Cheesy Broccoli Rice Casserole Simple and Tasty Dish

Ingredients

• 2 cups cooked white or brown rice
• 2 cups fresh broccoli florets (or frozen, thawed)
• 1 cup shredded cheddar cheese
• 1 cup cream of mushroom soup (or homemade cream sauce)
• 1 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 0.5 cup breadcrumbs (for topping)
• 2 tablespoons olive oil or melted butter (for breadcrumbs)

Instructions

1. Preheat your oven to 350°F (175°C).
2. If using fresh broccoli, steam the florets for about 3-4 minutes until slightly tender. If using frozen, ensure they are thawed and well-drained.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 3 minutes).
4. In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, milk, half the cheddar cheese, salt, pepper, and paprika. Stir until well combined.
5. Pour the rice mixture into a greased 9x13 inch baking dish, spreading it evenly.
6. Sprinkle the remaining cheddar cheese on top of the casserole. In a small bowl, mix the breadcrumbs with the melted butter or olive oil and sprinkle evenly over the cheese layer.
7. Place the casserole in the preheated oven and bake for 25-30 minutes, or until bubbly and golden on top.
8. Let the casserole cool for a few minutes before serving to help it set.