Broccoli-Rice Casserole (No Canned Soup)

Serves 10



4 cups (10 oz) fresh broccoli florets and stems, chopped (stems should be very finely chopped)

Juice of 1/2 lemon

1/4 cup chopped onions

1 clove garlic, minced

1 stalk celery, chopped

2 tablespoons butter

3/4 cup minced mushrooms

1 tablespoon flour

12 oz can 2 % or regular evaporated milk

1/2 teaspoon salt

1/8 teaspoon white pepper

2 cups shredded Cheddar cheese

1 1/4 cup cooked brown rice



  1.  Steam chopped broccoli and stems until tender but still bright green.  Squeeze lemon over broccoli.
  2. 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.
  3. 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 until bubbly.

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