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Broccoli Cheddar Hamburger Rice Bake
Andre Lewis

Broccoli Cheddar Hamburger Rice Bake

Broccoli and cheddar turn one pound of beef and leftover rice into a casserole that feels complete rather than stretched. The broccoli is blanched just long enough to lose its raw bite, then dried. A quick milk sauce binds the pan without hiding everything under canned soup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups small broccoli florets
  • 1 pound 90% lean ground beef
  • 1 small yellow onion diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked long-grain white rice
  • 2 1/2 cups shredded sharp cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Blanch the broccoli for 2 minutes, drain and dry well.
  2. Brown the beef and onion in a skillet and drain. Transfer to a bowl with the broccoli and rice.
  3. Melt the butter in the skillet, stir in the flour for 1 minute, then whisk in milk, Dijon, salt and pepper and simmer until thickened.
  4. Remove from heat, stir in 2 cups cheddar, and fold the sauce into the beef mixture. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes, until bubbling. Rest for 10 minutes.