Broccoli Rice Bake
Creamy, cheesy, and irresistibly comforting, this Broccoli Rice Bake is the ultimate one-dish wonder your whole family will love! Packed with tender broccoli florets, fluffy cooked rice, and a rich homemade cheddar-Parmesan cheese sauce, this recipe delivers a perfect balance of flavor and texture. A crispy golden breadcrumb topping adds just the right amount of crunch to this hearty casserole. Quick to prep and oven-baked to bubbly perfection, it’s an excellent vegetarian dinner option or a satisfying side dish for any occasion. Perfect for easy weeknight meals, potlucks, or holiday gatherings, this Broccoli Rice Bake is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white or brown rice
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 0.5 cups plain breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until they are bright green and tender-crisp. Drain and pat dry with paper towels.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens, about 5-6 minutes.
Remove the saucepan from the heat and stir in 1.5 cups of shredded cheddar cheese, the grated Parmesan, salt, pepper, and paprika. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Mix thoroughly to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the remaining 0.5 cups of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Broccoli Rice Bake!
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 5297 mg | 230% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 43.2 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3209 mg | 247% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1515 mg | 32% | |
*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.
