Broccoli Rice Cheese Casserole

Ingredients

• 3 cups cooked rice (about 1 cup uncooked)
• 1 (16 oz.) Pkg. frozen broccoli florets
• 1 small onion, finely chopped
• 1 (10-3/4 oz.) can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 cups shredded cheddar cheese, divided

Directions

1. Thaw broccoli and warm in microwave for about 5-6 minutes; drain excess liquid. If there are larger florets, cut into bite size pieces.
2. In a bowl, add cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the cheddar cheese. Stir together until well mixed. Fold in broccoli.
3. Pour into a greased 9x13" baking dish. Put the last cup of Cheddar cheese on top.
4. Bake at 350* for 30-40 minutes until bubbly and cheese is slightly forming light brown spots.