Broccoli and Rice Casserole
Creamy, comforting, and packed with wholesome ingredients, this Broccoli and Rice Casserole is the perfect side dish or meatless main that will have everyone coming back for seconds! Featuring tender blanched broccoli florets, fluffy cooked rice, and a rich homemade cheddar cheese sauce infused with cream of mushroom soup and a hint of garlic, this dish is topped with golden, crispy panko breadcrumbs for the ultimate crunchy finish. Ready in under an hour with simple pantry staples, this casserole is an ideal way to get your family to love their greens, while the cheesy, buttery flavors make it irresistibly satisfying. Serve it alongside your favorite roasted meats or enjoy it as a hearty vegetarian dish for dinner—this casserole is sure to become a household favorite. Perfect for weeknight meals, potlucks, or holiday gatherings, this recipe is your go-to for comfort food done right.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white rice
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, until bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture for 3-4 minutes, stirring constantly, until thickened.
Stir in 1 1/2 cups of shredded cheddar cheese, the cream of mushroom soup, garlic powder, salt, and black pepper. Mix well until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Stir until well-coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, grated Parmesan cheese, and the remaining 1/2 cup of shredded cheddar cheese. Mix until evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5-10 minutes before serving. Enjoy your creamy Broccoli and Rice Casserole!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.6 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 475 mg | 37% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 208 mg | 4% | |
*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.
