Broccoli Rice Cheese Casserole Recipe

Name: Broccoli Rice Cheese Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 tablespoon butter; 1 large onion; 5 cloves garlic; 3 cups long grain rice; 7 cups vegetable broth; 2 cans chopped green chiles; 2 teaspoon salt; 1 teaspoon smoked paprika; ½ - 1 teaspoon crushed red pepper flakes; 7 cups broccoli florets; 8 ounces cream cheese; 5 cups shredded sharp cheddar cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
12 servings
Calories
438 kcal
Course
Side Dish, Main Course
Cuisine
American

Broccoli Rice Cheese Casserole Recipe

Gael Hudson

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We kick up a classic broccoli rice and cheese casserole recipe with green chiles and crushed red pepper for a spicy, delicious, and satisfying vegetarian side or main dish!

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Ingredients

Servings

1 tablespoon butter
1 large onion peeled and chopped
5 cloves garlic minced
3 cups long grain rice
7 cups vegetable broth divided (or chicken broth)
2 cans chopped green chiles mild or hot (9oz total)
2 teaspoon salt
1 teaspoon smoked paprika
½ - 1 teaspoon crushed red pepper flakes
7 cups broccoli florets very small
8 ounces cream cheese
5 cups shredded sharp cheddar cheese divided

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Instructions

Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
Place a large pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 6 cups broth, green chiles, salt, smoked paprika, and crushed red pepper. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
Stir the small broccoli florets, cream cheese, 4 cups shredded cheddar, and remaining 1 cup broth into the rice. Stir until the cream cheese melts into the mixture.
Spoon the rice mixture into the baking dish. Bake for 15 minutes. Then top the rice with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

Notes

This broccoli and cheese casserole is great for meal prepping! Let the dish cool completely before wrapping in plastic wrap or transferring the leftovers to an airtight container. Leftovers will keep well for up to 5 days in the refrigerator.
To freeze: Let the casserole cool completely before transferring to an airtight container, or wrapping the freezer-safe container in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.

Nutrition Information

Show Details

Serving 0.75c Calories 438kcal (22%) Carbohydrates 46g (15%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 60mg (20%) Sodium 1341mg (56%) Potassium 328mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1335IU (27%) Vitamin C 48mg (53%) Calcium 404mg (40%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 438 kcal

% Daily Value*

Serving	0.75c
Calories	438kcal	22%
Carbohydrates	46g	15%
Protein	17g	34%
Fat	20g	31%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.04g	2%
Cholesterol	60mg	20%
Sodium	1341mg	56%
Potassium	328mg	7%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1335IU	27%
Vitamin C	48mg	53%
Calcium	404mg	40%
Iron	1mg	6%