1 cup grated cheese
2 cups broccoli
2 cups wild rice
1 can cream of broccoli soup*
¼ cup water
*My mom normally does this recipe with cream of mushroom soup, but since I despise mushrooms, I decided to use cream of broccoli instead.
Pre-heat oven at 350F. Cook rice as directed on package. Steam broccoli until they are no longer crunchy (about 5 minutes). Mix the cream of broccoli soup and water together.
In an oven-safe dish, start layering by putting half of the rice in the dish, then layer half of the broccoli, half the soup mixture and half the cheese.
Then layer the remaining rice, broccoli, soup mixture and finish by topping with remaining cheese.
Cook uncovered for 1 hour. Let cool for 5 minutes before serving.