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Saturday, July 22, 2017

Broccoli-Rice Casserole (No Canned Soup)


4 cups (10 ounces) fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
Juice of ½ lemon
¼ cup chopped onions
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
¾ cup minced mushrooms
1 tablespoon flour
12-ounce can 2% or regular evaporated milk
½ teaspoon salt
⅛ teaspoon white pepper
2 cups shredded Cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1¼ cup cooked rice


Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1½ cup cheese and stir to melt.
[Microwave directions for Step 2] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1½ cup cheese and stir to melt. Sauce will thicken more as it sits.
Combine broccoli, rice, and cheese sauce. Turn into 1½ quart greased casserole dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees F until bubbly.

 If this is going to be sitting for any length of time before baking, add at least ¼ cup of milk (maybe more) to make up for all the moisture the rice absorbs.

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