Servings
Font
Back
Cheesy Broccoli Rice Casserole
5 from 60 votes

Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole brings together cooked rice and fresh broccoli in a creamy cheese sauce made from gouda and sharp cheddar. The sauce is thickened into a roux with flour and butter, blended with milk and vegetable broth, and seasoned with aromatics and spices like paprika and nutmeg. Topped with Italian seasoned breadcrumbs and baked until golden, it is a comforting side or main dish with a tender but textured blend of vegetables and cheese.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 430 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. 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!
  3. Pre-heat the oven to 350 degrees F.
  4. Finely dice the onion and mince the garlic.
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. Melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
  10. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 430

% 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.