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Broccoli Cheddar Casserole

September 14, 2016 by Dayna

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Broccoli Cheddar Casserole

Broccoli Cheddar Casserole is comfort food in our home. Well, anything with broccoli and cheddar cheese is delicious, but this casserole is so good and so filling. Broccoli Cheddar Casserole with no “condensed cream of” canned soups, just cheesy, creamy goodness!


Broccoli Cheddar Casserole

Broccoli Cheddar Casserole is often used as a side dish, but in our house, this casserole is our main dish! It is filling, cheesy, and just simply delicious!

Broccoli Cheddar Casserole

For years, I made a Broccoli Cheddar Casserole with cream of celery soup. I kept the ingredients the same and made a roux instead. Yum! Yum! Yum! You cannot beat the magic of a roux made with real butter!

I love the hint of heat from cayenne pepper in this dish. It does not make the dish spicy, but rather just a slight hint of heat. You can leave out the cayenne pepper, and you will still get a flavorful Broccoli Cheddar Casserole!

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole - Broccoli Cheddar Casserole with no "condensed cream of" canned soups, just cheesy, creamy goodness!
Print Recipe

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole with no "condensed cream of" canned soups, just cheesy, creamy goodness!
Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Servings: 4 -6

Ingredients

  • 4 cups cooked long grain white rice
  • 4 cups bite-size steamed broccoli florets I used frozen broccoli that was slightly thawed
  • 2 cups grated sharp cheddar cheese divided
  • 3 T salted butter
  • 1 small yellow onion small diced
  • 3 T all-purpose flour
  • 2 cups whole milk
  • 3/4 t salt or to taste
  • 1/4 t ground black pepper
  • 1/4 t cayenne pepper or to taste (optional)

Instructions

  • Preheat oven to 350 degrees. Grease a 2 1/2 quart size baking dish.
  • In a large bowl, combine the rice, broccoli, and 1 cup cheese. Stir until fully combined. Set aside.
  • In a medium saucepan, add the butter and onion. Cook over medium heat for 3-5 minutes or until softened and transparent. Add the garlic and cook for 30 seconds. Add the flour and stir until it makes a thick paste. Continue to cook for 2 minutes or until it turns golden brown. Add the milk and stir with a whisk. Continue to cook and stir with the whisk until it reaches a simmer and starts to thicken. Remove from heat. Add the salt, black pepper, and cayenne pepper (if using). Adjust the seasonings if needed. (The sauce should be heavily seasoned since the rice and broccoli do not have added salt or seasonings.)
  • Pour the sauce over the rice and broccoli mixture. Stir to fully combine. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup of cheese.
  • Bake for 40-45 minutes or until the top is bubbly and browned on the edges.
  • Enjoy!

Broccoli Cheddar Casserole - Broccoli Cheddar Casserole with no "condensed cream of" canned soups, just cheesy, creamy goodness!

Related posts:

Veggie White Bean Burgers


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Filed Under: Freezer Friendly, Main Dishes, Side Dishes

« Tabby Tuesday #59
Weekly Menu Plan #8 »

Comments

  1. Ashley@CookNourishBliss says

    September 15, 2016 at 3:34 pm

    Broccoli + cheddar is just the best! And I love that there are no funny soups in here 🙂 Those things weird me out! Making me hungry for dinner… I must stop reading blogs this time of the day!

    • Dayna says

      September 16, 2016 at 9:34 am

      Those condensed soups are a little strange now that you mention it! I have the same problem looking over food blogs and getting hungry even at midnight. Thanks you for the kind comments.

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Hi! My name is Dayna. This blog shares uncomplicated vegetarian-friendly recipes and a passion for cat life!

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