Ingredients
- 2 cups cooked white rice (or brown rice)
- 2 cups fresh broccoli florets (lightly steamed)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
- ½ cup milk
- ¼ cup unsalted butter
- ½ medium onion, finely chopped (optional)
- 1 clove garlic, minced (optional)
- Salt and black pepper, to taste
- ½ cup crushed Ritz crackers or breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt the butter. Add chopped onion and garlic if using, and sauté until softened and fragrant (about 3-4 minutes).
- In a large bowl, combine cooked rice, steamed broccoli, sautéed onions/garlic, cream of mushroom soup, milk, and 1 ½ cups of the shredded cheddar cheese. Season with salt and pepper.
- Mix everything until well combined, then spread evenly into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top. If you’d like a crunchy topping, sprinkle with crushed Ritz crackers or breadcrumbs.
- Bake for 25–30 minutes, or until hot and bubbly and the cheese is melted and slightly golden.
- Let it cool slightly before serving. Enjoy!
If you’d like, I can adjust this for a stovetop version or a healthier twist — just say the word!