https://tops.ads.webstophq.com/Recipes/Detail/8336/Broccoli_Cheddar_Casserole
Sometimes the simplest things are the best and this Broccoli Cheddar Casserole is one of them. Whether you serve this with burgers for a quick weeknight dinner or it's part of your Thanksgiving Day line up, get ready for lots of ooh's and aah's. And since it starts with a few freezer and refrigerator shortcuts, all the better.
Yield: 8-10 servings
3 | tablespoons | butter | |
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1/4 | cup | chopped onion | |
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2 | tablespoons | all purpose flour | |
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3/4 | cup | chicken broth | |
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1 1/2 | cups | half and half | |
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2 | cups | shredded cheddar cheese, divided | |
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1 | package | (12 ounce) frozen broccoli florets, thawed | |
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8 | ounces | mushrooms, sliced | |
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2 | cups | cooked rice | |
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1 | teaspoon | garlic powder | |
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1/2 | teaspoon | salt | |
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1/4 | teaspoon | black pepper | |
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1/2 | cup | coarsely crushed butter crackers | |
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Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray.
In a deep skillet over medium heat, melt butter. Add onion and cook 3 minutes. Stir in flour and cook 2 minutes. Add broth and half-and-half and heat until mixture begins to thicken, stirring occasionally.
Remove from heat, add 1-1/2 cups of cheese, and stir until melted. Stir in broccoli, mushrooms, rice, garlic powder, salt, and pepper; mix well. Spoon mixture into baking dish and cover with aluminum foil. Bake 25 minutes.
In a small bowl, mix crushed crackers and remaining 1/2 cup cheese. Uncover casserole, sprinkle cheese mixture on top, and continue to bake 10 to 15 more minutes or until golden and bubbly.
Tip: This is a great way to use up leftover rice or you can buy packages of precooked rice.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8336/
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