Deanna’s Broccoli Rice Casserole
Serves 4 / SmartPoints per serving: ③ ③ ③
(Traditional Recipe: 11 SmartPoints)
1½ cup diced onion
½ teaspoon garlic salt
1½ tablespoons flour
1½ cups unsweetened almond or cashew
milk
½ teaspoon mustard powder
¼ teaspoon black pepper
¼ teaspoon nutmeg
¾ cup Velveeta shreds, any flavor,
divided
2 cups riced vegetables of your
choice*(see notes below)
4 cups finely chopped broccoli
florets
1 cup cooked long grain white rice (I prefer basmati)
Paprika for sprinkling
Heat oven to 350°. Spray a 6-8 cup casserole dish with cooking spray.
Heat a large non-stick skillet over
medium heat. Add onion and garlic salt and cook until translucent, stirring
often, about 4 minutes. Add flour and cook, stirring constantly for one minute.
Add the milk gradually to the pan while whisking; add mustard powder, pepper
and nutmeg and cook until thick and bubbly, about 2 minutes. Remove from heat
and stir in ¼ cup cheese.
Place riced vegetables and broccoli
in a microwave-safe bowl. Add 2 tablespoons water, cover and steam on high for
2 minutes. Add undrained vegetables to cheese sauce along with the rice and mix
well. Spoon mixture into prepared dish and sprinkle with paprika.
Bake for 20 minutes. Remove from oven
and top with remaining cheese. Return dish to oven for an additional 10
minutes. Serve and enjoy!
*Note: To make
riced vegetables combine roughly chopped hard veggies such as butternut squash,
cauliflower, and carrots in a food processor and pulse until they resemble
rice. About 3 cups roughly chopped yields 2 cups riced.