Food & Drink

BROCCOLI BROCCOLI CHEDDAR CASSEROLE

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Broccoli Cheddar Cassoulet is a favorite of many. This easy homemade version is quick and doesn’t use canned soup cream. This classic comfort food is perfect as a side dish for Thanksgiving or as an addition to any dinner. It’s also a great way for leftover rice to be used up!

DO YOU NOT HAVE PRE-COOKED RICE

This recipe uses rice that has been cooked. This recipe is similar to fried rice. The rice has been cooked and cooled before being used. If you don’t have any rice that has been cooked, cook some rice first and let it cool down before starting this recipe. Spread the cooked rice on a baking sheet, then place it in the fridge to cool down faster. It will cool faster because of its large surface.

CAN I USE BROWN RICE?

Yes! Yes! If you are using brown rice, there is no need to adjust the recipe. This broccoli casserole has a slightly nutty taste and texture due to brown rice.

CAN THE BROCCOLI-CHEDDAR CASSEROLE BE REMOVED AHEAD OF TIME

You can make this broccoli cheddar casserole up until one day before you need it. Please keep it in the fridge and refrigerate it until you are ready to cook. To ensure the casserole is cooked through, the casserole will need to be chilled before being placed in the oven.

BROCCOLI BROCCOLI CHEDDAR CASSEROLE

This creamy broccoli cheddar casserole is made from scratch using no cream of soups. This comfort food is rich and creamy.

Prep time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

INGREDIENTS

  • 1 lb. frozen broccoli florets ($1.99)
  • 4 cups white or brown rice cooked ($0.67)
  • 2 cups shredded cheddar cheese ($1.69)
  • 1 yellow onion (0.32)
  • 2 cloves of garlic ($0.16)
  • 3 Tbsp butter (0.42)
  • 3 Tbsp all-purpose flour ($0.03)
  • 2 cups milk, 2% or more milkfat ($0.75)
  • 1/2 tsp salt ($0.02)
  • 1/4 tsp smoked paprika ($0.02)
  • 1/8 tsp cayenne pepper ($0.01)
  • 1/8 teaspoon freshly cracked black pepper ($0.01)

INSTRUCTIONS

  • The frozen broccoli should be thawed before being cut into small pieces. Combine the chopped broccoli with the cooked rice, 1.5 cups of the shredded cheddar cheese and the remaining 1/2 cup to top the casserole.
  • Start to heat the oven to 350oF. Finely chop the onion and mince garlic.
  • Place the butter, garlic, and onion in a small saucepan. Cook on medium heat for 2-3 minutes. Stir in the flour until it forms a paste. Continue stirring and cooking the pasta for approximately two minutes or until it turns a golden brown color.
  • Incorporate the milk into the butter-flour mixture. As the mixture heats, whisk it until it reaches a simmer. At that point, it will thicken to a heavy cream consistency. The sauce should be taken off the heat.
  • Season the sauce with salt, smoked paprika, cayenne, and pepper. Add more seasoning to the sauce if necessary. Because the sauce will be spread over the rice and broccoli, which have no seasoning, it should be well-seasoned.
  • Stir the sauce into the rice, broccoli, and cheese and stir to coat. Place the casserole mixture in a 9×9 inch casserole dish. Sprinkle with remaining shredded cheese.
  • Bake the casserole in the oven for 35 minutes or until the cheese is melted. Divide the casserole into six portions, and then serve.

NUTRITION

Serving Size: 1 Serving Calories 437.58 Kilocalories: 44.1 G Protein: 17.25g Fat: 21.82g Sodium: 569.2mg Fiber: 3.28g

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