Broccoli Rice Puff
Elevate your side dish game with this irresistible Broccoli Rice Puff, a cheesy, golden-baked casserole that's both comforting and wholesome. Featuring tender steamed broccoli, fluffy cooked rice, and a creamy cheddar sauce infused with garlic and onion, this dish is the perfect blend of savory and satisfying. Bound together with a touch of eggs for a light, airy texture, and topped with a Parmesan and cheddar crust, this casserole bakes to bubbly perfection in just 35 minutes. Ideal for weeknight dinners, holiday spreads, or meal prep, this versatile recipe is a crowd-pleaser for vegetarians and anyone who loves a hearty, veggie-packed dish.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cooked white or brown rice
- 1.5 cups shredded cheddar cheese
- 1 cup milk
- 3 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 cup onion
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ground black pepper
- 0.75 teaspoons salt
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with cooking spray or butter and set it aside.
Steam the broccoli florets in a steamer or microwave until they are tender but still bright green, about 5 minutes. Drain any excess water and chop them into smaller pieces if necessary.
In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté until it is soft and translucent, about 3–4 minutes.
Sprinkle the flour over the onions and stir continuously to create a roux. Cook for 1 minute to remove the raw flour taste.
Gradually add the milk, whisking constantly to create a smooth sauce. Cook for 2–3 minutes until the mixture thickens.
Remove the saucepan from the heat and stir in 1 cup of shredded cheddar cheese, garlic powder, black pepper, and salt until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix thoroughly to ensure everything is evenly coated.
In a separate small bowl, beat the eggs. Gradually fold the beaten eggs into the broccoli and rice mixture until well combined.
Transfer the mixture into the prepared baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese and 0.25 cup of Parmesan cheese evenly over the top.
Bake in the preheated oven for 30–35 minutes, or until the puff is set and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your cheesy, fluffy Broccoli Rice Puff!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.0 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1987 mg | 153% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 951 mg | 20% | |
*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.
