Clean Eating Broccoli Cheese Casserole

• Produce

  • 3 cups Broccoli
  • 1/4 tsp Garlic powder

• Canned Goods

  • 1 3/4 cup Chicken broth, Organic reduced-sodium

• Pasta & Grains

  • 2 cups Brown rice, instant

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 5 tsp Whole wheat flour

• Dairy

  • 12 oz Cheddar cheese, reduced fat sharp
  • 1/3 cup Greek yogurt, non-fat
  • 2 cups Skim milk

• Other

  • non stick spray

Found on mylifewellloved.com

Ingredients

• 2 cups instant (uncooked) brown rice
• 1¾ c Organic reduced-sodium Chicken broth
• 3 cups broccoli
• Non-stick spray
• 5 teaspoons whole wheat flour
• 2 cups skim milk, divided
• ⅓ cup non-fat greek yogurt
• 12 oz reduced-fat shredded sharp cheddar cheese, divided
• ¼ teaspoon garlic powder
• ½ teaspoon pepper
• 1 teaspoon salt

Directions

• Cook rice according to package directions, using chicken broth instead of water. When rice has a few minutes left until fully cooked, add broccoli into the pot to steam.
• In a separate pan, over medium heat whisk together flour and ½ cup milk in the skillet. Gradually add remaining 1½ cups milk while whisking constantly, until mixture is boiling. Turn off heat and add 8oz shredded cheese and greek yogurt. Stir until smooth.
• Season sauce with garlic powder, salt and pepper then mix.
• Combine cooked rice and broccoli mixture with cheese sauce, then stir to combine.
• Pour mixture into a non-stick sprayed 9×13 casserole dish and top with remaining 4oz of cheese. Broil until cheese is golden brown.
• Let casserole cool for 5 minutes before serving.