A delightful casserole combining broccoli, rice, and a creamy cheese sauce, perfect for family dinners or potlucks.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the casserole.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from burning and ensure even cooking.
In a large mixing bowl, combine the cooked rice, sautéed onion, cream of mushroom soup, broccoli, and 1 cup of shredded cheddar cheese. Mix well.
Ensure the ingredients are evenly mixed for a consistent flavor throughout.
Transfer the mixture into a greased casserole dish, spreading it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole.
For added flavor, mix in some grated Parmesan cheese with the breadcrumbs.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Check the casserole halfway through baking to ensure the topping doesn't over-brown.
Remove from the oven and let it cool for a few minutes before serving.
Allowing the casserole to cool slightly helps it set and makes serving easier.
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