Broccoli Rice Casserole

My family makes this casserole every Christmas night, and it's one of the dishes I look forward to most all year! We serve it alongside prime rib and all the classic Southern fixins. It's incredibly easy to make, and the hardest part is honestly just steaming the broccoli and cooking the rice. It might sound simple, but the creamy mushroom soup, crunchy fried onions, and generous layer of golden, melted cheddar cheese make it so delicious. It's one of those dishes that proves you don't need a bunch of fancy ingredients to make something everyone looks forward to year after year!

Ingredients

• 32 oz frozen broccoli florets, steamed

• 6 cups cooked rice

• ½ stick (¼ cup) butter

• All-purpose seasoning salt, to taste

• 2 (10.5 oz) cans condensed cream of mushroom soup

• 1 container French's Crispy Fried Onions

• 1lb shredded cheddar cheese, or enough to completely cover the top

Instructions

1. Preheat the oven to 350°F.

2. Steam the broccoli according to the package instructions and spread it evenly across the bottom of a large casserole dish.

3. While the rice is still hot, stir in the butter until completely melted and evenly incorporated. Spread the buttered rice evenly over the broccoli.

4. Sprinkle the broccoli and rice with all-purpose seasoning salt, to taste.

5. Spoon the condensed cream of mushroom soup evenly over the rice, spreading it across the surface.

6. Sprinkle the French's Crispy Fried Onions evenly over the soup, gently pressing them down so they are slightly submerged.

7. Generously cover the entire casserole with shredded cheddar cheese, making sure the top is completely covered.

8. Bake uncovered for 35–45 minutes, or until the casserole is heated through, the cheese is golden across the center, and the edges are crispy and browned.

9. Remove from the oven and let rest for 5–10 minutes before serving.

6-8 servings