Broccoli Rice Casserole

©1991 Cooking Light, adapted by Rick Tucker

  • 2-3 broccoli crowns
  • Margarine
  • 1/4 cup chopped onion
  • 3 Tablespoons flour
  • 1/2 teaspoon dry mustard
  • 1 1/4 cup skim milk
  • Pepper
  • 1 3/4 cup cooked rice
  • 1 cup (4 oz) shredded cheddar cheese
  • 1/4 cup nonfat or light mayonnaise
  • Vegetable cooking spray
  • 1 package Ritz crackers


  1. Steam broccoli crowns until tender.  Plunge in cold water to blanche.  With sharp knife, slice off outer tips of broccoli fronds all around, and discard remaining core.
  2. Melt margarine in saucepan.  Add chopped onion and sauté 3 minutes.  Add flour and dry mustard, cooking 1 minute while stirring with a whisk.  Gradually add milk, stirring with a whisk.  Cook an additional 2 minutes until thick.  Remove from heat.  Add pepper.
  3. In a large bowl, mix chopped broccoli, milk mixture, cooked rice, cheese, and mayonnaise.  Pour or spoon into a shallow 2 quart casserole dish, coated with vegetable spray.
  4. Crush Ritz crackers in a bowl (e.g. with a potato masher).  Melt margarine in microwave and then mix into cracker crumbs.  Add mixture over broccoli mixture in casserole.
  5. Bake at 350°F for 25 minutes.

8 servings

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