Cheesy Broccoli Rice Casserole

12 servings

Ingredients:

2 (10 to 12 ounce) packages frozen chopped broccoli florets (I use microwave steamable)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked rice (I use a wild rice blend)
¾ cup chopped onion
1 clove garlic, minced
¼ cup butter
8 ounces Velveeta, cubed
8 ounces shredded sharp cheddar cheese
salt and pepper to taste

Topping: ½ cup panko bread crumbs + 2 T softened butter

Directions:

        1.       Cook rice as directed on package, set aside.

        2.       In a large skillet over medium heat, sauté onions in butter until softened, add garlic and sauté another minute.

        3.       Cook broccoli as directed on package, drain.

        4.       Add broccoli, soups, rice, and cheeses to onion and garlic in skillet. Season with salt and pepper to taste. Stir to combine over low heat until heated through and cheese is melted.

        5.       Pour mixture into a 9 by 13-inch oven proof dish. To make ahead, cover and refrigerate overnight and bake the following day.

        6.       Before baking, soften 2 T butter and stir in panko crumbs with a fork. Sprinkle over top of casserole.

        7.       Bake at 350 degrees F for 30 to 40 minutes until topping is lightly browned and cheese is bubbly.