Broccoli Cauliflower and Rice Casserole
Indulge in the comforting flavors of this Broccoli Cauliflower and Rice Casserole, a wholesome baked dish that combines tender veggies, creamy cheese sauce, and fluffy rice. Perfect for busy weeknights or festive gatherings, this hearty casserole features fresh broccoli and cauliflower florets that are lightly blanched for optimal texture, paired with cooked white or brown rice for a satisfying base. A luscious cheddar cheese sauce infused with garlic and onion powder ties it all together, while a crispy topping of panko breadcrumbs, parmesan cheese, and olive oil adds the perfect golden crunch. Ready in under an hour, this dish is an easy yet impressive crowd-pleaser that can be served as a side or a vegetarian main course. With keywords like cheesy casserole, broccoli recipes, and rice casserole, this recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 3 cups cooked white or brown rice
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups parmesan cheese, grated
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add the broccoli and cauliflower florets, and blanch them for 3 minutes. Remove and transfer them immediately to a bowl of ice water to stop the cooking process. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 2-3 minutes, until it thickens to a smooth consistency.
Stir in the garlic powder, onion powder, salt, and black pepper. Add the shredded cheddar cheese and stir until fully melted and smooth. Remove from heat.
In a large mixing bowl, combine the cooked rice, blanched broccoli and cauliflower, and the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let the casserole sit for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 452 mg | 35% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 253 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.
