Broccoli Rice Casserole Recipe With Smoked Gouda And Cheddar Topped With French Fried Onions

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier and cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Cook 2 cups of long grain rice according to package instructions for 10-15 minutes, but reduce the time by 3-4 minutes since it will cook further in the casserole.

In a bowl, combine 2 cups of chopped frozen broccoli florets (no need to cook beforehand).

In a skillet, melt 1 tablespoon of butter over medium heat and sauté 1/2 chopped onion, 1 stalk of chopped celery, and 1 minced garlic clove for about 5-7 minutes.

Add 1 cup of flour to the sautéed mixture and cook for about 2 minutes to remove the raw flour taste.

Pour in 1 cup of whole milk and 1 can of cream of celery soup, stirring to combine.

Add 1/4 block of cubed Velveeta cheese, 1/4 cup of grated smoked gouda, 1 tablespoon of sour cream, and 2 cubes of Philadelphia cream cheese to the mixture, stirring until well combined.

Add the cooked rice and 1/4 teaspoon of freshly ground black pepper to the mixture, stirring to combine.

Preheat the oven to 350 degrees Fahrenheit.

Transfer the mixture into a 9-inch pie plate for presentation.

Spread 1 1/3 cups of shredded medium cheddar cheese evenly on top of the casserole.

Bake uncovered in the preheated oven for 25-30 minutes.

After 25 minutes, remove the casserole from the oven and sprinkle French fried onions on top, then return to the oven for an additional 10 minutes.

Remove from the oven and let sit for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens