Cheesy Broccoli Rice Casserole
User Reviews
5
Cheesy Broccoli Rice Casserole
Description
Cheesy Broccoli Rice Casserole begins with cooked rice, which forms the base. Fresh broccoli—using the tops and chopped stems—is cooked by blanching or steaming to brighten its color and soften it slightly. Meanwhile, onions and garlic are sautéed in butter until soft, then flour is added and cooked briefly to form a roux that thickens the sauce without a raw flour taste.
Milk and vegetable broth are whisked in to create a creamy sauce, which is seasoned with salt, pepper, paprika, cayenne pepper, and a touch of nutmeg or allspice for warmth. Gouda and sharp cheddar cheeses are folded in to provide mellow and sharp cheese flavors. The mixture combines the rice and broccoli to coat them in a rich, cheesy sauce.
After transferring to a casserole dish, it is topped with additional butter and Italian seasoned breadcrumbs for a crisp, golden topping during baking at 350°F. Parsley garnish adds a fresh herbal note. The dish is satisfying with a creamy yet textured bite and balanced vegetable-cheese flavors.
Notes emphasize the use of either fresh or frozen broccoli, with suggestions for mixing in other vegetables like carrots, cauliflower, or zucchini. Both white and brown rice work well, allowing substitution flexibility. The recipe steps also accommodate various cooking appliances for rice and stress gentle cooking of the roux to avoid burning.
Ingredients
- 3-4 cups rice cooked
- 1 lb broccoli I used the tops as well as 2/3 of the stems, fresh
- 1 onion approx. 2 cups chopped, medium
- 2 cloves garlic minced
- ¼ cup butter unsalted
- ¼ cup flour
- 1.5 cups milk (2% or whole)
- ½ cup vegetable broth
- ½ tsp salt sea salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ⅛ tsp nutmeg optional, or allspice
- 4 oz gouda cheese (freshly grated)
- 4 oz cheddar cheese freshly grated, sharp
- 1 TBSP butter (separate from above)
- 1/4-1/3 cup Italian seasoned breadcrumbs
- parsley optional, fresh, chopped, to garnish
Instructions
- First cook your rice via your favorite method. I used my Instant Pot and you could also use a rice cooker or trusty stove-top method to fluff up some rice!
- While the rice cooks, roughly chop the broccoli florets and chop up those stems as well! I usually chop off the bottom-most portion of the stem and dice the remainder. You'll want a pound total which you can usually get out of one large head of broccoli! Cook via your favorite method. I blanched mine in boiling water until the tops turned bright green. Steaming works great too!
- Pre-heat the oven to 350 degrees F.
- Finely dice the onion and mince the garlic.
- Heat a sauce pot to medium heat and add the butter, onion, and garlic. Cook until the onions are soft and tender, then add the flour and stir into a paste. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown. I use whisk and babysit this step to prevent burning. The browning cooks off the four taste and will help us make our sauce nice and thick.
- Whisk the milk and vegetable broth into the butter and flour mixture. Continue to whisk the mixture while it heats, allowing it to reach a simmer and thicken. Remove from the heat.
- Season with the salt, pepper, paprika, and cayenne. If you're a fan of nutmeg, add a pinch here. Allspice works great if you're not a fan of nutmeg! Gradually add half of your grated cheese and mix well. Give it a taste and add more seasoning if desired. Since we're not seasoning the broccoli or rice all the flavor is going to come from our dreamy, creamy cheese sauce!
- Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Coat an 8x8 or 9x9 casserole dish with non-stick spray, then spread the casserole mixture evenly in the dish. Top with the remaining shredded cheese.
- Melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
- Bake the casserole for 35 minutes, or until you get some light browning around the edges and on top.
Notes
- Fresh or frozen broccoli can be used; steam or boil to cook before combining.
- Add other vegetables such as carrots, cauliflower, or zucchini to boost nutrition and flavor.
- Both white and brown rice varieties work well; choose based on preference.
- Ensure the roux cooks to a light golden brown to avoid raw flour taste and to thicken the sauce properly.
- Use freshly grated cheeses for better melting and flavor.
- Garnish with fresh parsley for color and a subtle herbal touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 70mg | 23% |
| Sodium | 682mg | 28% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 69mg | 77% |
| Calcium | 403mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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