4.0 from 6 votes
Broccoli Rice Casserole
Whether you choose to serve this as a side dish or vegetarian main, this broccoli rice casserole is all kinds of delicious. Easy to make, it's perfectly cheesy and creamy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 305 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 Tablespoon olive oil extra virgin
- 1 small yellow onion diced
- 3 carrots cut into small dice
- 1.5 cups long-grain rice uncooked (i used basmati)
- Zest of 1 lemon
- 1 large head of broccoli cut into florets of equal size
- ½ - 1 cup melty cheese (Swiss, Cheddar, or Gruyere)
- 2.25 cups vegetable stock chicken stock works too
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup breadcrumbs (gluten-free for gluten-free diet)
- ½ cup Parmesan Cheese shredded
- fresh thyme optional
Instructions
- Preheat the oven to 375 F.
- Heat oil in a skillet over medium-high heat. Saute onion and carrots for a couple of minutes until tender and translucent.
- Add sauteed onions and carrots, rice, and lemon zest to a 9 x 13-inch baking dish and stir to combine. Add broccoli florets on top of rice and vegetables. Sprinkle with melty cheese. Set aside.
- In a bowl whisk vegetable stock with sour cream and season with garlic, salt and pepper until well combined.
- Pour stock over the rice and vegetables, then use a spatula to submerge broccoli in the liquid.
- Combine shredded Parmesan cheese and breadcrumbs, and sprinkle everything with the mixture. Cover loosely the baking dish with aluminum foil.
- Bake for 15 minutes covered, then remove the foil and broil for 5 minutes for the cheese to brown.
- Sprinkle with a little fresh thyme if desired and serve warm.
Cup of Yum
Notes
- Use white rice for this recipe. Brown or wild rice will require a longer cooking time and your broccoli will be over cooked.
- If making ahead of time, ensure that the casserole is cooled before storing it.
- You can use fresh or frozen broccoli in this recipe.
Nutrition Information
Calories
305kcal
(15%)
Carbohydrates
43g
(14%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
738mg
(31%)
Potassium
422mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4575IU
(92%)
Vitamin C
71mg
(79%)
Calcium
240mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 738mg | 31% |
| Potassium | 422mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4575IU | 92% |
| Vitamin C | 71mg | 79% |
| Calcium | 240mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.