Broccoli-Rice Casserole - Table For Seven
  • Broccoli-Rice Casserole

    Mar 01st • Posted in Potatoes/Rice, Veggie Dish

    That’s right! Veggies again. Again! My mom will be so proud.  Of course, this vegetable dish is from my, cheese is required.  There are some vegetable-eating children in my family.  My oldest loves broccoli. Adores it. She can just snack on it like a cracker.

    So, a hunt for a broccoli dish that everyone will like was on.  Everything I came across included a can of cream of mushroom soup.  Well, broccoli is OK, but, mushroom soup from a can? It just sounds ugh.

    But, there was hope.  This recipe does not have the slightest trace of mushroom soup in it. It is divine. Some cheese, some rice and hey..I even liked the broccoli.  
    This makes a great side dish or add some chicken and make it a meal.
    Broccoli-Rice Casserole

    by Table for Seven
    Prep Time: 00:20
    Cook Time: 00:30
    Ingredients (Serves: 6)
    • 4 cups fresh or frozen broccoli, stems and florets, stemmed
    • 1/2 TBSP lemon juice
    • 1/4 cup chopped onion
    • 1 stalk celery, chopped
    • 2 TBSP butter
    • 1 TBSP flour
    • 12-oz evaporated milk
    • 2 cups shredded cheddar cheese
    • 2 cups cooked rice
    • salt/pepper, to taste preference
    • garlic powder, to taste preference
    Preheat oven to 350 degrees. Grease an 8 in baking dish.
    Steam broccoli until tender, but, still bright green. Pour lemon juice over broccoli and mix.
    In a skillet or saucepan, melt butter. Add onions and celery. Saute until soft. Stir in flour and cook for about minute. Whisk in evaporated milk. Cook until thickened. Season with salt, pepper and garlic powder.
    Stir in 1-1/2 cups of cheese. Stir until melted.
    Combine, cooked rice, broccoli and cheese sauce. Pour into prepared dish. Sprinkle with remaining 1/2 cup cheese.
    Bake 20-30 minutes or until bubbly.

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    Broccoli-Rice Casserole

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