Broccoli, Rice and Cheese Casserole

Now don't you go and fall over from shock and awe you hear? We do have ordinary every once in while in JBug's Kitchen although I'm sure you're finding that hard to believe. Since we were having the last of the leftover porchetta that I'd been hiding in the freezer, I figured we needed something different to go with it.

I do have a confession to make though. I'd never made a Broccoli, Rice and Cheese dish before although it seems rather popular on sites like Taste of Home and My Recipes. Not that there's anything wrong with it you know - I just tend to select rather more involved things. In otherwords, I'm a bit of a kitchen snob. Course I didn't have any mushroom soup so I had to make some changes to the old standby recipe and as it turned out, it's a good thing too.

A quick creamy bechamel sauce worked just lovely in this casserole, along with lots of cheese, precooked rice and fresh broccoli instead of the frozen stuff called for in the recipe. I didn't even bother blanching it first so the bonus was a crunchy little bit with every bite. Quite delicious, especially with the crunchy crumbs on top. Even my resident "Mikey" liked it and didn't reach for the hot sauce either.

Just don't go thinking I'll be graduating to Green Bean Casserole, OK? I've never made one of those either and it's extremely doubtful I'll ever try. That one just doesn't turn my crank one bit.

Broccoli, Cheese and Rice Casserole (inspired by myrecipes.com)

3 tablespoons butter

1/2 large sweet onion, finely chopped

1 teaspoon salt

1/4 teaspoon coarse ground black pepper

3 tablespoons flour (I used Wondra)

1-1/2 cups milk

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 cups cooked rice

2 cups chopped fresh broccoli

2 cups grated cheese

1/2 cup fresh breadcrumbs

2 tablespoons melted butter

Melt butter in a large saucepan over medium high heat.Add onion and cook, stirring until onion is soft and transparent – about 3 minutes. Add salt, pepper and flour. Cook stirring for one minute then slowly whisk in milk. Add Dijon, Worcestershire sauce and cook until sauce has thickened. Remove from heat and stir in rice, broccoli, and cheese. Transfer mixture to a greased casserole dish. Arrange buttered crumbs on top and bake in a 350 oven for 25 to 30 minutes, until casserole is bubbling hot and crumbs are golden brown. Makes 6 servings.Download Broccoli, Cheese and Rice Casserole from JBugs Kitchen Antics

A year ago Manhattan Clam Chowder

Comments

[Mary from Apron Strings & Wedding Rings]

Amazing what Dijon mustard can do! Looking good June! - Mary L.

[June]

You're right and we seem to go through a lot of it too. LOL

[Mary]

Some of these old-fashioned casseroles are delicious and you've shared a gem with us today. This sounds wonderful and I'd love to sample it. I hope you have a great day. Blessings...Mary

[June]

Thank you Mary and congrats on your 1,000 post. Amazing accomplishment!

[pam]

A broccoli, rice and cheese casserole for kitchen snobs. Love it!

[June]

Yup and the kitchen snob had some for lunch and really enjoyed it. LOL

[Tom @ Tall Clover Farm]

You have made me a believer in the casserole, but then again your casseroles are extra-ordinary, just like you and your blog!

[June]

Darn it Tom - you just made me blush. Thanks my friend for the kind words.

[Lisa J]

Thank you for freshening up this casserole. I won't make recipes with "cream of" anything soups or use frozen vegetables. Will definitely try this one!

[June]

Lisa - Thanks so much for your comment. I'm thinking of adding it to our Easter menu and substituting asparagus for the broccoli, although it's a safe bet either way.