1. Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

2. If using dry rice, cook 1 cup according to package instructions to yield 2 cups cooked; let cool.

3. In a small pan, sauté diced vegetables in butter for 3–5 minutes until softened.

4. In a large bowl, whisk together soup, broth, milk, and melted butter until smooth.

5. Fold cooked rice, sautéed vegetables, optional protein, salt, pepper, and sage into the creamy mixture.

6. Stir in half of the stuffing mix into the rice mixture, reserving the rest for topping.

7. Spread the mixture evenly in the prepared dish and sprinkle the remaining stuffing mix on top.

8. If using cheese, sprinkle it over the stuffing layer.

9. Bake uncovered for 30–35 minutes until bubbly and golden brown.

10. Let rest for 5–10 minutes before serving.