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Side Dishes

Broccoli-Cheddar Rice Casserole

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

Serving Size:


Active Time:

25 min.

Total Time:

1½ hrs.


  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 cup milk
  • 2 small heads broccoli, chopped into florets
  • 2 cups cooked brown rice
  • 2 cups shredded Cheddar cheese
  • ½ cup breadcrumbs


  1. Heat oven to 350°F. 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.
  2. 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 min. Remove foil; bake 15 min. more or until cheese is golden brown and bubbling.

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