Cheesy Broccoli Rice Casserole

Ingredients

• 4 cups cooked rice
• 3 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Cook the Broccoli:
   • In a large pot of boiling water, cook the broccoli florets for 3-4 minutes, until they are just tender. Drain and set aside.
3. Prepare the Cheese Sauce:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is soft and translucent.
   • Stir in the cream of mushroom soup, sour cream, and milk. Mix until well combined.
   • Add 1 1/2 cups of the shredded cheddar cheese to the skillet, and stir until the cheese is melted and the sauce is smooth.
4. Combine Ingredients:
   • In a large mixing bowl, combine the cooked rice, broccoli florets, and cheese sauce. Mix until everything is evenly coated.
   • Season with salt, black pepper, and paprika (if using).
5. Assemble the Casserole:
   • Pour the mixture into the prepared baking dish, spreading it out evenly.
   • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
6. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
7. Serve and Enjoy:
   • Let the casserole cool for a few minutes before serving. Enjoy this cheesy, comforting dish as a side or main course.

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