Description
A creamy, cheesy broccoli and rice casserole perfect as a comforting side dish or a hearty vegetarian main. This recipe combines tender broccoli, fluffy white rice, and a rich cheese sauce baked to golden perfection.
Ingredients
Scale
Vegetables
- 5 cups broccoli (cut into small florets)
Grains
- 3 cups white rice (cooked)
Dairy and Fats
- ¼ cup butter
- 2 ½ cups cheddar cheese (shredded, divided)
- 3 ounces cream cheese (softened)
- 2 ¼ cups milk
Dry Ingredients & Seasonings
- ¼ cup all purpose flour
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish thoroughly to prevent sticking and set aside.
- Blanch Broccoli: Bring a medium pot of water to a boil. Add the broccoli florets and boil for 2 minutes until slightly tender. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Make Roux: In a small saucepan, melt the butter over medium heat. Stir in the all purpose flour and cook for 2 minutes while stirring constantly to form a roux and remove the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in the milk along with mustard powder, paprika, onion powder, and garlic powder. Continue stirring while bringing the mixture to a simmer so it thickens, approximately 4 minutes.
- Incorporate Cheeses and Season: Remove the sauce from heat and stir in 1 ½ cups shredded cheddar cheese and the softened cream cheese until smooth. Season with salt and ground black pepper to taste.
- Toss Broccoli and Rice with Sauce: In a large bowl, combine the blanched broccoli florets and cooked rice. Pour the cheese sauce over and mix thoroughly until everything is evenly coated.
- Assemble Casserole: Transfer the broccoli, rice, and cheese mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
- Bake: Place the casserole in the oven and bake for 35 minutes or until the cheese topping is bubbly and golden brown.
- Serve: Remove from the oven and serve hot directly from the baking dish as a delicious side or main course.
Notes
- This casserole is perfect for using leftover rice and makes a great comfort food side dish.
- For added protein, consider stirring in cooked chicken or turkey before baking.
- You can substitute broccoli with cauliflower or a mix of your favorite vegetables.
- Use low-fat milk and cheese for a lighter version of this dish.
- Ensure broccoli is not overcooked during blanching to maintain its bright color and texture.
- Leftovers can be refrigerated for up to 3 days and reheated covered to retain moisture.
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
