Broccoli and Cheddar Rice Casserole

Name: Broccoli and Cheddar Rice Casserole
Total time: PT55M25M
Yield: 6
Ingredients: Ingredients The High Five (Four!) 1 cup basmati rice 1 1/2 cups milk 8 ounces cheddar cheese, shredded, divided 4 cups broccoli florets Pantry and Kitchen Items 1 1/2 cups water 1 teaspoon salt, divided 2 tablespoons flour

By:

Co+op

Recipe Information

Total Time:

55 minutes; 25 minutes active

Servings:

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

Bake this bubbling, cheesy casserole, and the tender rice and cheddar will convince the kids that broccoli is their favorite veggie. You'll save time by whisking a little flour into the milk and cooking it just enough to thicken, then stirring it into the casserole, where it becomes a creamy sauce in the oven.

Ingredients

The High Five (Four!)

1 cup basmati rice
1 1/2 cups milk
8 ounces cheddar cheese, shredded, divided
4 cups broccoli florets

Pantry and Kitchen Items

1 1/2 cups water
1 teaspoon salt, divided
2 tablespoons flour

Preparation

Heat the oven to 375⁰F and lightly oil a 2-quart baking dish.
In a 1-quart pot, bring the water to a boil and add the basmati rice and half of the salt. Return to a boil, cover tightly, and reduce the heat to low. Cook for about 15 minutes, until all the water is absorbed. Take off the heat, fluff and let stand for 5 minutes, then scrape into the prepared baking dish in a pile to cool.
In a small saucepan, whisk the flour and milk and place over medium heat. Whisk until the milk starts to boil. As soon as the milk is boiling and slightly thickened, take off the heat and pour over the rice.
Sprinkle in all but half a cup of the cheese and add the broccoli, then stir to combine. Pat the mixture flat with the back of your spoon and top with the remaining cheese.
Bake, uncovered, for 25 to 30 minutes, until the top is golden brown and melty. Serve warm.