare the Mixture:**
– In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, sour cream, milk, chopped onion, minced garlic, salt, black pepper, and paprika (if using). Mix well.
– Add the cooked rice, 1 1/2 cups of the shredded cheddar cheese, and the cooked broccoli to the mixture. Stir until everything is evenly combined.
4. **Assemble the Casserole:**
– Pour the mixture into the prepared baking dish. Spread it out evenly.
– Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
5. **Optional Topping:**
– If you like a crunchy topping, mix the crushed Ritz crackers or breadcrumbs with the melted butter. Sprinkle this mixture over the cheese.
6. **Bake:**
– Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
7. **Serve:**
– Remove from the oven and let it cool slightly before serving.