Tuesday, November 17, 2015

Broccoli Cheddar Casserole




Hello Fellow Food Adventurers,

Its getting chilly out there and casseroles and slow cooker recipes are back to being my best friend. 

Ingredients:
  • 1 lb  broccoli florets (fresh or frozen)
  • 8oz sharp cheddar cheese, shredded
  • 4 cups of cooked rice (white or brown)
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, minced
  • 3 Tbs butter
  • 3 Tbs all-purpose flour
  • 2 cups of whole milk
  • 1/2 tsp salt
  • 1/4 tsp paprika (smoked if you have it)
  • 1/8 tsp cayenne pepper
  • Freshly cracked black pepper to taste

Cook Time: 30-45 minutes              Temperature: 350° F

How To Put It Together:

  1. Preheat oven to 350° F.
  2. Blanch the broccoli florets if using fresh (Learn how to blanch broccoli here) skip this step if using frozen.
  3. Roughly chop the broccoli into smaller, bite-sized pieces. 
  4. Mix together the broccoli, 3/4 of the shredded cheddar, and rice in a large bowl until they are evenly mixed.
  5. Finely dice the onion and mince the garlic.
  6. Add butter, onion and garlic to a sauce pot and cook over medium-low heat until the onions are soft and transparent, about 2-3 minutes. 
  7. Wisk in the flour till you make a roux or flour paste, and cook it for 2-3 minutes till it is lightly toasted.
  8. Season the sauce with the salt, paprika, cayenne, and 10-15 cranks of the pepper mill. Sauce should be heavily seasoned as you are not seasoning the rest of the dish.
  9. Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.
  10. Coat a casserole dish with non-stick spray and evenly spread the casserole mixture into the dish. 
  11. Top with remaining shredded cheddar.
  12. Bake for 30-45 minutes, until you get some light browning on the top.
Serving:
  • I served as is but feel free to serve it with baked chicken

A Few Step-by-Step Photos
Preheat oven to 350° F.
Blanch the broccoli florets (Learn how to blanch broccoli here)
Roughly chop the broccoli into smaller, bite-sized pieces. 
Mix together the broccoli, 3/4 of the shredded cheddar, and rice in a large bowl until they are evenly mixed.



Finely dice the onion and mince the garlic.
Add butter, onion and garlic to a sauce pot and cook over medium-low heat until the onions are soft and transparent, about 2-3 minutes. 
Wisk in the flour till you make a roux or flour paste, and cook it for 2-3 minutes till it is lightly toasted.



Season the sauce with the salt, paprika, cayenne, and 10-15 cranks of the pepper mill. Sauce should be heavily seasoned as you are not seasoning the rest of the dish.
Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.


Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.


Coat a casserole dish with non-stick spray and evenly spread the casserole mixture into the dish. 
Top with remaining shredded cheddar.


Bake for 30-45 minutes, until you get some light browning on the top.



Eat Well and Adventure On,

Kat