Ingredients

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!

Reviews & Comments 1

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  • 22566 4 years ago
    A very nice reconstitution on the main frame...
    ~ and ~
    The hearth bread is an excellent choice.
    Thank-you
    Wishing you and the ones that you hold dear a wonderful Wednesday.
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

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