- 1/3 sleeve buttery round crackers (such as Ritz®), crushed
- 1/4 cup margarine, melted
- 1 (10 ounce) package frozen chopped broccoli, thawed
- 1 small onion, chopped
- 2 cups shredded Cheddar cheese
- 1 cup uncooked instant rice (such as Minute®)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup water
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
- Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
- Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.