1 1/2 cups long-grain white rice, uncooked
4 cups fresh broccoli florets
3 cups shredded cheddar cheese, divided
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup diced yellow onion
2 cloves garlic, minced
2 tablespoons butter
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook the rice according to package directions. Set aside.
Blanch broccoli florets in boiling salted water for 2-3 minutes, then plunge into an ice bath. Drain well.
In a skillet, melt butter over medium heat. Sauté onion and garlic until softened, about 5 minutes.
In a large bowl, combine cooked rice, blanched broccoli, sautéed onions and garlic, cream of mushroom soup, and 1 cup of cheddar cheese. Season with salt and pepper.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with remaining 2 cups of cheddar cheese.
In a small bowl, mix breadcrumbs with Parmesan cheese. Sprinkle over the casserole.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, until bubbly and golden brown.
Let the casserole rest for 5-10 minutes before serving.
