Broccoli Rice Casserole

Name: Broccoli Rice Casserole (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 pound Broccoli-fresh florets; 1 cup Long-grain brown rice-uncooked; 1/3 cup Butter; 1/3 cup All-purpose flour; 3 cups Milk; 1/4 cup Heavy cream; 1/2 teaspoon Salt; 1/4 teaspoon White pepper; 1/4 teaspoon Nutmeg; 1 cup Shredded Gruyere cheese; 1/2 cup Shredded Parmesan cheese; 1/2 cup Panko breadcrumbs; 2 tablespoons Melted butter; 1/4 cup Sliced almonds

⏱1h 15m

👥6

🔥300 cal

Medium

🍽️American

A slightly refined broccoli rice casserole with a richer sauce and a more flavorful topping.

1 pound Broccoli-fresh florets

1 cup Long-grain brown rice-uncooked

1/3 cup Butter

1/3 cup All-purpose flour

3 cups Milk

See all 14 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥300 cal

Medium

🍽️American

A slightly refined broccoli rice casserole with a richer sauce and a more flavorful topping.

#casserole #broccoli #rice #side dish #comfort food

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook rice according to package directions. Steam or roast broccoli until tender-crisp.
In a saucepan, melt Butter from Sauce ingredients over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk and Heavy cream until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Salt, White pepper, and Nutmeg from Sauce ingredients.
Combine cooked rice, broccoli, and Sauce in the prepared baking dish. Stir in Gruyere and Parmesan cheese from Cheese ingredients.
In a small bowl, combine Panko breadcrumbs, Melted butter, and Sliced almonds from Topping ingredients. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

1 pound 450 g Broccoli-fresh florets
1 cup 195 g Long-grain brown rice-uncooked
1/3 cup 75 mL Butter
1/3 cup 40 g All-purpose flour
3 cups 720 mL Milk
1/4 cup 60 mL Heavy cream
1/2 teaspoon 2.5 mL Salt
1/4 teaspoon 1.25 mL White pepper
1/4 teaspoon 1.25 mL Nutmeg
1 cup 115 g Shredded Gruyere cheese
1/2 cup 55 g Shredded Parmesan cheese
1/2 cup 50 g Panko breadcrumbs
2 tablespoons 30 mL Melted butter
1/4 cup 30 g Sliced almonds

Equipment

9x13 inch baking dish
Saucepan
Steamer or roasting pan
Whisk

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook rice according to package directions. Steam or roast broccoli until tender-crisp.
In a saucepan, melt Butter from Sauce ingredients over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk and Heavy cream until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Salt, White pepper, and Nutmeg from Sauce ingredients.
Combine cooked rice, broccoli, and Sauce in the prepared baking dish. Stir in Gruyere and Parmesan cheese from Cheese ingredients.
In a small bowl, combine Panko breadcrumbs, Melted butter, and Sliced almonds from Topping ingredients. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 300

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Broccoli Rice Casserole

Broccoli Rice Casserole

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