Broccoli Rice Casserole

A cheesy Broccoli Rice Casserole with a made from scratch creamy cheddar cheese sauce, fresh broccoli, onions, and garlic.  It is a tasty side dish for roasted chicken, roasted turkey, or pork chops. 

Ingredients

• 6 cups broccoli florets large stems removed and cut into bite size pieces
• 3 cups cooked white rice
• 4 tablespoons butter
• 1 medium onion chopped
• 3 cloves minced garlic
• ¼ cup flour
• 2 ½ cups milk
• ½ teaspoon dry mustard
• ½ teaspoon paprika
• ¼ teaspoon ground nutmeg
• salt and black pepper to taste
• 4 ounces cream cheese cut in cubes and softened
• 2 ½ cups sharp cheddar cheese shredded
• ½ cup Monterey Jack cheese shredded

Instructions

• Preheat oven to 350 degrees.  Spray a 2 quart casserole dish with nonstick cooking spray. 
• Bring a large pot of water to boil.  Add the cut broccoli and cook for 2 minutes.  Plunge the broccoli into a bowl of ice water to stop the cooking process.  Remove the broccoli from the ice water to a colander to drain.
• Meanwhile in a large skillet melt the butter over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly.
• Stir in the flour cooking for 2 minutes.  Slowly add the milk and continue cooking over medium low heat until slightly thickened. Stir in the dry mustard, paprika, nutmeg, and salt and pepper to taste. Add the cubes of cream cheese stirring gently until melted. Add 2 cups cheddar cheese in several intervals stirring until melted. 
• In a large bowl combine the broccoli, cooked rice, and cheese sauce. Spoon it into the prepared casserole dish. Top with the remaining cheddar cheese and the Monterey Jack cheese. Bake for 30 minutes or until the cheese is melted and the edges are lightly browned. 

Notes

• Frozen broccoli works well with this recipe too. It is already blanched so you can skip that step.
• Remove the large stems and cut the broccoli into bite size pieces before blanching. Then plunge it into a bowl of ice water. Remove the broccoli pieces to a colander to drain well while you continue with the recipe.
• For a change of pace substitute sautéed mushrooms in place of broccoli or in addition to. 
• Any white rice works well with this recipe including jasmine, basmati, long grain rice, or simple minute rice.
• Do not over cook the casserole. Bake just until the cheese is melted and the casserole is lightly browned on the edges.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at short intervals until warmed. 

Nutrition

Calories: 439kcal | Carbohydrates: 31g | Protein: 18g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 416mg | Potassium: 437mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1384IU | Vitamin C: 62mg | Calcium: 456mg | Iron: 1mg