The Kitchen is My Playground

Step 1

instructions:

Step 2

How to cook Broccoli-Rice Casserole

Step 3

Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.

Step 4

In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.

Step 5

Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.

Step 6

Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.

Step 7

TRACEY'S NOTES

Step 8

Frozen chopped broccoli can be used instead of the florets, if desired. I just prefer the florets.

Step 9

Casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, top with the cheese, and refrigerate until ready to bake. Increase baking time to 60 - 75 minutes. Cover loosely with foil partway through baking if the cheese begins to brown too much.