This broccoli rice casserole is made from scratch (and does not contain condensed soup). Fresh, crisp broccoli and fluffy rice combine in a creamy, homemade cheese sauce to create a family favorite!
PREPARATION TIME20 minutes
COOKING TIME35 minutes
TOTAL TIME55 minutes
Ingredients
6 cups fresh broccoli, cut into bite-sized pieces
2 cups of cooked white rice
SAUCE
3 tablespoons of butter
3/4 cup diced onion (about 1 small)
3 tablespoons of flour
2 cups of milk
1/4 teaspoon of each garlic and black pepper
1/2 teaspoon of dry mustard powder
1/2 teaspoon of paprika
Salt to taste
3 tablespoons of cream cheese
2 cups of grated cheddar cheese, divided
Instructions
Preheat the oven to 350 degrees F.
Cook onion and butter over medium-low heat until soft and translucent. Add the flour, garlic powder and pepper. Cook 2 more minutes.
Gradually pour in the milk while stirring. Continue beating at medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups of cheddar cheese. Stir until melted.
Place broccoli in boiling water for about 2 minutes. You still want it slightly crunchy as it cooks more in the oven.
Stir in the rice, broccoli and cheese sauce. Place in a greased 2 quart casserole dish. Cover with remaining cheese and bake for 35 minutes or until frothy and cheese is lightly browned.