Broccoli Cheese Rice Casserole

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 15 minutes
• เวลารวม: 1 hour 10 minutes

ส่วนผสม

2 cups uncooked long-grain white rice

6 cups broccoli florets (fresh or frozen; no need to thaw)

1 15-oz can white beans (drained and rinsed)

4 tablespoons butter

3 tablespoons all-purpose flour

1¾ cups milk

¾ cup plain Greek yogurt (2% or whole milk recommended)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt (plus more to taste)

½ teaspoon black pepper

½ teaspoon paprika (optional)

1 cup veggie broth

2½ cups shredded sharp cheddar cheese (divided (~.7 pounds)

วิธีทำ

Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.

Add the uncooked rice, broccoli florets, and white beans directly to the casserole dish. Spread into an even layer.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly bubbly. Slowly whisk in the milk until smooth. Continue cooking, whisking often, until the sauce thickens slightly (about 3–4 minutes).

Remove the saucepan from the heat. Whisk in the Greek yogurt until smooth. Stir in garlic powder, onion powder, salt, pepper, paprika, and 1½ cups of the shredded cheddar, stirring until melted.

Pour the sauce and veggie broth evenly over the rice, broccoli, and beans. Stir gently so the rice is mostly submerged.

Cover tightly with foil and bake for 40–45 minutes, until the rice is tender and the liquid is absorbed. Remove foil and sprinkle the remaining 1 cup cheddar over the top.

Bake uncovered for 10–15 minutes, until bubbly and lightly golden. Let rest 5–10 minutes before serving so it sets up.

ข้อมูลโภชนาการ

• แคลอรี่: 673 kcal
• ไขมันทั้งหมด: 27 g
• ไขมันอิ่มตัว: 15 g
• ไขมันไม่อิ่มตัว: 7 g
• ไขมันทรานส์: 0.3 g
• คอเลสเตอรอล: 77 mg
• โซเดียม: 829 mg
• คาร์โบไฮเดรตทั้งหมด: 80 g
• ใยอาหาร: 7 g
• น้ำตาลทั้งหมด: 6 g
• โปรตีน: 29 g