Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Ingredients: 2 cups long grain rice; 4 cups FOND’s Youth Tonic, 2 jars; 1-10.5 oz can cream of mushroom soup; 12-oz jar roasted red peppers, juice drained and chopped finely; 4 cups broccoli florets (fresh or frozen), chopped; 2 cups cheddar cheese, shredded; 1 cup heavy cream; ½ cup sour cream; 1 Tbsp garlic powder; 1½ tsp salt; ½ tsp black pepper; 4 Tbsp butter, melted; 1 cup butter crackers, crushed; 1 cup cheddar cheese, shredded

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Ingredients

2 cups long grain rice
4 cups FOND’s Youth Tonic, 2 jars
1-10.5 oz can cream of mushroom soup
12-oz jar roasted red peppers, juice drained and chopped finely
4 cups broccoli florets (fresh or frozen), chopped
2 cups cheddar cheese, shredded
1 cup heavy cream
½ cup sour cream
1 Tbsp garlic powder
1½ tsp salt
½ tsp black pepper

Topping (Optional)

4 Tbsp butter, melted
1 cup butter crackers, crushed
1 cup cheddar cheese, shredded

Directions

In a medium saucepan, add the rice and bone broth. Cook the rice according to package directions. Once it's done, set it aside to cool for about an hour before assembling the casserole.
Preheat the oven to 375 degrees.
In a large bowl, add the cooked rice and the rest of the ingredients. Mix well, and add to a greased 9 x 13 pan.
Combine the ingredients for the topping, then sprinkle them evenly over the top of the casserole.
Bake for 30-40 minutes, or until bubbly and golden brown. Serve hot!

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Broccoli Rice Casserole