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Broccoli & Rice Casserole volume 2 Recipe

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This recipe for Broccoli & Rice Casserole volume 2 is from Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz.) package wild rice mix about 2 cups uncooked

4 cups (1 Qt.) chicken or vegetable broth

4 tbsp. (½ stick) unsalted butter

½ small yellow onion cut into ¼ inch dice

3 garlic cloves minced

2 heaping tbsp. all purpose flour

1 cup milk

Cooking spray

4 oz. cream cheese

8 oz. sharp cheddar cheese grated (2 cups)

2 tsp garlic salt

1 tsp kosher salt

1 tsp freshly ground black pepper

4 cups broccoli florets steamed until tender
Directions:
Directions:
In a medium saucepan, combine the wild rice mix and 3 cups of the chicken broth. Bring to a boil over medium heat, cover, reduce heat to medium-low and cook until rice is tender and the broth is absorbed, about 30 minutes.

Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant and slightly browned, about 3 minutes. Sprinkle in the flour and cook for 2 minutes to make a roux. Slowly stir in the milk and remaining 1 cup broth and stir until smooth and starting to thicken.

Preheat oven to 350 F. Spray 9×13 baking dish with cooking spray.

Add the cream cheese and 1 cup cheddar cheese to the roux and stir until the cheese is melted. Add the garlic salt, salt, pepper, broccoli and cooked rice and stir until well combined.

Pour the broccoli mixture into the prepared baking dish and top with 1 cup cheddar cheese. Bake until the cheese is melted and bubbling, 15-20 minutes. Broil for up to 5 minutes if desired.

Store in an airtight container in the refrigerator for up to 5 days.
Personal Notes:
Personal Notes:
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