Cheesy Broccoli Rice Casserole

INGREDIENTS:

For the Casserole:

2 cups cooked rice (white, brown, or wild rice work well)

3 cups broccoli florets (fresh or frozen; steamed until tender-crisp)

2 cups shredded cheddar cheese (divided; reserve some for topping)

1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)

1 cup sour cream (or Greek yogurt for a lighter twist)

1/2 cup milk (whole milk or any variety you prefer)

1/2 cup diced onion (optional, for added flavor)

1 clove garlic (minced; optional)

1 teaspoon garlic powder (optional)

Salt and pepper (to taste)

For Topping:

1/2 cup crushed crackers (like Ritz or butter crackers)

2 tablespoons melted butter

DIRECTIONS:

Ready to whip up this creamy, cheesy delight? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish or casserole dish.

Step 2: Prepare the Ingredients

Cook the rice according to package instructions if not already prepared.

Steam the broccoli florets until tender-crisp (about 3–5 minutes for fresh broccoli or 1–2 minutes for frozen). Drain and set aside.

If using onions and garlic, sauté them in a small skillet over medium heat until softened (about 3–4 minutes).

Step 3: Make the Cheese Sauce

In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper. Stir until smooth.

Add 1 1/2 cups of shredded cheddar cheese to the mixture and stir until the cheese melts and the sauce becomes creamy.

Step 4: Assemble the Casserole

In the prepared baking dish, layer the cooked rice, steamed broccoli, and sautéed onions (if using).

Pour the cheese sauce evenly over the top and gently stir to combine all the ingredients.

Sprinkle the remaining 1/2 cup of shredded cheese over the top for extra cheesiness …