Broccoli-Rice Casserole (No Canned Soup)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 stalk celery chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 1 tsp lemon juice
- 1/4 cup chopped onions
- 4 cups (10 ounces) fresh broccoli florets and stems chopped (stems should be very finely chopped)
- 3/4 cup minced mushrooms
- 2 cups shredded cheddar cheese (can use any cheese you li i like to use some smoked provolone or gouda if available)
- 1 1/4 cup cooked rice
- 12- ounce can 2% or regular evaporated milk
- 1/8 easpoon white pepper
- Carbohydrate 9.52093491589259 g
- Cholesterol 6.1006250026162 mg
- Fat 2.37257991765364 g
- Fiber 0.209275005201567 g
- Protein 0.782874583344449 g
- Saturated Fat 1.47689216729173 g
- Serving Size 1 1 Serving (39g)
- Sodium 19.7480083403443 mg
- Sugar 9.31165991069102 g
- Trans Fat 0.172317916735759 g
- Calories 63 calories
Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.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 1½ cup cheese and stir to melt.[Microwave directions for Step 2] 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 1½ cup cheese and stir to melt. Sauce will thicken more as it sits.Combine broccoli, rice, and cheese sauce. Turn into 1½ quart greased casserole dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees F until bubbly.
