Side dishe for 8

Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 cup butter; 1 tbsp minced garlic; 1/4 cup flour; 2 1/2 cups milk; 1 tsp chicken bouillon powder; 2 cups shredded cheddar cheese; 1/4 tsp onion powder; black pepper and salt to taste (optional); 6 cups fresh broccoli florets; 3 cups cooked white rice; 1 1/2 cups panko crumbs; 1/4 cup salted butter; 1/2 cup parmesan cheese; 1/4 tsp paprika

Tender broccoli and cooked rice bake in cheddar sauce beneath a crisp parmesan and panko topping.

$1.32per serving $

50 minstart to table

8servings

American Kid-friendly Budget Side dishes Cold-weather comfort Winter

Ingredients

1/4 cup butter
1 tbsp minced garlic
1/4 cup flour
2 1/2 cups milk
1 tsp chicken bouillon powder
2 cups shredded cheddar cheese
1/4 tsp onion powder
black pepper and salt to taste (optional)
6 cups fresh broccoli florets
3 cups cooked white rice
1 1/2 cups panko crumbs
1/4 cup salted butter
1/2 cup parmesan cheese
1/4 tsp paprika

Steps

Heat the oven to 375 F and grease a 9-by-13-inch baking dish.
Steam the broccoli over simmering water for 5 minutes, until bright green and slightly tender.
Melt the first butter in a saucepan over medium heat, cook the garlic for 1 minute, whisk in the flour, and cook for 1 minute.
Whisk in the milk, bouillon, onion powder, salt, and pepper, then simmer for 5 minutes until thickened and stir in the cheddar.
Mix the broccoli, cooked rice, and cheese sauce in the baking dish.
Melt the remaining butter, then mix it with the panko, parmesan, and paprika and scatter the topping over the casserole.
Bake uncovered for 20 minutes, until bubbling and lightly browned.