Cheesy Broccoli Rice and Cheese Casserole
Ingredients
- 1 cup 185 g long-grain white rice, uncooked (or 3 cups cooked)
- 3 –4 cups 300–400 g broccoli florets, fresh or frozen
- 4 tablespoons 57 g unsalted butter
- 1/4 cup 30 g all-purpose flour
- 2 cups 480 ml whole milk or half-and-half
- 2 cups 200 g shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional topping: 1/2 cup 50 g crushed Ritz crackers or breadcrumbs mixed with 2 tablespoons melted butter
Instructions
- Cook the rice: Prepare 1 cup of long-grain white rice according to package directions (yields about 3 cups cooked). Set aside to cool slightly. If using frozen broccoli, thaw and drain well.
- Prep the broccoli: If using fresh broccoli, steam or blanch florets until fork-tender (about 5–7 minutes). Drain thoroughly. For frozen broccoli, thaw and squeeze out excess water.
- Make the cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens (about 5 minutes). Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted. Season with garlic powder, onion powder, salt, and pepper.
- Preheat oven: Preheat your oven to 350 °F (175 °C). Grease a 9×½13-inch baking dish.
- Assemble the casserole: In a large bowl, combine cooked rice, tender broccoli, and cheese sauce. Mix until evenly coated. Transfer to the prepared baking dish, spreading evenly.
- Add topping: Sprinkle with remaining 1/2 cup of cheddar cheese. If using, top with crushed Ritz crackers or breadcrumbs mixed with melted butter.
- Bake: Bake for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown. Let rest for 5 minutes before serving.
Notes
Rice options: Instant rice or leftover cooked rice works well.
Broccoli substitutes: Use 2 (12 oz) packages of frozen broccoli florets, thawed and drained.
Soup shortcut: Replace cheese sauce with 2 (10.5 oz) cans of cream of chicken or mushroom soup.
Add-ins: Fold in 2 cups of cooked shredded chicken or 6–8 slices of crumbled bacon for a main dish.
Make-ahead: Assemble up to 24 hours in advance. Add 5–10 minutes to baking time if starting from cold.
Freezing: Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
Nutrition Information (per serving, based on 10 servings)
Calories: ~280 Total Fat: 15 g Saturated Fat: 9 g Cholesterol: 45 mg Sodium: ~320 mg Total Carbohydrates: 26 g Dietary Fiber: 2 g Sugars: 4 g Protein: 11 g
Calories: ~280 Total Fat: 15 g Saturated Fat: 9 g Cholesterol: 45 mg Sodium: ~320 mg Total Carbohydrates: 26 g Dietary Fiber: 2 g Sugars: 4 g Protein: 11 g