Broccoli and Cheese Casserole
This easy to
scrape cheese broccoli rice casserole is a real crowd pleaser! We love this
vegetarian recipe for everything from vacation meals to family dinners. It can
be done in advance and the leftovers tip over!
INGREDIENTS
- 1/4 cup butter
- 2 cups milk I use whole milk here
- 1 teaspoon salt
- 1/4 cup flour
- 1/2 cup onion diced
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese divided use
- 1/4 teaspoon garlic powder
- 3 1/2 cups cooked rice any variety
- 2 tablespoons chopped parsley
- 1 teaspoon smoked paprika regular paprika can be substituted
- 4 cups broccoli florets lightly steamed or blanched
- 2 ounces cream cheese cut into small cubes
- 1 cup crushed buttery cracker crumbs such as Ritz crackers
- cooking spray
INSTRUCTIONS
First, preheat
the oven to 375 degrees. Coat a 9 "x13" baking pan with cooking
spray.
Then, melt
the butter in a medium saucepan over medium heat. Add the onion and cook 3-4
minutes until it is translucent. Add the flour to the pan and stir to coat the
onions; cook for 1 minute.
Slowly whisk
the milk in the pan. Cook, stirring occasionally, for 4 to 5 minutes or until
the sauce thickens (coat the back of a spoon).
Add cream
cheese, 2 cups grated cheddar cheese and salt, pepper, smoked paprika and garlic
to the sauce. Stir until smooth.
Place
broccoli and rice in a large bowl and mix to combine. Pour the sauce over the
top and toss to coat.
Pour the
broccoli mixture into the prepared pan and smooth the top.
Sprinkle the
remaining cup of cheese on top, with the crushed crackers.
Bake for 20
to 30 minutes or until the pan boils and the cheese is melted.
Sprinkle with
parsley and serve.
Happy
Cooking Time.
