There are few combinations as perfect as broccoli and cheese. Incorporate some leftover rice, and you’ve got a delicious satisfying weeknight dinner. This casserole can be on the table in less than an hour and is destined to become an instant favorite.
Cheddar is a classic match for broccoli, but adding goat cheese makes the sauce extra creamy and a sprinkle of Parmesan on top provides a salty, crisp crust. This dish would also work well with cauliflower in place of the broccoli.
Broccoli Cheese Casserole
3 tablespoons (43 g) butter
One shallot, minced
One clove garlic, minced
3 tablespoons (30 g) flour
1 teaspoon (7 g) salt
1/2 teaspoon (1 g) black pepper
1 teaspoon (1 g) paprika
2 cups (480 ml) milk
3 oz. (85 g) package of goat cheese
1 cup (100 g) shredded cheddar cheese
1/2 cup (50 g) Parmesan cheese
One large head fresh broccoli, cut into bite-sized pieces
2 cups (370 g) cooked white rice
Heat oven to 350°F. Butter a 3-quart casserole dish.
Bring a large pot of water to a boil. Add broccoli and cook for two minutes, then drain.
Meanwhile, melt butter in a large sauce pan over medium-low heat. Add shallot and cook until softened, about two minutes. Add garlic and cook an additional minute. Stir in flour, salt, pepper, and paprika. Whisk and cook an additional two minutes.
Pour in milk in a steady stream while whisking. Continue to whisk over medium heat until thickened and bubbling. Remove from heat. Stir in goat cheese and 1 cup of cheddar. Stir until melted.
Stir together rice, broccoli and cheese sauce. Scoop into prepared baking dish. Sprinkle with Parmesan cheese and bake 35 minutes, until the cheese is browned and the casserole is bubbling.
Pro Tip: If you’d like a crunchier topping mix 2 tablespoons melted butter and 1/2 cup breadcrumbs with parmesan before adding.