First of all, this was only a Broccoli Casserole and I decided to add rice to it. Therefore it is now a "Broccoli Rice Casserole". Tonight, I decided to add cheddar cheese to the monterrey jack cheese....which I thought was really good too.
Last but not least, my daughter, Holly, is pregnant and she craves spicy anything. She literally carries a bottle of hot sauce with her just about everywhere she goes...haha! So, I decided tonight to add some jalapenos to this recipe too. Not enough peppers to be too terribly hot, but just enough to feel a little heat. So, now it is a Kicked Up Broccoli Rice Casserole!
All of these changes added several layers of flavor and I think that this is the way I will make it from now on!
KICKED UP BROCCOLI-RICE CASSEROLE
Serves 8-10 people
2 quarts of water
1-lb. broccoli florets
1 teaspoon salt
1/4 cup butter
1 large yellow onion, chopped
1 (8-ounce)package sliced baby portabella mushrooms
1 medium red bell pepper, chopped
4 garlic cloves, minced
1 cup cooked rice
3 tablespoons jalapenos, chopped
3 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces Cheddar and Monterrey Jack cheese blend
1 teaspoon salt
1/2 teaspoon ground black pepper
1-(6 ounce) can French fried onions
PREHEAT OVEN TO 350 degrees.
Spray an 8 x 8 baking dish with nonstick cooking spray; set aside
In a 4 quart saucepan, bring water and 1 teaspoon salt to a boil. Add broccoli; cook for 3 minutes, drain, and set aside.
In a medium skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook for 6 to 8 minutes; stirring frequently, until tender.
Add the sliced mushrooms and....
Saute for about 3-4 minutes.
Add 3 tablespoons of chopped jalapeno pepper
Add the rice and saute for about 1 minutes.
Next add the flour and cook for 2 minutes, stirring constantly, until thickened.
Gradually add milk; cook for 2 minutes, stirring constantly, until thickened.
Add cheese, remaining 1 teaspoon salt, and pepper, stirring until cheese is melted; remove from heat.
Rough chop broccoli and stir into mixture
Spoon broccoli mixture into prepared baking dish and bake for 30 minutes, or until bubbly.
Top with French fried onions; bake for 5 minutes....
until lightly browned.