Broccoli Cheese and Rice Casserole

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

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Rice: If you haven’t already, cook the rice according to package instructions.
3. Prepare the Broccoli: If using fresh broccoli, steam or blanch it until tender but still bright green. If using frozen, thaw and drain well.
4. 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.
5. Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
6. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
7. 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.
8. 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!