Using homemade roux instead of canned soup in our cheese sauce for this casserole cuts 13 grams of fat per serving.
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 c. milk
- 2 small heads broccoli chopped into florets
- 2 c. cooked brown rice
- 2 c. shredded cheddar cheese divided
- 1/2 c. bread crumbs
Heat oven to 350ºF.
In pan over medium heat, cook onions and garlic in butter 5 min. Whisk in flour, then add milk. Let simmer 3 min. or until mixture thickens, whisking continuously.
Remove from heat; stir in broccoli, rice, and 1 cup cheddar. Season to taste with salt and pepper.
Pour cheddar mixture into greased 2 qt. casserole dish.
In bowl, mix remaining cheese with bread crumbs; sprinkle over casserole.
Cover with foil; bake 45 minutes. Remove foil; bake 15 min more or until cheese is golden brown and bubbling.