Kittencal's Broccoli Or Cauliflower & Rice Casserole

Created by KittenCal on December 17, 2013

Ingredients

185 grams dry white rice (1 cup, dry)
1 can (10 3/4 ounce) cream of mushroom soup (undiluted, or condensed cream of broccoli soup)
1 cup mayonnaise
1 cup sour cream
2 tablespoons butter, melted
3/4 to 1 teaspoon curry powder (depending on how much you like curry flavor)
1/2 teaspoon salt (seasoned salt)

1/4 teaspoon ground black pepper (or to taste)
2 medium garlic cloves, minced (or 1 teaspoon garlic powder)
2 tablespoons fresh lemon juice
4 to 5 green onions, chopped (white part only!)
1 medium crown (1/2 pound) fresh broccoli (cut in florets, lightly steamed then hand-squeeze out excess moisture or just use as much as you want OR 1 small head lightly steamed cauliflower, cut into florets can be subbed for the broccoli)
1/3 cup grated Parmesan cheese (or more)
2 cups shredded cheddar cheese (divided, can use more)

Step 1: Cook the rice in 2 cups of water until the rice is tender. (I use a little less water because I prefer a firmer texture). Cool the rice slightly, you can make the rice a day ahead if you prefer.
Step 2: Preheat oven to 350 degrees F. Position oven rack to lowest position.
Step 3: Butter a 11 x 7-inch casserole dish.
Step 4: In a large bowl whisk the condensed soup with next 8 ingredients together until smooth.
Step 5: Mix in the cooked rice until well combined, then the green onions, steamed broccoli florets and 1 cup shredded cheddar cheese. Transfer/spread in buttered casserole dish. Sprinkle with Parmesan cheese

NOTE: at this point you can refrigerate until ready to bake, remove from fridge 1 hour before baking
Step 6: Bake uncovered for 20 minutes.
Step 7: Remove from oven, sprinkle with remaining 1 cup (or more) shredded cheddar cheese. Place back in the oven for about 10-15 minutes.