Cheesy Broccoli Rice Casserole

Ingredients

• 2 cups cooked white rice
• 3 cups fresh broccoli florets (or frozen, thawed)
• 1 ½ cups shredded cheddar cheese (divided)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1 cup sour cream
• ½ cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: ½ cup breadcrumbs for topping

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare Broccoli:
   If using fresh broccoli, steam or blanch it until just tender. Drain well.
3. Cook Onion and Garlic:
   In a medium skillet, melt butter over medium heat. Add chopped onion and garlic, sauté until soft and fragrant (about 3-4 minutes).
4. Mix Ingredients:
   In a large bowl, combine cooked rice, broccoli, sautéed onion and garlic, 1 cup of shredded cheese, cream of mushroom soup, sour cream, and milk. Mix well. Season with salt and pepper to taste.
5. Assemble Casserole:
   Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining ½ cup of cheese evenly over the top. If you like, sprinkle breadcrumbs over the cheese for extra crunch.
6. Bake:
   Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
7. Serve:
   Remove from oven and let it cool slightly before serving. Enjoy your creamy, cheesy broccoli rice casserole!

If you want, I can help you customize it — maybe add some chicken or make it vegetarian-friendly. Let me know!