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Broccoli Cheddar Rice Cracker Casserole
Rachel Kim

Broccoli Cheddar Rice Cracker Casserole

Broccoli, rice and sharp cheddar sit under the buttery cracker top many people remember from family tables. The cheese sauce starts from a roux rather than condensed soup, and dried blanched broccoli keeps it thick. Cooked rice makes the bake fast and leaves the florets green.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 6 cups small broccoli florets
  • 5 cups cooked long-grain white rice
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded sharp cheddar
  • 1 1/2 cups crushed buttery crackers

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Blanch broccoli for 2 minutes, drain and dry well.
  2. Melt 2 tablespoons butter, add flour for 1 minute, then whisk in milk, mustard, salt and pepper until thick. Remove from heat and stir in cheddar.
  3. Fold the sauce with broccoli and rice and spread in the dish.
  4. Mix cracker crumbs with remaining melted butter and sprinkle over the top.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.