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  • ▢6 cups fresh broccoli cut into bite sized pieces

  • ▢2 cups cooked white rice

  • ▢3 tablespoons butter

  • ▢3/4 cup onion diced (about 1 small)

  • ▢3 tablespoons flour

  • ▢2 cups milk

  • ▢1/4 teaspoon each garlic & black pepper

  • ▢1/2 teaspoon dry mustard powder

  • ▢1/2 teaspoon paprika

  • ▢salt to taste

  • ▢3 tablespoons cream cheese

  • ▢2 cups shredded cheddar cheese divided



  • Preheat oven to 350 degrees F.

  • Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.

  • Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.

  • Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.

  • Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

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