Broccoli N Rice Casserole
Warm, comforting, and loaded with flavor, this Broccoli N Rice Casserole is the perfect crowd-pleasing dish for busy weeknights or holiday gatherings. Featuring tender broccoli florets, fluffy white rice, and a creamy, cheesy sauce made from scratch with cheddar and Parmesan, this recipe delivers a luscious blend of textures and flavors. Elevated with the subtle richness of garlic, onion, and a crispy topping of fried onions or breadcrumbs, this casserole strikes the perfect balance of indulgence and nourishment. Quick to prepare in just 20 minutes and baked to golden, bubbly perfection, this one-dish marvel is a satisfying vegetarian main or hearty side. Keywords: broccoli casserole, rice casserole recipe, cheesy broccoli and rice, easy weeknight dinners, comfort food casserole.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup white rice
- 2 cups chicken or vegetable broth
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups crushed crispy fried onions or breadcrumbs (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the rice by bringing the chicken or vegetable broth to a boil in a medium saucepan. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is fully cooked and the liquid is absorbed. Set aside once done.
Blanch the broccoli by boiling a pot of water and dropping the florets in for 2-3 minutes. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux. Gradually pour in the milk while whisking to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Stir in 1 1/2 cups of the shredded cheddar cheese, the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and the cheese sauce. Mix until everything is evenly coated. Transfer the mixture to the prepared baking dish.
Sprinkle the top with the remaining 1/2 cup of cheddar cheese. If desired, add a topping of crumbled crispy fried onions or breadcrumbs for extra texture.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7501 mg | 326% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 42.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2923 mg | 225% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1206 mg | 26% | |
*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.
