How To Make Broccoli and Cheese Casserole
A classic broccoli casserole loaded with creamy cheese sauce and rice is a great side dish for gatherings. Can be a side dish to grilled or baked chicken.
Serves:
Ingredients
- 4cupsbroccoli florets,lightly steamed or blanched
- 3½cupscooked rice,any variety
- ½cuponion,diced
- ¼cupbutter
- ¼cupflour
- 2cupsmilk
- 3cupsshredded cheddar cheese,divided use
- 2ozcream cheese,cut into small cubes
- 1tspsalt
- ½tsppepper
- 1tspsmoked paprika,regular paprika can be substituted
- ¼tspgarlic powder
- 1cupcrushed buttery cracker crumbs,such as Ritz crackers
- 2tbspparsley,chopped
- cooking spray
Instructions
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Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray.
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Melt the butter in a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
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Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4 to 5 minutes or until the sauce has thickened.
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Add the cream cheese, 2 cups of shredded cheddar cheese, and the salt, pepper, smoked paprika, and garlic to the sauce. Stir until smooth.
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Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.
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Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top along with the crushed crackers.
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Bake for 20 to 30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.
Nutrition
- Calories: 463.83kcal
- Fat: 29.25g
- Saturated Fat: 14.98g
- Trans Fat: 0.80g
- Monounsaturated Fat: 8.34g
- Polyunsaturated Fat: 2.79g
- Carbohydrates: 34.11g
- Fiber: 0.89g
- Sugar: 4.47g
- Protein: 16.56g
- Cholesterol: 72.37mg
- Sodium: 575.40mg
- Calcium: 401.21mg
- Potassium: 305.65mg
- Iron: 1.73mg
- Vitamin A: 278.35µg
- Vitamin C: 35.09mg
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