Broccoli-Cheddar Rice Casserole

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

Ingredients

• 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

Instructions

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.