Broccoli Casserole with Rice
Creamy, cheesy, and irresistibly comforting, this Broccoli Casserole with Rice is a classic side dish that brings hearty flavors to the table. Made with tender broccoli florets, fluffy white rice, and a rich homemade cheese sauce featuring sharp cheddar, this recipe is a savory delight. The addition of cream of mushroom soup enhances the creaminess, while a crispy panko breadcrumb topping adds the perfect crunch. Finished with a golden, bubbling crust, this casserole is as satisfying as it is simple to prepare. Perfect for family dinners, potlucks, or holiday gatherings, this easy casserole recipe comes together in just under an hour and serves six. Whether you're craving a vegetable-forward main course or a crowd-pleasing side, this broccoli and rice casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white rice
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can cream of mushroom soup
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Bring a pot of water to a boil. Blanch the broccoli florets for 2 minutes, then drain and transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to form a roux.
Slowly whisk in the milk, ensuring no lumps form, and cook until the sauce thickens, about 3-4 minutes.
Remove the skillet from heat and stir in 1 1/2 cups of the shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until smooth and the cheese is melted.
In a large mixing bowl, combine the cooked rice, blanched broccoli, cheese sauce, and the cream of mushroom soup. Mix until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Allow the casserole to cool slightly for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 450 mg | 35% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 248 mg | 5% | |
*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.
