Cheddar Broccoli & Carrot Rice Casserole
From laceyworks 8 years agoIngredients
- 3 tbsp butter shopping list
- 3/4 cup onion, chopped shopping list
- 2 cups frozen carrots, sliced shopping list
- 2 cup frozen broccoli florets shopping list
- 3 tbsp flour shopping list
- 1/4 tsp onion powder shopping list
- 1/2 tsp garlic powder shopping list
- 1/8 tsp pepper shopping list
- 2 cups milk shopping list
- 3 oz cream cheese shopping list
- 1/2 cup mozzarella, shredded shopping list
- 1 1/2 cup cheddar cheese, shredded, divided shopping list
- 3 cups white rice, cooked** (2 1/4 c water + 1 c dry long grain white rice) shopping list
- 1 cup water, if desired shopping list
- pinch cayenne shopping list
How to make it
Cooking the rice:
- Boil 2 1/4 cups water. Rinse rice & add to boiling water, stir, bring to boil. Cover, reduce heat to low. Simmer 20 minutes.
For the Casserole:
- Melt butter & sauté onion until translucent.
- Steam carrots for 10 minutes.
- Add broccoli to carrots & steam 8 minutes. Remove from heat.
- Chop broccoli and carrots into smaller pieces, if desired.
- Whisk flour, onion powder, garlic powder & pepper into the butter and onions; whisking for two minutes.
- Slowly add milk; whisking until thick & bubbly, 8-10 minutes.
- Remove from heat and add cream cheese, mozzarella, and 1 cup cheddar.
- In a large bowl combine sauce, broccoli, carrots, cooked rice and water, if using.
- Pour into a greased 2 quart (9x13) baking dish.
- Top with a little cayenne and remaining cheddar cheese.
- Bake at 350 for 15 minutes or until cheese is melted and casserole is heated through.
Tips:
- Freezes well. Portion into individual servings. Add a little milk or water if too thick.
- Tired of leftovers? Add a small portion of the leftovers to a bowl of potato soup. Very good served with a piece of skillet fried focaccia bread!
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