Broccoli Cheese Casserole

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 2 cups cooked rice
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1/2 cup crushed Ritz crackers or breadcrumbs (optional)
• 2 tablespoons melted butter (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Prepare the Broccoli:
   For fresh broccoli: Steam or boil until tender, about 5 minutes. For frozen broccoli: Follow package instructions. Drain and set aside.
3. Make the Mixture:
   In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, sour cream, and milk. Stir in the finely chopped onion, minced garlic, salt, black pepper, and paprika (if using). Mix thoroughly.
   Add the cooked rice, 1 1/2 cups of shredded cheddar cheese, and the broccoli. Stir until well combined.
4. Assemble the Casserole:
   Transfer the mixture to the prepared baking dish, spreading it evenly.
   Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
5. Optional Topping:
   For added crunch, mix the crushed Ritz crackers or breadcrumbs with melted butter. Sprinkle over the cheese.
6. Bake:
   Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
7. Serve:
   Allow the casserole to cool slightly before serving. Enjoy!