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Broccoli and Rice Casserole


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  • 4 C (10 oz) fresh broccoli florets, chopped
  • juice of 1/2 lemon
  • 1/4 C chopped onions
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 2 T buttyer
  • 3/4 C minced mushrooms
  • 1 T flour
  • 12-oz can 2% or regular evaporated milk
  • 1/2 t salt
  • 1/8 t white pepper
  • 2 C shredded cheddar cheese
  • 1 1/4 C cooked rice



Step 1

Preheat oven to 350 degrees.

Steam broccoli 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 s & p. Add 1 1/2 C cheese and stir to melt.

Combine broccoli, rice and cheers sauce. Turn into 1 1/2 qt greased casserole dish. Sprinkle with remaining cheese. Bake until bubbly.

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