Broccoli and Cheese Rice Casserole With Garlic Pretzel Topping Recipe

Broccoli Rice Casserole with Pretzel Topping

Ingredients

• Casserole Base:
• 2 cups uncooked white rice
• 4 cups water
• 8 cups broccoli florets, chopped (fresh or frozen)
• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 3 cups shredded sharp Cheddar cheese (divided)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• Pretzel Topping:
• 3 cups crushed garlic Parmesan pretzels (such as Snyders)
• 6 tablespoons melted butter
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Bring 4 cups of water and the rice to a boil in a saucepan. Once boiling, reduce heat to medium-low, cover, and let it simmer until the rice is tender and the water is absorbed, about 20-25 minutes. Set aside.
2. While the rice is cooking, place a steamer insert into a saucepan and add water just below the bottom of the steamer. Bring the water to a boil. Add the broccoli florets, cover, and steam for 3-4 minutes, until slightly tender. Remove from heat.
3. Preheat your oven to 350F (180C). Grease a 9x13-inch baking dish.
4. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds.
5. Stir in the cream of mushroom soup, sour cream, and milk. Mix until smooth.
6. Add 2 cups of the shredded Cheddar cheese, salt, pepper, and paprika to the mixture. Stir until the cheese is melted and the mixture is mostly smooth.
7. In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese mixture. Stir until everything is well combined.
8. Transfer the mixture to the prepared baking dish and spread evenly.
9. For the topping, mix the crushed garlic Parmesan pretzels, melted butter, and grated Parmesan cheese in a bowl until well combined.
10. Evenly sprinkle the pretzel mixture over the casserole.
11. Bake uncovered for 25 minutes, or until the pretzel topping is golden brown.
12. Add the remaining cup of shredded Cheddar cheese over the top and return to the oven. Bake for an additional 3-5 minutes, until the cheese is melted.
13. Allow the casserole to cool for a few minutes before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. If following a medically restricted diet, consult your doctor or dietitian before preparing this recipe for personal consumption.