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!
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!
Ingredients
- 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.
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