Easy Broccoli Cheese Casserole

Introduce

Chef :

jason williams

Easy Broccoli Cheese Casserole

Here is a simplified version of my broccoli cheese casserole that is not missing any flavor! Super cheesy, tons of flavor and half the work. This is still gluten free but not so dairy sensitive. This can be made the day before serving but don't reheat too soon the rice can get mushy. Cooking the morning of is best if possible. Even if the rice gets mushy it still tastes great just doesn't look as pretty.

Ingredient

2 1/4 cups

white rice

1 can

chicken broth

2 (12 oz)

packages chopped frozen broccoli

medium sweet onion chopped

1/2 cup

chopped celery

1/2 cup

chopped mushrooms

8 oz

sharp cheddar shredded

8 oz

asiago shredded

2 tbsp

cornstarch

3 cans

evaporated goats milk

brick cream cheese

1 tbsp

coleman's mustard powder

Dash

turmeric

1 tbsp

sazon seasoning

1 tsp

dried chives

heavy shakes of granulated garlic

1 tsp

sea salt

Cooking instructions

* Step 1

Add rice, chicken broth, granulated garlic and sea salt to rice cooker. Cook per directions on your machine.

* Step 2

Sweat the veggies in a skillet with the sazon, cayenne, white pepper, turmeric and chives.

* Step 3

Grate the asiago and cheddar. Toss the cheeses with the cornstarch.

* Step 4

In a large pot heat the evaporated goats milk, mustard powder, cayenne and white pepper. Once warm start adding the shredded cheese a little at a time.