Broccoli-Rice Casserole

Broccoli-Rice Casserole

Ingredients

• 3 c. cooked rice (about 1 c. uncooked)
• 1 (16 oz.) package frozen broccoli florets
• 1 small onion, finely chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 c. milk
• 1 tsp.  salt
• 1/2 tsp.  black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 2 c. shredded mild or medium cheddar cheese, divided

Directions

1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. 
2. Cut any large florets into smaller, bite-sized pieces.
3. 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.  
4. Stir together until well mixed.  Fold in broccoli. 
5.  Spoon into a greased 9x13-inch baking dish. 
6. Top with remaining 1 cup shredded cheddar cheese.
7. Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.