Broccoli, Rice, and Cheese Casserole

Broccoli, Rice, and Cheese Casserole
From Cooks.com

1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)

Preheat oven to 350°F.

In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.

Steam the frozen broccoli until thawed, then drain well. Let cool.

It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.

When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).

Spread reserved 1/2 cup cheese on top. Cover with foil.

Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

Makes 8 servings.

(The original recipe had double the rice which turned this dish into 12 servings.)