Broccoli and Cheese Rice Casserole
Indulge in the ultimate comfort food with this Broccoli and Cheese Rice Casserole, a hearty, crowd-pleasing dish bursting with creamy, cheesy goodness and loaded with tender broccoli. Perfect as a side dish or a vegetarian main, this casserole features fluffy white rice folded into a rich, homemade cheddar cheese sauce, flavored with sautéed onions, garlic powder, and a touch of black pepper for a flavorful kick. Topped with a golden breadcrumb and Parmesan crust, it’s baked to perfection, making every bite irresistibly crispy and creamy. Quick to prepare and easy to customize with fresh or frozen broccoli, this recipe is ideal for busy weeknights, potlucks, or holiday gatherings. Whether served alongside roasted chicken or enjoyed on its own, this baked casserole is comfort food at its finest—perfectly cheesy, satisfying, and deliciously simple.
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 cups breadcrumbs
- 0.25 cups parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the uncooked rice, reduce heat to low, cover, and cook for about 15 minutes or until the rice is tender and the water is absorbed. Set the cooked rice aside.
If using fresh broccoli, steam or blanch the florets for 2-3 minutes until just tender. If using frozen broccoli, thaw and drain any excess water. Set the broccoli aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, stirring frequently, until it thickens into a creamy sauce, about 3-4 minutes.
Stir in 1 1/2 cups of the shredded cheddar cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix well to evenly coat all the ingredients.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs, remaining 1/2 cup of shredded cheddar cheese, and parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your creamy, cheesy Broccoli and Cheese Rice Casserole!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 487 mg | 37% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
