5 Cheese Broccoli Rice Casserole

5 Cheese Broccoli Rice Casserole




Prep Time: 30 Min
Cook Time: 50 - 60 Min

Yields: 8 Slices

WHAT YOU NEED

SAUCE

• 1/4 C Unsalted Butter
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 3 cloves Garlic, crushed & minced
• 3 Tbsp. AP Flour
• 1 C 2% Milk, room temp
• 1 C Whipping Cream, room temp
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Dry Mustard Powder
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. + Sea Salt
• Cracked Pepper To Taste

OTHERS

• 2 C Cooked Brown Rice
• 5 C Broccoli Florets
• 540ml can White Beans, drained & rinsed
• 1 1/2 C Extra Old White Cheddar, shredded
• 1 1/2 C Pizza Mozzarella, shredded
• 1/2 C Gouda, shredded
• 1/4 C Full Fat Cream Cheese, room temp
• 1/4 C Grana Padano, shredded
• Crackers of Choice - Vegetable Thins, Ritz, Saltines etc.
• 2 Tbsp. Unsalted Butter, melted
• Fresh Parsley, chopped - GARNISH

DIRECTIONS

• Bring a large pot of salted water to a boil on medium high heat. Add the broccoli florets and let them cook 2- 3 minutes until nice & bright green. Strain and set aside.
• Preheat oven to 350 F
• SAUCE - Begin melting the butter together with the pepper flakes & garlic in a medium sized pot set to about medium heat. Once heated, let the garlic sizzle for 30 seconds before adding the onion, pepper, and a good pinch of salt. Cook 5 - 6 minutes or until veggies have cooked down nicely. Stir in the flour and let that continue to cook another minute or two to cook out raw flour flavour. Pour in 1/3 of the milk & cream, stirring to combine everything. Then, continue to slowly pour in the remainder of the milk and cream, stirring as you pour. Bring the sauce to a boil & stir in the garlic powder, mustard powder, salt, and desired amount of cracked pepper. Reduce the heat to medium low and simmer until nice and thick, 5 - 7 minutes. Turn off the heat and fold in the cheddar, mozz, grana, gouda, and cream cheese, reserving 1/2 C each of the mozz & cheddar for the top. 
• To a large mixing bowl, add your cooked rice, blanched broccoli, and white beans. Pour the cheesy sauce over everything and stir until everything is thoroughly combined. Taste and adjust salt / pepper if desired.
• Take a handful of your favourite crackers and place them in a ziploc. Use a rolling pin to smash them up for crumbs until nice and crumbly.​

• Transfer the creamy rice to a 9"x14" baking dish sprayed with cooked spray. Spread it out to make an even layer and top with the reserved cheddar / mozz. Sprinkle the cracker crumbs over to form the top layer and drizzle the top with the 2 Tbsp. melted butter. Season the top with sea salt & cracked pepper.
• Bake 35 - 40 minutes until bubbly and delicious. If desired, switch the oven to BROIL 500 F for a minute or two for some additional golden brown action on the top.
• Remove from oven and let cool 10 - 15 minutes before slicing and serving. I suggest cutting the casserole in to 8 equal sized pieces. Garnish each serving with fresh herbs and additional grana padano. ENJOY

HAPPY VEG