Broccoli-Rice Casserole (No Canned Soup)
You may be familiar with the version using cream of mushroom, celery or chicken soup. Some call for Cheese Whiz too. Yikes! Not my style–although I’m not averse to keeping a few cans of soup in the pantry for emergencies. I wanted a recipe that was fresh all the way. By making the sauce from scratch, I could control the fat and salt content. (Don’t worry–it’s not hard.)"Great recipe and very forgiving if you need to make mods like I did; reg milk for evaporated and black pepper for white. Way better than the versions with cans of soup!!" - Absolut4kar
Yield: 4 Servings Ready in 45 minutes
20 people trying soon
Verified by twojocks
Broccoli-Rice Casserole (No Canned Soup) Preparation
First: Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Second: 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 1 1/2 cup cheese and stir to melt.
[Microwave directions] 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 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
Third: Combine broccoli, rice, and cheese sauce. Turn into 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F until bubbly.
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Broccoli-Rice Casserole (No Canned Soup) Reviews
Great recipe and very forgiving if you need to make mods like I did; reg milk for evaporated and black pepper for white. Way better than the versions with cans of soup!!
3 months, 3 weeks, 12 hours, 49 minutes ago
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