Ingredients
2 cups of cooked white or brown rice
1 1/2 cups of broccoli florets (fresh or frozen, thawed)
1 can (10.5 oz) of condensed cream of mushroom soup (or cream of chicken)
1/2 cup of sour cream
1 1/2 cups of shredded cheddar cheese (divided)
1/2 cup of milk
1/2 teaspoon of garlic powder
Salt and pepper to taste
Optional: 1/4 cup of chopped onions or mushrooms
Preparation
Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Rice: If you haven’t already, cook the rice according to package instructions.
Prepare the Broccoli: If using fresh broccoli, steam or blanch it until tender but still bright green. If using frozen, thaw and drain well.
Mix Ingredients: In a large mixing bowl, combine the cooked rice, broccoli, cream of mushroom soup, sour cream, milk, garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese. Mix everything until well combined. If you like, you can also add the optional chopped onions or mushrooms at this stage.
Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.
Serve: Let the casserole cool for a few minutes before serving. Enjoy it as a side dish or a main course.
This recipe is very versatile—you can customize it by adding cooked chicken, ham, or even a different type of cheese. Let me know if you have any questions or need further modifications!