Ingredients
- 4 cups of fresh broccoli florets
- 1 cup of cooked rice (white or brown)
- 2 cups of shredded cheddar cheese
- 1 can (10.5 oz) of cream of mushroom soup
- ½ cup of milk
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 1 cup of crushed butter crackers (for topping)
- 2 tablespoons of melted butter
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- 9×13 inch casserole dish
- Medium saucepan
- Baking sheet (if you prefer extra crispy toppings)
- Mixing spoon
- Measuring cups and spoons
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While that’s warming up, I like to blanch my broccoli for about 2-3 minutes in boiling water. This helps to retain its vibrant color and keeps it tender-crisp. After that, you’ll want to drain it well and set it aside. Next, in a large mixing bowl, combine your broccoli with cooked rice, 1 cup of shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, and season with salt and pepper. Stir everything together until it’s well coated and you can just smell that cheesy goodness. (See the next page below to continue steps…)