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Broccoli-Rice Casserole

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“I found this recipe in a Dec 1990 Cooking Light magazine. I'm putting it here for safe keeping since it took me years to find the magazine again”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cook broccoli in boiling water for 3 minutes until crisp tender.
  3. Drain broccoli and plunge into cold water.
  4. Drain again and set aside.
  5. Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
  6. Sauté onion for 3 minutes or until tender.
  7. Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
  8. Gradually add the skim milk while stirring constantly.
  9. Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
  10. Remove from heat and add pepper.
  11. Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
  12. Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
  13. Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
  14. Bake at 350°F for 25 minutes or until heated through.

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