# What You'll Need:
→ Vegetables
01 - 3 cups fresh broccoli florets, chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 2 cups cooked white or brown rice
→ Dairy
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup milk
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon paprika, optional
→ Topping
12 - 1/2 cup panko breadcrumbs, optional
13 - 1 tablespoon melted butter
# How to Make It:
01 - Preheat oven to 350°F and grease a 9x13-inch casserole dish.
02 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and just tender; drain thoroughly.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Cook onion until soft for 3 to 4 minutes, then add garlic and cook 1 minute longer.
04 - In a large mixing bowl, stir together cooked rice, broccoli, sautéed onion and garlic, 1 1/2 cups shredded cheddar cheese, milk, cream of mushroom soup, salt, black pepper, and paprika if desired.
05 - Spread mixture evenly into prepared dish and sprinkle with remaining 1/2 cup cheddar cheese.
06 - If using, mix panko breadcrumbs with melted butter and sprinkle over casserole surface.
07 - Bake uncovered for 30 to 35 minutes until bubbly and golden brown on top.
08 - Allow casserole to rest for 5 minutes before serving.
