Just like Grandma used to make–pantry/freezer side dish

My grandmother used to make broccoli rice casserole a lot. I have updated it here to make it more flavorful with a better broccoli to rice ratio.

Broccoli Rice Casserole:

2 lbs. frozen broccoli florets–thawed, drained, and cut into bite sized pieces

1 1/2 cups of water

3/4 cup long grain rice

2 cans cream of mushroom soup

4 cups finely shredded extra-sharp cheddar cheese

4 oz. jar diced pimento–undrained

1 1/2 tsp garlic salt

6 oz can of French Fried Onions

Heat water and rice in a pot to boiling. Reduce heat to low and cook until all the water is absorbed. Set aside to cool. Add the rest of the ingredients to the rice pot and stir until combined.

Pour mixture into greased casserole dish and smooth the top.

Top with french fried onions and bake at 375 for 40 to 45 minutes, or until the mixture is hot and bubbly and the onions are browned.