Broccoli Rice Casserole
Rated 5 stars by 5 users
Category
Side Dishes
Ingredients
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2 cups long grain rice
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4 cups FOND’s Shiitake & Sage Chicken Bone Broth, 2 jars
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1 10.5-oz can cream of mushroom soup
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12 oz jar roasted red peppers, juice drained and chopped finely
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4 cups broccoli florets (fresh or frozen), chopped
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2 cups cheddar cheese, shredded
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1 cup heavy cream
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½ cup sour cream
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1 Tbsp garlic powder
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1½ tsp salt
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½ tsp black pepper
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4 Tbsp butter, melted
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1 cup butter crackers, crushed
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1 cup cheddar cheese, shredded
Topping (optional)
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!
