Cheesy Broccoli Rice Casserole (Edit recipe)

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This time of year really starts to bring out my nostalgia for what I like to call church basement classics. They are the cozy, Midwest casseroles that were baked in disposable aluminum pans and eaten on paper plates in folding chairs paneling-lined walls. If I close my eyes, this Cheesy Broccoli Rice Casserole takes me right back there. It’s a hefty recipe, one barely held up by the flimsy paper plates I remember from my childhood. I’d like to think my version is made slightly more sophisticated with Beecher’s Flagship Cheese rather than any old cheddar, though that would work just fine.

20 minutes

30 minutes to 35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	420
Fat:	18 g
Carbohydrates:	53 g
Protein:	14 g
Cholesterol:	46 g
Sodium:	305 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 8

Ingredients

5 cups Broccoli, cut into florets
2 cups Jasmine Rice, cooked
2 Tbsp Unsalted Butter
0.5 Yellow Onion, diced
2 Tbsp All Purpose Flour
2 cups Milk
.25 tsp Garlic Powder
.5 tsp Smoked Paprika
.5 tsp Dry Mustard Powder
.75 tsp Kosher Salt
.25 tsp Black Pepper
2 oz Full Fat Cream Cheese
8 oz Flagship Cheese - Beecher's

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
Fill a 3-quart saucepan about two-thirds with water. Place on the stove over high heat and bring to a boil. Drop in broccoli and cook for 2 minutes, until just blanched. Drain and set aside.
Return the saucepan to the stovetop and add in 2 tablespoons butter over medium-high heat. Once heated, add in diced onion and cook for about 5 to 7 minutes, until the onion is translucent.
Add 2 tablespoons flour to the pot and stir, reducing heat to medium. Cook for about 1 minute, until flour is well incorporated. Pour in milk, 1 cup at a time, stirring until well incorporated.
Increase heat a bit and stir in seasonings – ¼ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon mustard powder, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Continue to stir until mixture begins to thicken, about 5 minutes.
Turn off heat and stir in 2 ounces cream cheese and three-quarters of the shredded Beecher’s Flagship. Continue stirring, until fully melted. Fold in 2 cups cooked rice and blanched broccoli.
Transfer the mixture to a 2-quart baking dish. Sprinkle the top with remaining shredded Beecher’s Flagship. Place in the oven and bake for 25 to 30 minutes, until bubbly, and edges start to crisp.
Broil for 2 to 3 minutes to brown the top cheese layer (optional). Remove from oven, let rest for 10 minutes and serve.