I’m not ashamed to admit, when I first looked at this recipe and saw the homemade sauce, I was a little bit nervous about it. I’ve always struggled trying to make my own sauces. It’s usually too runny or it ends up with lumps in it… or worse… tasting like flour. Yuck! I put my big girl pants on though and took on the challenge. It was a lot easier than what I anticipated. I can actually use this sauce for other things now, too! Yay! Check out what they are saying about this recipe over at Spend with Pennies:
“Yum! Made this tonight and it turned out great!”
This is the perfect meal for those busy weeknights when you don’t want to spend hours in the kitchen.
Ingredients
6 cups fresh broccoli cut into bite sized pieces
2 cups cooked Uncle Ben’s white rice
3 tablespoons Land O’ Lakes butter
¾ cup onion, diced (about 1 small)
3 tablespoons Gold Medal flour
2 cups milk
¼ teaspoon each garlic & black pepper
½ teaspoon dry mustard powder
½ teaspoon paprika
salt to taste
3 tablespoons cream cheese
2 cups shredded cheddar cheese, divided
Instructions
Preheat oven to 350 degrees.
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted.
Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.
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Quick Tip: Ham or chicken can be tossed in for a heartier casserole.
Thanks again to Spend with Pennies for this traditional recipe.
