Broccoli Rice Casserole
Ingredients
The base
-
1
can
low-sodium chicken broth or low-sodium vegetable broth (14.5-ounces)
-
2
cups
instant brown rice
-
1
pound
broccoli florets, chopped into bite-sized pieces (about 8 cups)
-
4
tablespoons
butter, divided
-
1
small
yellow onion, diced
-
4
medium
carrots, peeled and cut into ¼-inch dice (about ½ pound)
-
¾
teaspoon
kosher salt, divided
-
¾
teaspoon
garlic powder, divided
-
½
teaspoon
ground black pepper, divided
-
2
tablespoons
all-purpose flour
-
2½
cups
milk
-
1
tablespoon
Dijon mustard
-
¾
cup
nonfat plain Greek yogurt
-
1
cup
shredded sharp cheddar cheese (about 4 ounces)
The topping
-
½
cup
panko bread crumbs
-
2
tablespoons
grated Parmesan
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Boil the broth in a large pot, then add the rice and broccoli, cover, and cook for 5 minutes.
- Remove from heat and let sit covered for another 5 minutes.
- In a separate pot, melt 2 tablespoons of butter and sauté the onion, carrots, salt, garlic powder, and black pepper until soft.
- Sprinkle flour over the vegetables and cook, then gradually whisk in the milk until thickened.
- Stir in Dijon mustard, remaining seasonings, Greek yogurt, and cheddar cheese until smooth.
- Combine the rice and broccoli with the cheese mixture and transfer to the baking dish.
- Melt the remaining butter, mix with panko and Parmesan, and sprinkle over the casserole.
- Cover and bake for 15 minutes, then uncover and bake for an additional 15 to 20 minutes until bubbly and golden.
- Let stand for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
396
Total fat
17g
Total carbohydrates
46g
Total protein
17g
Sodium
20mg
Cholesterol
47mg
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