Cheesy Broccoli Rice Casserole (no canned soup)

Step 1

Preheat oven to 350° Fahrenheit. Spray 9x13 casserole dish with non stick spray.

Step 2

Prepare 2 cups uncooked rice according to instructions.

Step 3

While rice is cooking, chop broccoli. Place in saucepan, cover with salted water or chicken broth and boil for 2-3 minutes until bright green and crisp tender. Drain in colander in sink. In a large mixing bowl, mix rice and broccoli together and set aside.

Step 4

In a large skillet on the stove top, melt butter over medium heat. Add diced onion, chopped mushrooms and minced garlic. Cook until onions are translucent and soft. Sprinkle in flour and stir to coat the onions and mushrooms. Continue to stir as flour cooks for 1-2 minutes.

Step 5

Whisk in 12 ounces (1 can) of evaporated milk. Continue to whisk until there are no lumps. Stir in salt and peppers. Add cream cheese. Stir until melted. Stir in 1 C shredded cheddar, continuing to stir until melted. Add milk as needed from second can if sauce becomes too thick. Remove from heat.

Step 6

Pour sauce into mixing bowl with rice and broccoli. Stir all ingredients together. Again, add milk as needed from second can to loosen up mixture. Mixture should not be stodgy, but creamy and and somewhat thin. Spoon mixture into prepared 9x13 dish. Top with rest of cheese.

Step 7

Bake in preheated oven for 35 minutes until cheese is melted and edges are bubbly.