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Broccoli, Rice, and Cheese Casseroles

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Individual Broccoli Rice Casseroles

Broccoli Rice Casseroles

Diana Rattray

 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

Ingredients:

  •  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

Preparation:

 

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.

Serves 4.


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