Description
This Cheesy Broccoli and Rice Casserole is a creamy, comforting dish that combines tender broccoli florets and fluffy white rice baked in a rich cheddar cheese sauce. Perfect as a hearty side or a satisfying vegetarian main, it delivers a warm, cheesy flavor with a golden-brown bubbly topping.
Ingredients
Scale
Vegetables and Rice
- 5 cups broccoli (cut into small florets)
- 3 cups white rice (cooked)
Cheese Sauce
- ¼ cup butter
- ¼ cup all purpose flour
- 2 ¼ cups milk
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 ½ cups cheddar cheese (shredded, divided)
- 3 ounces cream cheese (softened)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 F. Grease a 9x13-inch baking dish to prevent the casserole from sticking.
- Cook Broccoli: Bring a medium pot of water to a boil and boil the broccoli florets for two minutes, then immediately rinse under cold water to stop the cooking process. Set aside.
- Make Roux: Heat butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to create a roux.
- Add Milk and Seasonings: Gradually whisk in the milk, mustard powder, paprika, onion powder, and garlic powder. Bring the mixture to a simmer while stirring constantly and cook for 4 minutes until it thickens.
- Incorporate Cheeses and Season: Remove the saucepan from heat and stir in 1 ½ cups of shredded cheddar cheese along with the softened cream cheese until smooth. Season the sauce with salt and black pepper.
- Combine Ingredients: In a large bowl, toss the cooked broccoli and cooked white rice with the prepared cheese sauce ensuring everything is well coated.
- Assemble and Bake: Transfer the mixture to the greased baking dish, then sprinkle the remaining 1 cup of cheddar cheese evenly on top. Bake for 30-35 minutes until the cheese on top is bubbly and golden brown.
- Serve: Serve the casserole hot directly from the baking dish as a comforting side or vegetarian main dish.
Notes
- This casserole offers a creamy, cheesy, and easy meal with simple ingredients, perfect for busy weeknights.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can replace white rice with brown rice for added fiber and nutrition, adjusting cooking times accordingly.
- Adding a pinch of nutmeg to the cheese sauce can enhance the flavor profile.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 561 kcal
- Sugar: 5 g
- Sodium: 503 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
