Broccoli and Rice Casserole
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Broccoli and Rice Casserole
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Broccoli and Rice Casserole is made from scratch with easy ingredients. Creamy, cheesy casserole that is full of flavor and easy to make.
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Ingredients
- 4 cups broccoli cut into bite size pieces
- 2 cups white rice cooked
- 1/4 cup butter
- 1/2 onion diced finely
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1/2 tsp dry mustard powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups sharp cheddar cheese shredded
- 1/4 cup cream cheese softened at room temperature
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.
- Fill a large pot with water and bring it to a boil. Put the broccoli in the boiling water and cook it for 2 minutes and immediately place the broccoli in a bowl with ice cold water to keep the broccoli from over cooking. Then set aside.
- Melt the butter in a skillet over medium heat. Add the diced onions and sauté the onions until they are translucent.
- Then whisk in the flour, garlic powder, salt and pepper. Whisk and cook for an additional 2 minutes. Then slowly whisk in the milk until all the milk is combined. Continue whisking over medium heat until the mixture is thick and bubbly.
- Then remove the mixture from heat and stir in the dry mustard powder, paprika, cream cheese and 1 1/2 cup of the cheddar cheese. Continue to stir (not on the heat) until the mixture is combined and the cheese is fully melted. Then gently stir the rice and broccoli into the cheese sauce in the skillet.
- Spread this mixture into the 9X13 baking pan. Top the mixture with the remaining shredded cheese and bake for 30-35 minutes or until the casserole is bubbly and the top of the casserole is slightly browned.
Notes
- Use freshly shredded cheddar cheese so that it melts smoothly and evenly in this casserole.
- I used fresh broccoli but you can use frozen as well just make sure that it doesn’t get over cooked with blanching the broccoli.
- You can easily prepare this casserole the night before. Store it in the refrigerator before baking it. Then make sure that the casserole comes fully to room temperature before baking it based on the instructions.
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
29g
(10%)
Protein
16g
(32%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
583mg
(24%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1334IU
(27%)
Vitamin C
55mg
(61%)
Calcium
416mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 583mg | 24% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 55mg | 61% |
| Calcium | 416mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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