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Broccoli Rice Casserole

broccoli rice casserole
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This side dish combines rice, broccoli, and cheese in a savory and satisfying casserole.

Ingredients

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  • 1 1/2 pounds fresh or frozen broccoli florets
  • 2 cups cooked long grain rice
  • 1/2 cup finely chopped onion
  • 4 tablespoons butter (divided use)
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1 can (approx. 4 ounces) sliced mushrooms, with liquid
  • 2 cups shredded Cheddar cheese (divided use)
  • salt and pepper, to taste
  • 1/2 cup bread crumbs

Instructions

  1. Steam the broccoli florets in a small amount of water until just tender. Or follow the package directions for frozen broccoli. Drain well.
  2. Heat oven to 350 F.
  3. Grease a 2 1/2- to 3-quart baking dish.
  4. In a large bowl, combine the cooked broccoli and rice; blend well.
  5. In a medium saucepan, cook the onion in 3 tablespoons of butter until softened. Add the flour and stir until well incorporated; continue cooking for 2 minutes, stirring constantly. Gradually stir in the milk and cook, stirring, until thickened. Add the mushrooms with liquid (approximately 1/4 to 1/3 cup of liquid) and 1 1/2 cups of the cheese. Stir until cheese is melted. Add salt and pepper, to taste.
  6. Stir the sauce into the broccoli and rice mixture and then turn it into the prepared baking dish.
  7. Top with the remaining 1/2 cup of shredded cheese.
  8. Melt the remaining 1 tablespoon of butter and toss with the bread crumbs; sprinkle over the casserole.
  9. Bake for 25 minutes, or until hot and bubbly and topping is browned.

Find it online: https://classic-recipes.com/broccoli-casserole-with-rice/