Crowd Pleasing Broccoli Rice Cheese Casserole

For Thanksgiving 2014, I decided to make 3 casseroles.  

Green Bean, Broccoli Rice, and Squash

I have only made broccoli rice casserole several times. I always search the internet and Pinterest to get ideas when I do not have a "go to" recipe. 

 I decided to use Paula Deen's Broccoli Casserole as my base then added a couple cups of rice to it.  

The challenge like the Green Bean Casserole is the amount I needed to make. 

Broccoli Rice Casserole

Broccoli Rice Casserole with Topping

Crowd Pleasing Broccoli Rice Casserole

Ingredients

• 4 (10 ounce) packages frozen chopped broccoli, cooked and drained
• 4 cups cooked white rice
• 1 1/2 cup mayonnaise
• 2 cups sharp cheddar cheese, grated
• 2 (10 3/4 ounces) cans condensed cream of mushroom soup
• 4 eggs, lightly beaten
• 4 cups crackers, crushed
• 4 tablespoons butter, melted
• salt and pepper to taste

Extra Twist- Sauteed Mushrooms 

(if you want to "jazz" it up)

• 1 pkg fresh button mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup sherry
• 1/4 cup half n half

Directions

• Preheat oven 350 degrees
• Spray a large foil roasting pan with cooking spray
• Cook broccoli per the directions on package - set aside to cool
• Cook rice per the directions on the package - set aside to cool
• In the pan, combine broccoli, rice, mayo, cheese, soup, eggs (make sure the rice and broccoli are cool so the eggs do not scramble), and "extra twist" sauteed mushrooms
• Mix well - don't forget the salt and pepper 
• Top with crushed crackers and pour the melted butter evenly over the crackers
• Bake for 40-45 minutes

I prepared this the day before serving. I place saran wrap first on top of the casserole then wrapped the pan with heavy duty foil.  I used a black sharpie to write the cooking temperature and instructions on the outside of the foil.