Broccoli Cheese Casserole
User Reviews
4.7
Broccoli Cheese Casserole
Description
This Broccoli Cheese Casserole brings together steamed broccoli, cooked rice, and shredded cheddar, all enveloped in a creamy béchamel sauce made by cooking butter, onion, and garlic with flour, then whisking in milk until thickened. The sauce is seasoned with smoked paprika, cayenne pepper, salt, and freshly cracked black pepper to add depth and a subtle smoky heat. Mixing most of the cheese into the vegetable and rice base before baking and topping with the remainder allows the cheese to melt perfectly, creating a golden, bubbly crust.
The resulting casserole offers a warm, cheesy texture with the fresh bite of broccoli and the mellow comforting presence of rice. This dish works well as a side accompaniment to roasted meats or as a standalone vegetarian entrée. Its hearty nature makes it suitable for family dinners or potlucks.
Ingredients
- 1 lb. broccoli floret $1.99, frozen
- 4 cups rice $0.67, cooked, white or brown
- 2 cups cheddar cheese $1.69, shredded
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 3 Tbsp butter $0.42
- 3 Tbsp all-purpose flour $0.03
- 2 cups milk $0.75, whole
- 1/2 tsp salt $0.02
- 1/4 tsp smoked paprika $0.02
- 1/8 tsp cayenne pepper $0.01
- 1/8 tsp black pepper $0.01, freshly cracked
Instructions
- Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last ½ cup for topping the casserole).
- Begin to preheat the oven to 350ºF. Finely dice the onion and mince the garlic.
- Add the butter, onion, and garlic to a small saucepot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
- Whisk the milk into the butter and flour mixture. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken to the consistency of heavy cream. Remove the sauce from the heat.
- Season the sauce with the salt, smoked paprika, cayenne, and pepper. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own.
- Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Spread the casserole mixture evenly into a 9x9 inch casserole dish. Top with the remaining shredded cheddar.
- Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. Divide into six portions and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Sodium | 543mg | 23% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
