by Diana Rattray
These individual broccoli rice casseroles would be perfect with grilled steaks or chicken. The easy single-serve casseroles can be made a day in advance and baked the next day.
Related:
Broccoli and Cheese Bites Recipe (Keto, Low Carb)
Individual Broccoli Rice Casseroles
These individual broccoli rice casseroles make a fabulous lunch dish or side with just about any main dish. Get the recipe!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Casserole
- Method: Bake
Ingredients
Scale
- 10 to 12 ounces fresh or frozen chopped broccoli or small florets
- 1 1/2 tablespoons butter
- 1/4 cup finely chopped yellow onion
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup milk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground mustard
- pinch garlic powder
- salt, to taste
- 1 cup cooked long grain rice, white or brown
- 1 cup (4 ounces) shredded Cheddar cheese (divided use)
Instructions
- Heat the oven to 375 F.
- Butter four 1-cup ramekins or 8-ounce baking dishes.
- Steam fresh broccoli in a steaming basket over simmering water until just tender or cook frozen broccoli following package directions.
- In a saucepan over medium heat, melt the butter. Add the chopped onion to the butter and cook, stirring, for about 4 minutes. Stir in the flour. Cook, stirring, for 2 minutes. Add The milk, pepper, mustard, and garlic powder. Cook, stirring, until the sauce is thickened. Stir in 1/2 cup of the cheese.
- Taste and add salt, as needed.
- In a bowl, combine the sauce with the cooked rice and steamed broccoli. Stir to blend thoroughly.
- Spoon the broccoli and rice mixture into the prepared baking dishes.
- Top with the remaining shredded cheese.
- Bake for about 15 minutes, or until hot and cheese is melted.
