Broccoli Lovers Casserole Ii
Indulge in the ultimate comfort food with *Broccoli Lovers Casserole II*, a hearty dish that strikes the perfect balance between creamy, cheesy goodness and wholesome vegetables. This easy-to-make casserole features tender blanched broccoli florets mixed with fluffy rice, all coated in a luscious homemade cheddar cheese sauce. Topped with a golden layer of buttery panko breadcrumbs and extra cheddar for a satisfying crunch, it’s oven-baked perfection in just 30 minutes. Ideal for weeknight dinners or potluck gatherings, this casserole is a go-to recipe for broccoli enthusiasts and a wonderful way to sneak veggies into a meal. Delightfully rich, hearty, and family-approved, this dish is sure to become a repeat favorite on your table. Perfectly paired with "broccoli casserole recipes," "cheesy casseroles," and "vegetarian comfort food" as your target keywords!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups sharp cheddar cheese, shredded
- 2 cups cooked white or brown rice
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
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 large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Sprinkle the flour over the onions and stir to combine, cooking for 1 minute to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.
Stir in the salt, pepper, and 1 1/2 cups of shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
Combine the cooked rice, blanched broccoli, and cheese sauce in a large mixing bowl. Mix well to evenly coat the ingredients.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the mixture over the top of the casserole.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the breadcrumbs.
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 it cool for 5 minutes before serving. Enjoy your Broccoli Lovers Casserole II!
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 34.7 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2464 mg | 190% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1317 mg | 28% | |
*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.
