Moms Broccoli and Rice Casserole

Moms Broccoli and Rice Casserole

If you use shredded cheddar instead of processed cheese spread, use 1/2 cup instead of 1/3 cup milk.

Ingredients

2 (10-ounce) packages frozen chopped broccoli

1 cup instant rice

1 (10.75-ounce) can cream of mushroom soup

1/2 cup processed cheese spread or shredded cheddar cheese plus 1/2 cup shredded cheddar cheese, for the top

1/3 to 1/2 cup milk

Pinch fresh-ground black pepper or hot pepper sauce

Method

Preheat oven to 375 degrees. Place frozen broccoli in a microwave-safe dish and microwave on high power 2 minutes until broccoli thaws enough to be broken up. Transfer broccoli and its liquid to a 13-by-9-inch (3-quart) glass or ceramic baking dish and place in oven to continue thawing while you continue with recipe.

Place rice, mushroom soup, 1/2 cup cheese spread or cheddar cheese, milk (use 1/2 cup milk if using cheddar cheese; 1/3 cup milk if using processed cheese spread) and pepper or hot pepper sauce in a large mixing bowl. Stir until well combined; mixture will be thick.

Remove baking dish from oven and, using a wooden spoon, spread broccoli evenly over bottom of dish. (It is fine if broccoli is still a little frozen.) Spoon rice mixture over broccoli in an even layer. Sprinkle 1/2 cup cheddar cheese on top.

Return baking dish to center rack of oven and bake 25 to 30 minutes until bubbling throughout and lightly browned around edges. Serve casserole at once or cover it with aluminum foil and let it rest up to 20 minutes before serving.

Makes 8 to 10 servings.