I made this delicious broccoli, cheddar and wild rice casserole for a recent family holiday dinner. It was a big hit — even the kids who were there loved it, as did my husband, who generally is not a big casserole fan. Not only does this make a great side dish for beef, pork or poultry, it can also stand alone as a meatless entrée – just add a tossed salad and some crusty bread for easy and cheesy comfort food at it’s finest. This casserole will be a staple at family dinners for years to come!
- 2 tablespoons butter
- 1 cup sweet onion, diced small
- 2 cans (10.75 ounces ea.) cream of mushroom soup
- 4 cups fresh broccoli crowns, cut into small pieces
- 2 cups cooked long grain wild rice
- 8 ounces grated sharp cheddar cheese (save ¾ cup to top casserole)
- 1 tablespoon smoked paprika
- Seasoned salt, to taste
- Fresh ground pepper, to taste
- Hot sauce, to taste
Preheat oven to 350 F. Sauté onion in a large skillet for 3 to 5 minutes. Stir in soup.
Add the rest of the ingredients and mix well. Cook until the cheese has melted.
Place in a 2-quart greased casserole and bake uncovered for 50 minutes.
Remove casserole from oven and sprinkle the remaining cheese on top.
Bake for 10 minutes, until the cheese is bubbly and starting to turn brown. Remove from oven and let sit for 5 minutes before serving.