Broccoli Rice Casserole
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Broccoli Rice Casserole
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This broccoli rice casserole is the classic casserole redone with a homemade cheese sauce and crispy Parmesan Panko topping!
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Ingredients
Homemade Cheese Sauce
- 1/4 cup butter
- 1 tbsp minced garlic
- 1/4 cup flour
- 2 1/2 cups milk
- 1 tsp chicken bouillon powder
- 2 cups shredded cheddar cheese do NOT use pre-shredded, it makes the sauce grainy!
- 1/4 tsp onion powder
- Black pepper and salt to taste
Casserole Ingredients
- 6 cups fresh broccoli florets blanched in the microwave for 3 minutes
- 3 cups cooked white rice
Cheesy Panko Topping
- 1 1/2 cups panko crumbs
- 1/4 cup salted butter melted
- 1/2 cup Parmesan Cheese shredded
- 1/4 teaspoon paprika
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Instructions
- Preheat your oven to 350 °F. Grease a 9x13 baking pan and set aside.
Blanching the Broccoli
- To blanch the broccoli, place the broccoli in a lidded microwave-safe casserole dish, pour in 1 cup of water, and cook for 3-4 minutes, until the broccoli starts to become tender. Remove and drain the water completely and set aside.
Cheese Sauce
- Place the butter and garlic in a large saucepan over medium heat. Melt the butter and cook the garlic in it for 2 minutes.
- Add your flour and cook it for about two minutes, stirring continuously until it starts to smell like cooked pie crust.
- Dissolve the chicken bouillon into the milk, then slowly pour the milk mixture into the flour mixture, whisking rapidly to ensure that there are no lumps.
- Cook this mixture for about 8 to ten minutes until the mixture has reached a gentle simmer and thickened up.
- Add in the cheese and onion powder. Cook, stirring constantly until the cheese has melted in.
- Taste and add more salt and pepper as needed.
- Once ready, remove from the heat and stir in the blanched broccoli and rice until everything is combined completely.
- In a small bowl, combine the panko crumbs, melted butter, Parmesan cheese, and paprika. Sprinkle the shredded cheese over top of the casserole, then sprinkle the Panko mixture over the top of the cheese.
- Bake in the preheated oven until bubbly and golden brown, about 30 minutes. Serve immediately.
Notes
- Feel free to sub in asparagus or even cauliflower instead of broccoli, both will be amazing!
- For the best taste, use a sharp, flavorful cheddar cheese
Nutrition Information
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Calories
447kcal
(22%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
72mg
(24%)
Sodium
515mg
(21%)
Potassium
393mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1266IU
(25%)
Vitamin C
61mg
(68%)
Calcium
428mg
(43%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 72mg | 24% |
| Sodium | 515mg | 21% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 61mg | 68% |
| Calcium | 428mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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