- Prepare the rice:
If you haven’t already, cook the rice according to the package instructions. You can use white rice, brown rice, or even quinoa for a healthier alternative.
- Cook the vegetables:
Steam the broccoli, carrots, and peas until they’re tender but still vibrant. You can do this using a steamer basket or by microwaving them. Set them aside. - Sauté the onions:
In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they soften and become translucent. - Make the creamy mixture:
In a large mixing bowl, combine the cooked rice, steamed vegetables, sautéed onions, cream of mushroom soup, milk, garlic powder, and half of the shredded cheese. Stir everything together until well combined. Season with salt and pepper to taste. - Assemble the casserole:
Preheat your oven to 375°F (190°C). Transfer the rice and vegetable mixture into a greased 9×9-inch or similar-sized baking dish. Sprinkle the remaining shredded cheese and grated Parmesan (if using) over the top. For extra crunch, you can sprinkle breadcrumbs over the cheese layer. - Bake the casserole:
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