# Components:
→ Vegetables
01 - 4 cups broccoli florets, fresh or frozen
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 2 cups cooked white rice (about 3/4 cup uncooked)
→ Dairy
05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup sour cream
07 - 1/2 cup whole milk
08 - 2 tablespoons unsalted butter
→ Pantry
09 - 1 can (10.5 ounces) condensed cream of mushroom soup
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon paprika, optional for topping
13 - 1/4 cup breadcrumbs, optional for topping
# Directions:
01 - Preheat oven to 350°F. Coat a 9x13-inch baking dish lightly with nonstick spray or butter.
02 - Steam fresh broccoli florets for 3 to 4 minutes until just tender, or if using frozen, thaw and drain thoroughly.
03 - In a skillet over medium heat, melt unsalted butter. Cook chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - In a large bowl, mix cooked white rice, steamed broccoli, sautéed onion and garlic, 1 1/2 cups shredded cheddar cheese, sour cream, whole milk, and condensed cream of mushroom soup. Season with salt and black pepper, then stir until well combined.
05 - Spread the mixture evenly into the prepared baking dish. Top with remaining 1/2 cup shredded cheddar cheese. For a crunchy finish, sprinkle breadcrumbs and paprika over the cheese, if desired.
06 - Bake for 30 to 35 minutes, until casserole is bubbly and the top is golden brown. Remove from oven and let cool for 5 minutes before serving.
