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