| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 1 medium yellow onion, finely diced
- 1 clove garlic, grated
- 4 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne
- 3 cups whole milk
- 4 ounces cream cheese, at room temperature
- 1/2 cup grated Parmesan
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 8 ounces processed cheese, cubed
- 3 cups grated sharp Cheddar
- 8 cups small broccoli florets
- 6 ounces diced pimentos, drained
- 2 1/2 cups cooked long-grain rice
Instructions
- Preheat the oven to 350 F degrees.
- In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
- Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
- In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 402 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 57 mg |
| Sodium | 436 mg |
Reviews
This recipe was easily divided into 2 meals, 6 servings each. “Cook once, eat twice” is what I try to do. I used brown rice. I also added a rotisserie chicken & sautéed a diced green bell pepper with the onion and garlic because I had one to use. At dinner my husband exclaimed, “Put this casserole in the rotation!” I’m thrilled to have another 6 servings in my freezer for the “rotation” or if a neighbor needs a meal. Highly recommended!
Very tasty! I used a wild rice blend, parboiled the broccoli first, and added a little extra salt to the sauce. I also mixed everything together rather than layering. I love the different cheeses and the cayenne pepper kick.
I made this for Thanksgiving, it was a hit!
This is one of the best dishes I have ever
made. Also a great side dish. The cheese sauce is so flavorful and delicious. This is also a great dish for chicken and ground beef as well. I cook this at Thanksgiving and Christmas meals are always a hit.
made. Also a great side dish. The cheese sauce is so flavorful and delicious. This is also a great dish for chicken and ground beef as well. I cook this at Thanksgiving and Christmas meals are always a hit.
This was an outstanding dish. Wow! The cheese sauce is so flavorful. I added the meat from a rotisserie chicken and made it a complete meal. It still fit in a 9 by 13 casserole dish. I am going to repeat this dish in a few weeks and just add the rice to the dutch oven in which I make the sauce. I’ll cover that mixture with the grated cheddar and bake it right in the dutch oven. That will reduce the number of dishes I use.
This was a great recipe lots of flavor. I made it with chicken cordon blue and it was the perfect side dish. At the end of cooking time, I put it on broil for a few minutes just to get the cheese bubbly and dark brown in spots.
This was tasty but cheese was too thick, and cheese never really mixed with the rice. I don’t think it needs the processed cheese. Instead may be better to replace it with more cheddar cheese (and healthier too).
I thought this would be a big hit but it wasn’t. My daughter-in-law said boy it has a kick even though I only put half the cayenne pepper in. I think I made the mistake of the florettes too large and I agree with the reviewer who said they should be steamed first. The cheese sauce was a bit too thick also.
I thought I was making this for my own benefit at Thanksgiving, that my in laws wouldn’t really go for it. But I was SO wrong! It was a huge hit and it was nearly ALL GONE by the time everyone filled their leftover to go plates. I used 8oz cream cheese and more cheddar instead of the velveeta. Great recipe that will certainly be requested and repeated many times over!
It is awesome!! I will sometimes use the sauce and thin it down some for broccoli and cheese soup. My family loves it! So versatile. Great with ground beef as well!