Broccoli Rice Casserole
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
446 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Broccoli Rice Casserole
Description
Broccoli Rice Casserole brings together steamed broccoli florets and long grain rice in a rich, cheesy sauce created by sautéing onions and garlic, adding flour for thickening, and stirring in milk, cream cheese, and shredded Colby Jack cheese. Light seasoning with salt, mustard powder, black pepper, and optional smoked paprika provides subtle layers of flavor. The casserole bakes at 350°F until hot and bubbling, developing a golden cheese crust on top.
The texture is creamy and cohesive, balancing tender vegetable pieces with soft yet slightly firm rice. The careful step of whisking milk in gradually prevents lumps, ensuring a smooth sauce that binds the ingredients. This dish suits a side for many proteins or as a standalone meatless meal when paired with salad and bread.
Cool any leftovers quickly and refrigerate in airtight containers for up to three days. Reheating can be done either in a microwave for single servings or in an oven at 350°F until warmed through.
Ingredients
- 6 cups broccoli cut into small florets
- 2 ½ cups long grain rice cooked
- 3 tablespoons butter
- 1 onion diced, small
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika optional
- 2 ounces cream cheese
- 2 cups Colby jack cheese divided, shredded
Instructions
- Preheat the oven to 350°F. Lightly grease or spray an 11x7 casserole dish and set it aside.
- Bring a pot of salted water to boil and add the broccoli. Cook for about 2 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the diced onions and cook until soft (about 3 minutes).
- Add the garlic and cook for an additional 2 minutes.
- Whisk in the flour and cook another 2 minutes.
- Stir in the seasonings.
- Using a whisk, slowly incorporate the milk. Whisk continuously to prevent lumps from forming.
- Once all the milk has been added, add the cream cheese and 1 1/2 cups of the shredded Colby Jack cheese. Stir until bubbly, then turn off the heat.
- Add the broccoli and cooked rice to the cheese sauce. Stir gently until everything is evenly incorporated.
- Add the broccoli rice mixture to the prepared casserole dish and top with the remaining 1/2 cup of cheese.
- Place in the preheated oven and bake for 35-40 minutes or until bubbly all around the outside.
- Remove the dish from the oven and allow it to sit for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 30 seconds to 1 minute or the whole casserole in a 350°F oven until thoroughly warmed.
- This casserole pairs well as a side dish for various proteins or can be served as a meatless meal with salad and garlic bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 402mg | 17% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1502IU | 30% |
| Vitamin C | 80mg | 89% |
| Calcium | 469mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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