Ingredients:

  • 4 cups fresh broccoli florets (or frozen, thawed and drained)
  • 1 cup cooked rice (white or brown)
  • 2 cups shredded sharp cheddar cheese
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup mayonnaise
  • ¼ cup milk
  • 3 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ¾ cup crushed butter crackers (like Ritz)
  • ¼ cup salted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. If using fresh broccoli, steam it until just tender for about 3–5 minutes. If using frozen, make sure it is fully thawed and drained.
  3. In a large mixing bowl, combine the steamed broccoli, cooked rice, 1.5 cups of shredded cheddar cheese, cream of mushroom soup, mayonnaise, milk, eggs, garlic powder, onion powder, salt and pepper. Stir well until all ingredients are thoroughly mixed.
  4. Pour the mixture into a greased 9x13 inch baking dish or casserole dish.
  5. In a separate bowl, mix together the crushed butter crackers with melted salted butter until evenly coated.
  6. Sprinkle the cracker mixture evenly over the top of the broccoli mixture in your baking dish.
  7. Place in preheated oven and bake for about30–35 minutes or until bubbly and golden on top.
  8. During the last5 minutes of baking time,sprinkle with remaining shredded cheddar cheese if desired; return to oven until melted.
  9. Allow to cool slightly before serving; this will help set up the casserole for easier serving!