Say hello to a broccoli dish that's anything but boring. This broccoli rice casserole is packed with cheddar…it’s cheesy, delicious, and everyone’s favorite when made from-scratch. See this step-by-step recipe guide for beginners… | sipbitego.com
5cupsbroccoliflorets, fresh, cut to bite-size pieces
2cupswhite ricecooked
3tbspbuttersalted
1cuponiondiced
3tbspflour
½tspgarlic salt
¼tsppepper
2cupsmilk2% or whole
¼tspdry mustard powder
¼tsppaprikadried
2ozcream cheese
2cupscheddar cheesefreshly shredded, divided
For the topping
2tbspbuttersalted, melted
½cuppanko bread crumbs
½tspItalian spicesdried
1tspparsleyfresh chopped
Instructions
Cook rice as instructed on the package. Set out a large, greased baking dish, about 9x13.
Briefly boil broccoli 1-2 minutes, then cool it under cold running water. Strain and set aside.
Preheat oven to 350°F.
In a large pan on medium-low, cook butter and onion until soft, stirring regularly, about 5 minutes.
Whisk in flour, garlic salt and pepper. Stir for a couple minutes until well combined.
Raise burner temperature to medium heat. Whisk milk while pouring it in the pan. Stir for 3-5 more minutes as it bubbles, until it is reduced at least in half.
Remove sauce from heat and whisk in dry mustard, paprika, cream cheese and 1.5 cups cheddar cheese. Stir until the cheese is melted.
Add the cheese sauce, rice, and broccoli to the baking dish. Stir to combine. In a small bowl, mix together melted butter, panko crumbs, and Italian spices. Add ½ cup cheddar cheese and mix again.
Top broccoli rice casserole with panko cheese mixture and bake, uncovered, for 30-45 minutes. Casserole is done when the cheese is bubbling and panko crumb topping is golden brown. Serve with a sprinkle of fresh parsley.