broccoli rice casserole
Rich, Creamy, and Cheesy. It you don't have Creme fraiche sour cream will work also.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 1/2 cups cooked rice
- 4 cups chicken stock
- 3 1/2 cups broccoli floweretts
- 6 tablespoons butter
- 1 medium onion minced
- 4 cloves garlic minced
- 1 cup sliced mushrooms
- 1/4 cup flour
- 1 1/2 cups heavy cream
- 1 large egg
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup creme fraiche
- - salt and pepper
How To Make broccoli rice casserole
-
Step 1Bring chicken stock to a boil and cook broccoli until crisp tender.
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Step 2In a saucepan add 2 tbsp. butter and saute onion, garlic, and mushrooms 5 min. Set aside.
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Step 3In separate saucepan add the other 4 tbsp. butter stir in flour and make a roux. Add milk slowly whisking to combine. Whisk in egg. Stir in 2 cups of the cheese saving the other 1/2 cup for topping. When cheese mixture is smooth and cheese is melted stir in onion mixture.
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Step 4Bake at 350 for 30 minutes. Top with the reserved 1/2 cup cheese and bake 10 minutes longer until cheese is melted
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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