2 heads of broccoli, cut into small florets (save the stems for another use)
4 cups of cream of mushroom soup
12 ounces of grated cheddar cheese (I use a combo of medium sharp cheddar and colby jack)
½ medium onion, roughly chopped
2 cups of cooked rice
½ cup of scallions, chopped (white and green parts)
Pinch of salt and pepper, to taste
¼ cup of grated Parmesan cheese
1 tablespoon butter, melted
½ cup of panko bread crumbs
1-Cut the broccoli into small florets (use the stems for another recipe).
2-Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking.
3-Preheat the oven to 375 F.
4-Butter an 8×10 inch baking dish.
5-Warm the cream of mushroom soup in a saucepan over low heat.
6-Use a wooden spoon, combine the broccoli, Cheddar cheese, onion, rice, scallions, salt and pepper, soup, and half the Parmesan in a large mixing bowl.
7-In a small bowl, combine the melted butter and bread crumbs.
8-Transfer the broccoli-rice mixture to the baking dish and spread evenly.
9-Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese.
10-Bake, uncovered, for 20 minutes.
11-Increase the heat to 425 F and cook for 8 more minutes, browning the top a bit.
12-The sides of the casserole should be nice and bubbly.
13-Remove the casserole and let stand for 10 to 15 minute before serving.