Broccoli and Rice Casserole

Broccoli Rice Casserole from Scratch This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish! Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Servings 8 servings Author Holly Nilsson Equipment 2 QT Baking Dish with white background 2 QT Baking Dish Ingredients 6 cups fresh broccoli cut into bite sized pieces 2 cups cooked white rice SAUCE 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 Instructions Preheat oven to 350°F. 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 1 ½ cups cheddar cheese. Stir until melted. Taste and season the sauce with salt and pepper. 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. Nutrition Information Calories: 287 | Carbohydrates: 23g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 280mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 62mg | Calcium: 325mg | Iron: 1mg