Cheesy Broccoli Rice Casserole

WAIT! I know what you are thinking – Amanda, a casserole? I can assure this is not one your mother would have whipped up, it doesn’t involve processed “cheese-like” product. We were wanting comfort food, so I created a roux, and with the help of heavy whipping cream and shredded cheese…I made my own cheesy sauce.

Cheesy Broccoli Rice Casserole – 6 servings
3 tablespoons unsalted butter
1 onion, chopped
1 package (16 ounces) frozen broccoli florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy whipping cream
8 ounces Kraft Triple Cheddar Cheese finely shredded (you can use whatever blend you like, this is our preference)img_0081-2
1/3 cup reduced fat milk
1 can Condensed Cream of Chicken Soup
1 1/2 cups cooked long grain white rice

Preheat the oven to 350 degrees F.

Melt 3 tablespoons butter in a large saute pan over medium heat, add the onion and cook until tender, stirring occasionally. Stir in the broccoli, cook until lightly browned.

To make the cheese sauce melt 2 tablespoons butter in a small saucepan, whisk in the flour. Cook for about 1 minute, while continually whisking, add the cream in a steady stream. Whisk in the shredded cheese, until completely melted.

Add cheese sauce, milk, condensed soup, and rice to saute pan, combine – turn off the heat.

Pour mixture into 2-quart shallow baking dish, and bake for 30 minutes, until the top is golden brown. Let dish rest for 5 minutes, and serve.

Happy Cooking! Bon Appetit!

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