Broccoli Rice Cheese Casserole from Scratch
Description
This yummy casserole can serve as a side or a main dish for meatless Mondays. It is made with fresh broccoli, white rice and a homemade cheese sauce. There is no need to use those canned condensed cream of soups to make this amazing dish with in creamy sa
Ingredients
6 c. fresh broccoli cut into bite sized pieces
2 c. cooked white rice
Sauce:
3 T. butter
3/4 c. onion, diced (from 1 small)
3 T. flour
2 c. milk
1/4 t. each garlic and black pepper
1/2 t. dry mustard powder
1/2 t. paprika
salt, to taste
3 T. cream cheese
2 c. shredded cheddar cheese, divided
Directions
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Preheat oven to 350 degrees.
Put a pot of water on the stove to boil for broccoli.
Cook onion and butter on medium-low heat until softened and translucent; stir in flour, garlic powder and pepper; cook 2 minutes.
Gradually pour in milk while whisking; continue whisking over medium heat until thick and bubbly. Remove from heat; add dry mustard, paprika, cream cheese and 1 1/2 c. cheddar cheese; stir until melted.
Cook broccoli in boiling water for about 2 minutes; drain. (It should still be slightly crisp as it cooks more in the oven.)
Stir together rice, broccoli and cheese sauce in a greased 2 quart casserole dish. Top with remaining cheese.
Bake 35 minutes or until bubbly and cheese lightly browned.
8 servings.