Recipe: Broccoli Casserole
We doubled the recipe for lots of leftovers and discovered that letting it sit improved the flavor even more. I recommend using vegetable broth to cook the rice. Also, the better the cheese you use, the better the flavor.
- 3/4 cup brown rice
- 1 1/2 cups water or vegetable broth
- 4 cups broccoli, chopped
- 2 tablespoons white flour
- 2 teaspoons lemon pepper
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 medium portabella mushroom cap, diced small
- 2 teaspoons olive oil or butter
- 1 cup diced onion
- 2 tablespoons butter
- 2 cups milk
- 1 cup + 1/3 cup shredded white cheddar cheese
- 11/2 cups cooked chick peas
- 1 tomato, sliced thin
- 1/2 cup Italian bread crumbs (optional)
Combine the water and rice, bring to a boil, then simmer 50 minutes.
Preheat oven to 375 degrees.
Lightly steam the broccoli until just tender.
Combine the flour, lemon pepper, black pepper, salt and garlic in a small bowl.
Dice the mushroom and sauté in 2 teaspoons of olive oil or butter. Cook until no mushrooms are longer watery. Set aside.
Melt the butter in a medium saucepan. Saute the onions on medium-high heat for about 5-7 minutes, stirring frequently.
Add the flour mixture and cook for 1 minute, stirring and scraping constantly to avoid burning.
Add the milk in portions, beating with a wire whisk. When all of the milk is in, increase heat and bring to a boil, whisking constantly. When mixture begins to bubble and thicken, decrease heat and simmer for 5 minutes.
Add 1 cup shredded cheese and stir in until completely melted. Stir in cooked mushrooms.
Combine the broccoli, rice, cheese sauce, and chick peas in a 2-quart casserole dish. Layer with sliced tomatoes, then top with 1/3 cup shredded cheese or bread crumbs. Bake for 35-40 minutes until cheese is just brown and mixture is bubbly.
This recipe was written by Anne Savage and originally posted on AnnArbor.com on Sept. 7, 2011.