Broccoli and Rice Casserole

Ingredients

• 3 cups broccoli florets, chopped
• 3 cups cooked white rice
• 1 tablespoon butter
• 1/2 cup onion, diced
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup buttery round crackers, crushed
• 3 tablespoons butter, melted

Method

1. 1

   Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

2. 2

   Steam or blanch the broccoli florets in boiling water for 3 minutes, until just crisp-tender. Drain well.

   3:00 · Blanch broccoli
3. 3

   Melt 1 tablespoon of butter in a 9-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Sauté onion
4. 4

   In a large bowl, combine the cooked rice, blanched broccoli, sautéed onion, cream of mushroom soup, sour cream, 1 1/2 cups of the shredded cheddar, garlic powder, salt, and pepper. Stir until evenly combined.

5. 5

   Spread the mixture evenly into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar cheese over the top.

6. 6

   In a small bowl, toss the crushed crackers with the melted butter until coated, then sprinkle evenly over the casserole.

7. 7

   Bake uncovered until the casserole is bubbling at the edges and the topping is golden brown, 30 to 35 minutes.

   30:00 · Bake casserole
8. 8

   Let the casserole rest for 10 minutes before serving.

   10:00 · Rest before serving