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Broccoli Rice Casserole




Source of Recipe


unknown


List of Ingredients




1 1/4 pounds fresh broccoli florets and tender stems -- chopped
1/2 cup chopped onion
1/4 cup unsalted butter -- (1/2 stick)
3/4 cup minced button mushrooms
1 tablespoon unbleached flour
1 can evaporated milk -- (12 ounces)
1/2 teaspoon salt or to taste
1/8 teaspoon ground white pepper or to taste
2 cups sharp cheddar cheese -- grated (divided)
1 1/2 cups cooked rice


Recipe



Preheat oven to 350 degrees.

Butter medium baking dish.

Steam broccoli and onions together for 7 to 10 minutes, until very tender.

Meanwhile, melt butter in skillet over medium heat. Stir in mushrooms and cook until well softened, 5 to 8 minutes. Sprinkle flour over mushrooms and stir to combine. Continue cooking for another couple of minutes to eliminate flour's raw taste. Stir in milk, salt and white pepper, and continue cooking until lightly thickened, about 3 additional minutes. Add all but about 1/3 cup of the cheese to sauce, stir to melt, and remove skillet from heat.

Salt broccoli lightly if desired. Layer one-third of it in prepared dish. Top with one-third of rice and cheese sauce. Repeat two more times with remaining ingredients. Sprinkle rest of cheese over casserole. Cover and bake in preheated oven about 25 minutes, until heated through and bubbly at edges. Serve hot. Makes 6 to 8 servings.