Broccoli-Rice Casserole (No Canned Soup)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 1 clove garlic
- 1 tablespoon flour
- 1 stalk celery
- 1/8 teaspoon white pepper
- 4 cups fresh broccoli florets and stems
- 1//2 lemon
- 1/4 cups onion
- 3/4 cups mushrooms
- 12 ounces evaporated milk
- 1/4 cup brown rice
- Carbohydrate 61.577363682605 g
- Cholesterol 84.5515625065405 mg
- Fat 28.558282711188 g
- Fiber 9.42813151251605 g
- Protein 23.9593156293031 g
- Saturated Fat 17.8575651892355 g
- Serving Size 1 1 Serving (701g)
- Sodium 480.316114617819 mg
- Sugar 52.149232170089 g
- Trans Fat 1.74039923986248 g
- Calories 584 calories
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.
