Broccoli Rice Casserole from Scratch

• Vegetarian

• Produce

  • 6 cups Broccoli, fresh
  • 3/4 cup Onion

• Condiments

  • 1/2 tsp Mustard powder, dry

• Pasta & Grains

  • 2 cups White rice, cooked

• Baking & Spices

  • 3 tbsp Flour
  • 1/4 tsp Garlic & black pepper
  • 1/2 tsp Paprika
  • 1 Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Cheddar cheese
  • 3 tbsp Cream cheese
  • 2 cups Milk

Found on spendwithpennies.com

Description

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 3 tablespoons butter
• ¾ cup onion, diced (about 1 small)
• 3 tablespoons flour
• 2 cups milk
• ¼ teaspoon each garlic & black pepper
• ½ teaspoon dry mustard powder
• ½ teaspoon paprika
• salt to taste
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese, divided

Directions

• Preheat oven to 350 degrees.
• Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
• Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted.
• Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
• Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.