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Broccoli Rice & Cheese Casserole

Prep Time:

35 minutes

Cook Time:

30 minutes

Serves:

12

Household favorite here, whether it's for the holidays or just a weeknight supper. I originally got the recipe from my stepmother Carol, but have since modified it over the years.

Ingredients


  • ½ C long-grain white rice

  • 1 C chicken stock

  • ½ stick butter

  • ½ onion, diced

  • 2 cloves garlic, minced

  • 4 T all-purpose flour

  • ½ t dijon mustard

  • 3 C milk

  • 1 C grated parmesan cheese

  • 1 t salt

  • 1 t freshly ground black pepper

  • ½ t paprika

  • ¼ (32-oz) block Velveeta®, cubed

  • 3 C sharp cheddar cheese, grated

  • ½ (8-oz) block cream cheese, softened

  • 1 bunch of broccoli, florets only (approximately 3 ½ C)


Preparation

  1. In a large skillet, melt butter and then add onions and garlic and cook for 5 minutes on medium-high.

  2. Lower heat to medium, and then sprinkle flour over the mixture and cook for an additional 2 minutes, stirring constantly. Add milk slowly and cook until thickened, approximately 2 minutes.

  3. Next, add cream cheese, parmesan, salt, pepper, paprika, and mustard and stir well to combine.

  4. Add Velveeta® and 1 ½ C of the cheddar cheese and stir until entire mixture is melted and well blended.

  5. Finally, add broccoli and cook for 5 more minutes.

  6. In a separate saucepan, bring chicken broth to a boil over medium-high heat, add rice, then cover and reduce heat to simmer. Cook for 20 minutes until rice is tender. Should yield about 1 1/2 C of cooked rice.

  7. Preheat oven to 350°F and grease a 9" x 13" casserole dish. Pour skillet mixture into casserole dish, then add cooked rice and stir gently to combine. Bake uncovered for 30 minutes. If necessary, turn up oven to broil for final 2 - 3 minutes to achieve a nice, golden brown top.

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