Broccoli Cheddar Brown Rice Casserole
Ingredients
-
3
cups
broccoli florets
-
½
cup
shredded carrots (optional)
-
2
tablespoons
butter
-
1
small
yellow onion (chopped)
-
1
clove
garlic (minced)
-
2
tablespoons
all-purpose flour
-
2
cups
milk (whole or reduced fat)
-
1 ¼
cups
shredded extra-sharp cheddar cheese (divided)
-
½
cup
parmesan cheese
-
½
teaspoon
mustard powder
-
½
teaspoon
smoked paprika
-
to taste
salt and pepper
-
1
cup
brown rice (cooked according to package instructions)
-
¼
cup
panko bread crumbs
Instructions
- Preheat the oven to 350ºF.
- Steam the broccoli and carrots for 3-5 minutes until tender, then transfer to a bowl.
- In the same saucepan, melt butter, then add onions and garlic, cooking until softened.
- Sprinkle flour over the onions and cook for 2-3 minutes until golden brown.
- Slowly whisk in milk and bring to a simmer, cooking until thickened.
- Remove from heat and stir in 1 cup of cheddar, parmesan, mustard powder, and paprika. Season with salt and pepper.
- Combine the cooked rice with the steamed vegetables and pour the cheese sauce over it, mixing well.
- Transfer the mixture to a greased baking dish, top with remaining cheddar and panko, and spray with oil.
- Bake for 25 minutes, then broil for 3 minutes until panko is browned.
- Let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
343
Total fat
14g
Total carbohydrates
39g
Total protein
16g
Sodium
363mg
Cholesterol
39mg
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