Description
A creamy and cheesy broccoli and rice casserole perfect as a comforting side dish or a hearty vegetarian main. This casserole features tender broccoli florets mixed with a rich cheddar cheese sauce, baked to bubbly and golden perfection.
Ingredients
Scale
Vegetables
- 5 cups broccoli (cut into small florets)
Rice
- 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: Preheat the oven to 350 F and grease a 9x13-inch baking dish to prepare for baking.
- Cook Broccoli: Bring a medium pot of water to a boil and boil the broccoli florets for 2 minutes, then immediately rinse under cold water to stop cooking. Set aside.
- Make Roux: Heat butter in a small saucepan over medium heat. Add flour and cook for 2 minutes, stirring constantly to form a roux.
- Add Milk and Seasonings: Gradually whisk in the milk, then add mustard powder, paprika, onion powder, and garlic powder. Bring the mixture to a simmer while stirring constantly and cook for 4 minutes until thickened.
- Incorporate Cheeses: Remove from heat and stir in 1 ½ cups cheddar cheese and softened cream cheese until melted and smooth. Season the cheese sauce with salt and black pepper.
- Combine Ingredients: In a large bowl, toss cooked broccoli and rice with the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
- Add Topping and Bake: Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole. Bake in the preheated oven for 35 minutes until bubbly and golden brown on top.
- Serve: Remove casserole from the oven and serve hot directly from the baking dish.
Notes
- This casserole can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from cold.
- Use sharp cheddar for a more intense cheese flavor or a mild cheddar for a subtler taste.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To add protein, stir in cooked chicken or turkey before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
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
