Broccoli Rice Cheddar Casserole
Total time
Author: My Dragonfly Cafe
Recipe type: Side Dish
Serves: 8 servings
- 3-4 c. cooked brown basmati rice
- 12 oz. pkg. petite broccoli florets, cooked, chopped
- 4 T. butter
- 2 cloves garlic, minced or pressed
- ¼ c. flour
- 2 c. milk, 1% or skim
- 1 T. Dijon mustard
- ½ t. sea salt
- ½ t. black pepper
- 2 c. sharp cheddar cheese, shredded
- ½ c. freshly shredded parmigiano reggiano cheese
- Topping:
- ½ c. panko bread crumbs
- ½ c. shredded sharp cheddar cheese
- Preheat oven to 400 degrees.
- In a large saucepan, over low heat, saute minced garlic in the melted butter until fragrant, about 30 seconds.
- Add flour to the pan and whisk constantly for about 3 minutes.
- Whisk in milk, mustard, salt and pepper; simmer for about 3-4 minutes, stirring occasionally.
- Whisk in 2 cups of sharp cheddar cheese followed by the Parmigiano-Reggiano cheese until it is melted then remove from the heat.
- Stir in broccoli and brown rice until all ingredients are evenly distributed.
- Pour into pan sprayed with non-stick spray.
- Evenly spread panko bread crumbs over casserole.
- Sprinkle with the remaining cheddar cheese and bake for about 30 minutes.
- Remove from oven and allow to cool for about 5 minutes before serving.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/broccoli-rice-cheddar-casserole/
3.5.3218