These little casseroles make a fabulous side dish for any meal, and they're very easy to prepare and bake. This recipe can also be made a day ahead of time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes 4 Servings
- 10 ounces fresh or frozen broccoli
- 1 1/2 tablespoons butter
- 1/4 cup finely chopped onion
- 1 1/2 tablespoons flour
- 3/4 cup milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 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
Heat the oven to 375° F. Butter four 8-ounce ramekins.
Steam the fresh broccoli until tender or cook frozen broccoli following package directions.
In a saucepan over medium heat, melt the butter. When the butter begins foaming, add the onion. Cook, stirring, for 3 to 4 minutes. Stir in the flour. Cook, stirring, for 2 minutes. Add The milk, pepper, mustard, and garlic powder. Cook, stirring, until thickened. Taste and add salt, to taste.
In a bowl, combine the sauce with the cooked rice and steamed broccoli, along with 1/2 cup of the cheese. Stir to combine thoroughly.
Spoon the broccoli and rice mixture into the buttered ramekins. Top with the remaining shredded cheese. *
Bake for about 15 minutes, or until hot and cheese is melted.
*If making ahead of time, refrigerate the topping cheese and prepared casseroles separately. When it's time to bake, transfer the casseroles to the preheated 375° F oven and bake for about 20 minutes, or until hot. Top with the cheese and continue baking for 5 to 10 minutes longer.
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