Fresh Ingredients Make this Casserole a Winner

If you know you have a busy week ahead of you, you can make this ahead and either refridgerate or freeze it. Just be careful not to overcook the broccoli.


  • 4 cups (10 ounces) fresh broccoli florets and stems, chopped
  • Juice of ½ lemon
  • ¼ cup chopped onions
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 2 tablespoons butter
  • ¾ cup minced mushrooms
  • 1 tablespoon flour
  • 12-ounce can 2% or regular evaporated milk
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • 2 cups shredded Cheddar cheese
  • 1¼ cup cooked rice




  1. Microwave chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
  2. Melt butter in skillet. Add onions, garlic, celery and mushrooms, saute until softened. Stir in flour, cook for 1 minute. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1½ cup cheese and stir to melt.
  3. [Microwave directions for Step 2] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once every minute thereafter to even out the cooking. Season to taste. Add 1½ cup cheese and stir to melt. Sauce will thicken more as it sits.
  4. Combine broccoli, rice, and cheese sauce. Turn into 1½ quart greased casserole dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees F until bubbly.





Quick Tip: Rice will absorb moisture prepped for a long time before cooking. If this is the case add 1/4 cup of milk before baking!

Thanks to Salad in a Jar for this go-to side dish the whole family will enjoy!

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