Cheddar cheese, borccoli and rice casserole

Cook your rice as you always do. Just replace the water for chicken or veggie stock. When done, fluff it up with a fork and reserve.

In a medium pot, bring salted water to a boil then add the broccoli florets, when the water begins boiling again cook for another 5 minutes, not a second more. Drain and reserve.

In a skillet, melt the butter, then add garlic and cook for one minute, (don’t let it burn) add 1 cup shredded Cheddar cheese, milk, salt, pepper, flour and sour cream, stir while all ingredients come together to form a sauce. Cook for about 5 to 8 minutes then take off the heat.

Preheat oven to 350°. Mix together the rice, cheese sauce and broccoli florets, the sauce should cover everything, and still be saucy and juicy. If you think it’s kind of dry add a little more milk. Put in a baking dish and then add all remaining cheddar cheese on top.

Bake at 350° for 15 to 20 minutes or until most of the liquid is absorbed and all the cheese has melted on top. Let casserole stand 5 minutes before serving.