INGREDIENTS

    • 2 cups long grain rice

    • 4 cups (2 jars) FOND Youth Tonic

    • 1 10.5 oz can cream of mushroom soup

    • 12 oz jar roasted red peppers, juice drained and chopped finely

    • 4 cups chopped broccoli florets (fresh or frozen)

    • 2 cups shredded cheddar cheese

    • 1 cup heavy cream

    • 1/2 cup sour cream

    • 1 tablespoon garlic powder

    • 1.5 teaspoons salt

    • 1/2 teaspoon black pepper

TOPPING (OPTIONAL)

  • 4 tablespoons butter, melted

  • 1 cup crushed butter crackers

  • 1 cup shredded cheddar cheese

 

DIRECTIONS

  1. In a medium saucepan, add the rice and bone broth. Cook the rice according to package directions. Once it’s done, set it aside to cool for about an hour before assembling the casserole.

  2. Preheat the oven to 375 degrees.

  3. In a large bowl, add the cooked rice and the rest of the ingredients. Mix well, and add to a greased 9 x 13 pan.

  4. Combine the ingredients for the topping, then sprinkle them evenly over the top of the casserole.

  5. Bake for 30-40 minutes, or until bubbly and golden brown. Serve hot!