I made this casserole for our Easter potluck lunch and everyone seemed to enjoy it. This recipe can be made to be either Feingold Stage One or Two and is a great base for using up leftovers.
- 2 cups cooked rice (I used brown, but any kind works.)
- 1 large onion, diced
- 2 tbsp olive oil
- 20 oz broccoli (I used frozen)
- 1 clove garlic, minced
- 8 oz cream cheese
- 1 cup milk
- 3 tbsp flour
- 3 slices whole grain bread toasted and crumbled into bread crumbs (I used the mini food processor for this)
- 1/2 cup white cheddar cheese
- salt & pepper to taste (I use cajun season salt, but that makes it Feingold Stage Two)
- dash of hot sauce (optional - would be Feingold Stage Two with hot sauce)
Preheat oven to 350 degrees.
Heat enough water in a large pot to cover the broccoli. Bring to a boil and add broccoli. Cook for 3 minutes. Drain and set aside.
In a large pot or dutch oven, heat olive oil over medium low heat. Saute onions for several minutes until they turn clear. Add garlic and saute for 30 seconds. Add cream cheese and 1/2 cup of the milk. Stir regularly until the cream cheese is melted.
While you are waiting for the cream cheese to melt, stir the 3 tbsp flour into the remaining 1/2 cup of milk. Stir until smooth.
Add the milk and flour mixture to the pot with the onions. Stir constantly until the mixture is thickened.
Stir in the rice and the broccoli so that the sauce covers all of the rice and broccoli. Add salt and pepper (or cajun seasoning) and optional hot sauce to taste. Stir well.
Put mixture into an oiled 9×13 inch baking pan. Top with the shredded cheddar cheese and bread crumbs. Bake at 350 degrees for 45 minutes.
NOTE: There are tons of variations to this dish. You can substitute vegetables, pasta for the rice, add meat or beans. Be creative!
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