Broccoli Rice Casserole

As promised, I am posting the broccoli rice casserole that I mad. I found this easy to make especially with a couple of short cuts. I normally keep cooked rice in the freezer that I portion out into 1 cup servings. I normally make the rice in the broth when I boil chicken. Then it is seasoned also. I also usually portion out shredded cheese and some vegetables. It does speed up the cooking process. Now on to the recipe.

Broccoli Rice Casserole

Preheat oven to 350F

- 3 cups cooked rice

- 16 oz. frozen broccoli florets (I used fresh broccoli that I got from Pantry, I just cooked it before using it in the casserole)

- 1 small onion, finely chopped

- 1 can of cream of mushroom soup

- 1/2 cup milk

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 1/4 teaspoon garlic powder

- 1/4 teaspoon paprika

- 2 cups shredded cheese, divided

Thaw broccoli and microwave for 5 minutes and drain very well.  Cut broccoli into small bite size pieces.

In a large bowl combine:

   rice

   onion

   mushroom soup

   milk

   salt

   pepper

   paprika

   1 cup of shredded cheese

Stir all together to mix well and then fold in the broccoli.

Spray with non-stick cooking spray a 9 x 13 pan.  This is a bulky casserole so a pan with high sides works best.

Put broccoli and veggie mix into the pan and then top it with the remaining 1 cup of cheese (more or less depending on your preference).

Bake for 35-40 minutes or until cheese is melted and browned on top.

NOTE:  I decided to add some left-over chicken to the casserole also so it could be used up.  It worked well.  I almost added some sausage to it instead of the chicken, but I might wait for that until next time.

If you make this, left me know how you liked it.