Broccoli, rice, and cheddar create a comforting dish with a golden cracker topping—perfect for cozy dinners together.
# Components:
→ Vegetables
01 - 3 cups fresh broccoli florets, chopped (approximately 1 medium head)
02 - 1 small onion, finely diced
→ Rice
03 - 1 cup long-grain white rice, uncooked
04 - 2 cups water or low-sodium vegetable broth
→ Dairy & Cheese
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 2 tablespoons unsalted butter, plus more for greasing
→ Canned Goods
09 - 1 can (10.5 oz) condensed cream of mushroom soup
→ Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1 1/2 cups Ritz crackers, crushed (about 1 sleeve)
14 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish using butter.
02 - In a medium saucepan, bring water or broth to a boil. Add rice, cover, and reduce heat to a simmer for 15 minutes until tender and liquid is absorbed.
03 - Steam or blanch chopped broccoli florets for 2–3 minutes until bright green and just tender. Drain and set aside.
04 - In a large mixing bowl, combine cooked rice, blanched broccoli, diced onion, shredded cheddar cheese, milk, sour cream, condensed cream of mushroom soup, garlic powder, salt, and black pepper. Mix thoroughly until homogenous.
05 - Spread the prepared mixture evenly into the greased baking dish.
06 - In a small bowl, blend crushed Ritz crackers with melted butter until the crumbs are uniformly coated.
07 - Distribute cracker topping evenly over casserole. Bake for 30–35 minutes until bubbling and golden brown on top.
08 - Allow casserole to cool for 5 minutes before portioning and serving.
