Cheddar Broccoli Rice Casserole

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I know it’s been a be quiet round these parts recently.  I have been trying to get back into cooking more, and I have actually been cooking dinner much more often.  But sometimes the recipes are only okay, sometimes the photos are not my favorite, and sometimes I just forget. It’s not you, it’s me.  I am hoping to get back into the swing of things more.  Lots has been going on around here though- I have officially gotten my Masters degree (and thus will now only respond to “Master Karen”), went on a vacation to San Antonio with my boyfriend, and am gearing up.  So lots of school but no cooking- something which I hope to fix very soon.

One way I have tried to inspire myself more is by meal planning (also helps me not waste food).  So one week I was planning out my meals and had a huge craving for some kind of warm casserole.  Knowing that I still had my month’s Secret Recipe Club meal to make, I went searching through   Turnips 2 Tangerines, and I found this lovely casserole.  Creamy, warm, and cheesy- just want the doctor ordered. Warm, comforting, and completely inappropriate for this flipping hot summer.  Perfect.

CHEDDAR BROCCOLI RICE CASSEROLE
Adapted from Turnips 2 Tangerines

INGREDIENTS

1 cup dried jasmati rice
1 tablespoon butter
1/4 cup all purpose flour
1/2 cup milk
1/2 cup chicken stock
Celery salt
3-4 heads broccoli, chopped
Olive oil
Salt and pepper
Cheddar cheese, shredded

DIRECTIONS

Cook rice according to instructions. Set aside.

Preheat oven to 425°F. Place broccoli on baking sheets in a single layer. Sprinkle olive oil on top and season with salt and pepper. Roast for 10-14 minutes, until broccoli is tender and beginning to brown. Set aside

In a saucepan, melt butter and stir in flour. Whisk in milk and chicken stock. Bring to a boil, stirring constantly, and reduce heat to simmer. Continue to stir until sauce is thickened. Combine rice, broccoli, and sauce. Prepare a pie pan for baking and spread mixture inside. Top with shredded cheddar cheese.

Bake until cheese is bubbly and melted, 5-10 minutes. Let cool slightly and serve.

Make sure to check out what everyone else made this month!

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6 thoughts on “Cheddar Broccoli Rice Casserole

  1. Veronica says:

    I love being completely inappropriate! I swear I use my oven more in the summer than I do in the fall and winter. This looks really wonderful – that melty cheese is calling my name. I really enjoyed browsing your blog this month and we LOVED the banana bread I made from it. Thanks for sharing that one, Master Karen!

  2. teaandscones says:

    Big congrats on your Masters. Not easy to do.
    This has always been one of my favorite casserols. I need to start making it again.

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