Broccoli and Cheese Casserole
User Reviews
5
Broccoli and Cheese Casserole
Description
This Broccoli and Cheese Casserole recipe uses lightly steamed broccoli florets and cooked rice mixed into a rich cheese sauce. The sauce is made by sauteing diced onion in butter, then whisking in flour and milk to create a thickened base before adding cream cheese, sharp cheddar, smoked paprika, garlic powder, salt, and pepper for savory depth. The cheese melts into a smooth sauce that coats the broccoli and rice evenly.
Once combined, the mixture is transferred to a baking dish, topped with additional shredded cheddar and a layer of buttery cracker crumbs for textural contrast. Baked at 375 degrees Fahrenheit, the casserole is cooked until bubbly and golden on top, enhancing the cheesy flavor and producing a soft-tender interior with a crisp topping.
This casserole is a flavorful, filling dish that complements a variety of meals or can be served as a comforting vegetarian option. The smoked paprika adds a subtle warmth and smoky note alongside the creamy cheese.
For convenience, the casserole can be prepared ahead and refrigerated before baking. Add cracker topping just prior to baking to maintain its crispness, and allow additional baking time if baking from cold.
Ingredients
- 4 cups broccoli lightly steamed or blanched, florets
- 3 1/2 cups rice any variety, cooked
- 1/2 cup onion diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk I use whole milk here
- 3 cups cheddar cheese divided use, shredded
- 2 ounces cream cheese cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika regular paprika can be substituted
- 1/4 teaspoon garlic powder
- 1 cup cracker crumbs such as Ritz crackers, crushed, buttery
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
- Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
- Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic to the sauce. Stir until smooth.
- Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.
- Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers.
- Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.
Notes
- Prepare the casserole ahead by assembling through the cheese topping, then refrigerate up to 24 hours.
- Add the crushed crackers on top just before baking to keep them crispy.
- If baking from refrigerated, add 10 extra minutes to baking time for thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 65mg | 22% |
| Sodium | 647mg | 27% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 407mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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