Broccoli Rice and Cheese Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Rice and Cheese Casserole is the ultimate side dish or vegetarian main course for any occasion. Packed with tender, blanched broccoli florets, fluffy cooked white rice, and a rich homemade cheese sauce made with sharp cheddar, this casserole is layered with incredible flavor in every bite. Topped with a golden, crunchy panko breadcrumb crust, it’s baked to perfection in just 35 minutes. This crowd-pleasing dish is an excellent way to make vegetables shine while satisfying comfort food cravings, perfect for holiday dinners, potlucks, or a cozy weeknight meal. Simple to prepare and bursting with cheesy goodness, this recipe is as easy as it is delicious!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 cups Cooked white rice
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 3 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with cooking spray or butter and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet over medium heat, melt the butter. Once melted, add the diced onion and cook for 3–4 minutes until softened and translucent.
Sprinkle the flour over the onions and stir continuously for 1–2 minutes to create a roux. Slowly whisk in the milk, ensuring no lumps remain, and cook until the mixture thickens, about 3–4 minutes.
Remove the skillet from heat and stir in 2 1/2 cups of the shredded cheddar cheese until melted and smooth. Add the salt, black pepper, garlic powder, and paprika. Mix well.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar on top.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 25–30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 556 mg | 43% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 212 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.
