Broccoli Rice Casserole

Posted on November 17, 2013 by Anne Milneck | 0 comments

Broccoli Rice Casserole

Red Stick Salesperson Beau may be a trained chef, but he understands the simple necessity of comfort food. Each year, he looks forward to his family's feast, but there are two dishes that outshine the main dishes...at least in his eyes (and tummy). His Grandmaw's Green Bean Casserole and Broccoli Rice Casserole. In Beau's opinion, it's not Thanksgiving until these two casseroles appear on the table. We couldn't agree more.


Ingredients:

2-12 oz packages frozen broccoli
 florets, cooked and drained *See note below 

2 cups cooked long grain rice 


1/2 cup chopped onions


2 garlic cloves, minced


3 Tbl flour


1 1/4 cups milk


1-4 oz can sliced mushrooms, with liquid


2 cups shredded Cheddar cheese, divided


Salt and pepper to taste


1/2 cup bread crumbs

Directions:
Heat oven to 350°. Grease a 3-quart baking dish. 
In a large bowl, combine the broccoli and rice; blend well.
 In a saucepan, cook the onion and garlic in 3 tablespoons of butter until
softened. Add the flour and stir until blended. Stir in the milk
and cook, stirring, until thickened. Add mushrooms with liquid and 1 1/2 cups of the cheese. Stir until cheese is melted. Add salt and pepper, to taste. Stir into the broccoli and rice mixture and spoon into the prepared baking dish. Top with the remaining 1/2 cup of cheese.

Toss bread crumbs with remaining melted butter and sprinkle over the casserole. Bake for 25 minutes, or until hot and bubbly and topping is browned.

*A note from Beau: "For a next level experience, use fresh broccoli."

Posted in Broccoli Rice Casserole


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