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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- 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.
- 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.
- 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).
- 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.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
- 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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