Classic Broccoli, Rice and Cheddar Casserole

Ingredients:

2 heads of broccoli, cut into small florets (save the stems for another use)

4 cups of cream of mushroom soup

12 ounces of grated cheddar cheese (I use a combo of medium sharp cheddar and colby jack)

½ medium onion, roughly chopped

2 cups of cooked rice

½ cup of scallions, chopped (white and green parts)

Pinch of salt and pepper, to taste

¼ cup of grated Parmesan cheese

1 tablespoon butter, melted

½ cup of panko bread crumbs

Instructions:

1-Cut the broccoli into small florets (use the stems for another recipe).

2-Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking.

3-Preheat the oven to 375 F.

4-Butter an 8×10 inch baking dish.

5-Warm the cream of mushroom soup in a saucepan over low heat.

6-Use a wooden spoon, combine the broccoli, Cheddar cheese, onion, rice, scallions, salt and pepper, soup, and half the Parmesan in a large mixing bowl.

7-In a small bowl, combine the melted butter and bread crumbs.

8-Transfer the broccoli-rice mixture to the baking dish and spread evenly.

9-Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese.

10-Bake, uncovered, for 20 minutes.

11-Increase the heat to 425 F and cook for 8 more minutes,    browning the top a bit.

12-The sides of the casserole should be nice and bubbly.

13-Remove the casserole and let stand for 10 to 15 minute before serving.

And Enjoy!