Delicious Broccoli Cheese Rice Casserole
I looked all over the place for a Broccoli Cheese Rice Casserole recipe that didn’t include soup or Velveeta. It’s not that I don’t cook with either one, I just wanted something that tasted like the casserole my grandmother use to make. And boy, did I find it! This was hands down one of the best versions I’ve ever tried. Cinnamon Spice and Everything Nice shared this recipe with her readers and I was all over it. You all must try it, too. It’s so easy to make and also so very good. The recipe, in it’s entirety, can be found at the bottom of this post.
Ingredients: 4 tablespoons butter, plus more for greasing pan, 4 cloves garlic, minced, 1/4 cup flour, 2 cups milk, 1 teaspoon dijon mustard, 1/2 teaspoon sea salt and a few cracks fresh black pepper, 2 + 1/2 cups cheddar cheese, shredded, 1/3 cup fresh Parmesan cheese, shredded, 3 cups cooked rice, 2 -3 cups cooked broccoli florets
Saute garlic in butter until it becomes fragrant.
Whisk in flour and stir constantly.
Stir the flour mixture for 3 to 4 minutes until it looks like this.
Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer for 4 minutes, whisking occasionally.
Add 2 cups of cheddar cheese (I used white cheddar) and Parmesan; stir until mostly melted; remove from heat.
Stir in rice and broccoli florets, pour into buttered casserole pan, sprinkle remaining 1/2 cup cheese over top. The original recipe called for a 9×13 pan, but I used an 8×8 and it fit perfectly.
Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.
Delicious Broccoli Cheese Rice Casserole
Ingredients
4 tablespoons butter, plus more for greasing pan
4 cloves garlic, minced
1/4 cup flour
2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon sea salt and a few cracks fresh black pepper
2 + 1/2 cups cheddar cheese, shredded
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice
2 -3 cups cooked broccoli florets
Instructions
Grease a 9×13-inch casserole pan. Preheat oven to 400 degrees F.
In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and Parmesan; stir until mostly melted; remove from heat.
Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.
Reeni
December 23, 2012
Thanks a lot for making this Cynthia! And for the rave reviews! I’m glad you liked it! It’s one of my favorites.