Broccoli Casserole and Rice
Transform your dinner table with this comforting Broccoli Casserole and Rice, a hearty one-dish meal that combines tender broccoli florets, fluffy rice, and a creamy, cheesy sauce. Perfectly seasoned and topped with a buttery panko breadcrumb crust, this dish delivers a delightful balance of creamy and crunchy textures. Featuring simple pantry staples like cream of mushroom soup, cheddar cheese, and a homemade béchamel, it’s ideal for family dinners, potlucks, or as a satisfying side dish. Ready in just 45 minutes, this baked casserole is an easy, crowd-pleasing recipe that pairs well with rotisserie chicken or stands alone as a vegetarian main. Whether prepared with white or brown rice and enhanced with the option of chicken broth for added flavor, this dish is sure to become a comfort food classic in your recipe repertoire.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 cup White or brown rice
- 2 cups Water or chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Shredded cheddar cheese
- 1 can Cream of mushroom soup
- 1 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or butter.
Cook the rice according to the package instructions, using water or chicken broth for extra flavor. Once cooked, fluff the rice with a fork and set aside.
While the rice cooks, bring a large pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until bright green and slightly tender, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly.
Slowly add the milk to the roux, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth. Add the cream of mushroom soup, onion powder, garlic powder, salt, and black pepper, mixing well to combine.
In a large mixing bowl, combine the cooked rice, blanched broccoli florets, and the cheese sauce. Mix until evenly coated, then spoon the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your cozy, hearty broccoli casserole and rice!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 32.4 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2504 mg | 193% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1042 mg | 22% | |
*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.
