Broccoli Cheddar Brown Rice Casserole Food

BROCCOLI CHEDDAR BROWN RICE CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Bring an inch of water to a boil in a medium saucepan fitted with a steamer basket. Place the broccoli and carrots in the basket, cover, and steam for 3-5 minutes, or until tender. Transfer the veggies to a large bowl, then drain and dry the saucepan.
• Return the saucepan to medium-low heat. Once the saucepan is warm, add the butter and let it melt, then stir in the onions and garlic. Cook for about 7 minutes, or until the onions are softened and translucent. Sprinkle the flour over the onions and cook 2-3 minutes more, stirring constantly, until flour is golden brown. Slowly pour the milk into the saucepan, whisking to incorporate it into the flour as you pour. Take your time with this step! Once all the milk is in the saucepan, bring the mixture to a simmer, continuing to whisk constantly. Continue to cook, whisking often, until the sauce is thickened and coats the back of a wooden spoon (about 5 minutes more). Remove from heat and whisk in 1 cup of the cheddar cheese, the parmesan cheese, mustard powder, and paprika. Season to taste with salt and pepper.
• Transfer the cooked rice to the bowl with the broccoli and carrots and pour the cheese sauce on top. Stir to incorporate; taste and add additional salt and pepper, if needed. Grease a square baking dish with butter or spray it with an oil mister (or cooking spray, if you don't have an oil mister); transfer the rice mixture to the baking dish and top with the remaining 1/4 cup of cheddar cheese and the panko. Spray the top of the casserole with additional oil and bake for 25 minutes, then broil for about 3 minutes more, until the panko is lightly browned. Remove from oven and let the casserole sit for about 5 minutes before serving.

BROWN RICE BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook broccoli according to directions on package.
• Drain well.
• Add other ingredients.
• Mix well, put in casserole, cover and bake for 25 to 30 minutes.

BROCCOLI, RICE, AND CHEDDAR CASSEROLE

Steps:

• Cut the broccoli into small florets (peel and chop the stems and save for another use, like the kids' lunch. Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking. This will keep the broccoli green.
• Preheat the oven to 375°F Butter an 8 x 10-inch baking dish.
• Gently warm the mushroom soup in a sauce pan over low heat.
• Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
• In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425°F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
• Let the casserole stand for 10 to 15 minutes before serving.

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well.
• Gently mix cheese-broccoli mixture into cooked, drained rice.
• Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes.
• Sprinkle reserved 1/4 cup cheese on top during the last 5 minute of baking.

BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 350°F.
• In a skillet melt the butter.
• Sauté onion and garlic, until onions are tender. Set aside to cool.
• Steam the frozen broccoli until thawed, then drain well. Let cool.
• Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
• It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
• When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
• Spread reserved 1/2 cup of cheese on top. Cover with foil.
• Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.