Broccoli-Cheddar Rice Casserole

Using homemade roux instead of canned soup in our cheese sauce for this casserole cuts 13 grams of fat per serving. 


10 - 10 serving

Total Time

Prep Time

Cook Time


  • 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.

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