Herbie Creative Recipes
Cheesy Corned Beef Broth Rice Casserole
Baked rice casserole in a corned beef broth gravy with cream, cheese, onion, and mixed vegetables.
Instructions
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Cook rice in a rice cooker: 1 cup rice with 2 cups water.
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Lightly steam or microwave peas, carrots, broccoli, and cauliflower until just tender.
Prep -
In a saucepan, sauté onion in butter if using. Stir in flour to make a roux (about 1-2 Tbsp flour per Tbsp butter). Cook 1 minute.
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Slowly whisk in thawed corned beef broth and simmer 2-3 minutes until thickened.
Cooking -
Stir in heavy cream and 1-1.5 cups shredded cheese. Season with black pepper and optional herbs or sour cream.
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In a baking dish, mix cooked rice, steamed vegetables, and gravy. Top with more cheese (or the optional saltine-cashew-cheese crust if using).
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Bake at 375°F for 15-20 minutes until golden and bubbly.
Notes
- Cheese-only topping is the default. A saltine-cashew crust is optional if you want more crunch.
Reviews
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Cheesy corned-beef rice bake. Leftovers done right.