Broccoli Rice Casserole

Ingredients

• 2 packages frozen chopped broccoli , 10 ounce
• 2 tablespoons butter , divided
• 1 cup celery , chopped
• 1 cup onion , chopped
• 2 cloves garlic , minced
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 0.67 cups milk
• 8 ounces Muenster or Swiss cheese , shredded
• 2 teaspoons Dijon mustard
• 0.5 teaspoons paprika
• 0.5 teaspoons freshly ground black pepper
• 3 cups cooked long grain white rice
• 0.5 cups panko bread crumbs

Instructions

1. 1

   Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

2. 2

   Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.

3. 3

   Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.

4. 4

   Stir in soups and milk and heat through.

5. 5

   Add cooked vegetable mixture to broccoli in the bowl.

6. 6

   Stir in shredded cheese, mustard, paprika, and pepper.

7. 7

   Stir in rice until combined. spoon into prepared baking dish.

8. 8

   Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top

9. 9

   Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.

10. 10

    Enjoy!