This was a spur of the moment side dish to our shredded beef wet burritos. I kept seeing this recipe on pinterest, and it looked SO good. The kids loved it, especially Leah :)
Broccoli, Cheese, and Rice Casserole
4Tbsp butter
2 cloves garlic, minced
1/4 cup flour
2 cups milk
1 tsp Dijon mustard
1/2 tsp salt
dash of pepper
2 1/2 cups shredded cheddar cheese
1/3 cup fresh Parmesan cheese shredded
3 cups cooked rice
2-3 cups cooked broccoli florets
Preheat oven to 400 degrees. Grease 9x13 pan with butter. In a large saucepan melt butter over low heat. Add garlic, saute until fragrant. Whisk in flour and cook for 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard, and salt and pepper, bring to a simmer for 4 minutes; whisking occasionally. Add 2 cups of cheddar cheese and Parmesan cheese. Remove from heat. Stir in rice and broccoli. Put in greased pan, sprinkle with remaining cheese, bake for 30 minutes, until bubbly and lightly golden on top.
Broccoli, Cheese, and Rice Casserole
4Tbsp butter
2 cloves garlic, minced
1/4 cup flour
2 cups milk
1 tsp Dijon mustard
1/2 tsp salt
dash of pepper
2 1/2 cups shredded cheddar cheese
1/3 cup fresh Parmesan cheese shredded
3 cups cooked rice
2-3 cups cooked broccoli florets
Preheat oven to 400 degrees. Grease 9x13 pan with butter. In a large saucepan melt butter over low heat. Add garlic, saute until fragrant. Whisk in flour and cook for 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard, and salt and pepper, bring to a simmer for 4 minutes; whisking occasionally. Add 2 cups of cheddar cheese and Parmesan cheese. Remove from heat. Stir in rice and broccoli. Put in greased pan, sprinkle with remaining cheese, bake for 30 minutes, until bubbly and lightly golden on top.
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