Broccoli Cheese Casserole

Categories: Entrées, Pastas


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Recipe Information

Serving Size

1 serving


Makes 12 servings

Nutrition Information

One serving is 180 calories, 8 g fat, 5 mg cholesterol, 200 mg sodium, 21 g carbohydrates, 2 g fiber, and 6 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 6 c Broccoli, chopped, fresh or frozen (1-16 oz bag)
  • 6 T Margarine (divided ¼ c and 2 T)
  • ¼ c Flour
  • ¼ c Flour, whole wheat
  • 2 c Milk, skim
  • ¼ t Salt
  • 1 t Pepper
  • 2 t Garlic powder (1 t & 1 t)
  • ⅛ t Cayenne pepper
  • 1 c Monterey jack, shredded or 8 cheese slices, reduced fat
  • 1 c Rice, cooked according to package (2 c cooked rice)
  • 1 t Italian seasoning
  • 1 c Saltine crackers, crushed


  1. PREHEAT the oven to 350°F. SPRAY a 9x13 baking dish with cooking spray.
  2. Bring a large stockpot of water to a BOIL. ADD 6 c of broccoli and COOK for 3-5 minutes. DRAIN water and SET aside.
  3. In a small saucepan on medium heat, MELT 1/4 c margarine and WHISK in flours until combined.
  4. To the flour mixture, ADD milk, salt, pepper, 1 t garlic powder and cayenne pepper. STIR over medium heat until sauce starts to thicken.
  5. ADD cheese and STIR until smooth.
  6. In the large pot MIX broccoli, rice and cheese sauce. PLACE mixture in a 9x13 dish.
  7. In a small bowl, melt 2 T margarine. ADD crackers, garlic powder and Italian seasoning. POUR cracker mixture in the bowl of margarine and MIX well.
  8. TOP casserole with crackers and BAKE for 30 min.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit