A delightful and creamy casserole combining broccoli, rice, and cheese for a comforting meal.
Preheat your oven to 350°F and grease a 2-quart baking dish.
Using a non-stick spray or butter ensures easy cleanup later.
Sauté the chopped onion in a saucepan over medium heat until it becomes soft and translucent.
Adding a pinch of salt while sautéing helps draw out the onion's natural sweetness.
Cook the broccoli in boiling water for about 5 minutes until tender but still bright green. Drain thoroughly.
Avoid overcooking the broccoli to maintain its vibrant color and texture.
In a mixing bowl, combine the cooked rice, sautéed onion, cooked broccoli, cream of mushroom soup, milk, shredded cheddar cheese, and ground pepper.
Mix gently to avoid breaking the broccoli florets.
Transfer the mixture into the prepared baking dish and spread it evenly.
Press lightly to ensure an even layer for consistent baking.
Bake in the preheated oven for 25 minutes until bubbly and golden on top.
For a golden crust, you can broil the casserole for the last 2 minutes.
Let the casserole cool for a few minutes before serving. Enjoy your delicious meal!
Garnish with fresh parsley for a pop of color and added freshness.
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