Better than Cheddar's Broccoli Rice Casserole

This broccoli rice casserole recipe is the perfect dupe for Cheddar's--my favorite side at that restaurant.  Words can't describe how good this is!

Better than Cheddar's Broccoli Rice Casserole

16 oz. frozen, chopped broccoli or broccoli florets

1 cup uncooked long grain rice

2 cups hot water

1/2 tsp. salt

1 tbsp. butter

1 cup chopped onion

1 (10.75 oz) can condensed cheddar cheese soup

2/3 cup milk
16 oz. Velveeta, cubed
1/4 tsp. pepper

2 cups coarsely crushed Ritz crackers (leave several bigger pieces)
4 tbsp. butter, melted

Preheat oven to 350 degrees. Cook frozen broccoli according to package directions. Drain and set aside. If using florets, cut florets into smaller pieces. Combine rice, hot water, and salt in a 2 qt. bowl. Cover, and microwave at HIGH (100%) 5 minutes. Reduce power to MEDIUM (50%). Microwave until liquid is absorbed and rice is tender, 10-13 minutes. Fluff with fork. (Stovetop directions for cooking rice below.) Set aside.

Meanwhile, over medium heat, melt the 1 tbsp. of butter in a large pot. (I use an 8 qt. stock pot.) Add onion and saute until translucent and tender. Stir in soup, milk, Velveeta cheese, and pepper. Cook, stirring frequently, until cheese is melted.

Stir in broccoli and cooked rice. Spoon into a 9x13 baker that has been sprayed with cooking spray. In a 2 qt. bowl, combine the coarsely crushed Ritz crackers with the 4 tbsp. of melted butter. Sprinkle over rice mixture.

Bake uncovered about 30 minutes or until top is golden brown and casserole is bubbly.

Stovetop Method for Cooking Rice: Combine rice, hot water, and salt in a 2 qt. saucepan. Bring to a boil. Turn heat to lowest setting, cover, and set timer for 15 minutes. Fluff with fork.

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