A delightful casserole combining the goodness of broccoli and rice with a cheesy twist.
Cook the wild rice according to the package instructions.
Use a rice cooker for consistent results.
Steam the frozen broccoli until tender, then drain and pat dry.
Ensure the broccoli is well-drained to avoid a watery casserole.
In a mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, shredded cheddar cheese, and sliced water chestnuts.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture into a greased casserole dish, spreading it evenly.
Use a spatula to smooth the top for even baking.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
Check halfway through to ensure even baking.
Serve warm and enjoy your cheesy broccoli and rice bake!
Garnish with fresh parsley for a pop of color.
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