Broccoli-Rice Casserole

Recipe by Galley Wench
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook broccoli in boiling water for 3 minutes or until crisp tender.
  • Drain and plunge into cold water, drain again and set aside.
  • Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
  • Add onions and sauté for 3 minutes or until tender.
  • Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly.
  • Cook an additional 2 minutes or until thick and bubbly.
  • Remove from heat and stir in pepper.
  • Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray.
  • Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs.
  • Sprinkle over mixture.
  • Bake 350°F for 25 minutes or until thoroughly heated.
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