Layered Broccoli-Rice Casserole...(No Canned Soup)
4 c(10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
1/2 cchopped onions
1 clovegarlic minced
1celery stalk, chopped
1 cmushrooms, sliced
12 ozcan regular evaporated milk
1/8 tspwhite pepper
2 ccheddar cheese, shredded
1, 1/4 crice, cooked
How to Make Layered Broccoli-Rice Casserole...(No Canned Soup)
Steam (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 1, 1/2 cup cheese and stir to melt. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
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. I usually cook for 45 minutes.