Cheesy Broccoli and Rice Casserole
Creamy, comforting, and packed with flavor, this Cheesy Broccoli and Rice Casserole is the ultimate crowd-pleaser for weeknight dinners or holiday gatherings. Made with tender broccoli florets, fluffy rice, and a rich homemade cheese sauce featuring sharp cheddar and parmesan, this casserole strikes the perfect balance of cheesy indulgence and wholesome ingredients. A crispy panko breadcrumb topping adds a golden crunch, elevating every bite. Ready in just 50 minutes, this easy-to-make dish is a one-pan wonder that's perfect as a satisfying main or a hearty side. Whether you're feeding a family or prepping for a potluck, this cheesy casserole is guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 0.5 cups parmesan cheese, grated
- 3 cups cooked white or brown rice
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cups panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or a light coating of butter.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and garlic, stirring to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk and broth, whisking constantly to prevent lumps. Continue to cook and whisk the mixture until it thickens, about 5-7 minutes.
Remove the skillet from the heat and stir in the shredded cheddar cheese and parmesan cheese until melted and smooth. Add the salt and black pepper, adjusting to taste.
In a large mixing bowl, combine the cooked rice, broccoli florets, and the cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.
If using the optional panko breadcrumb topping, combine the breadcrumbs with olive oil in a small bowl and sprinkle evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until bubbly around the edges and golden on top.
Remove from the oven, let it cool for 5 minutes, then serve warm. Enjoy your cheesy broccoli and rice casserole!
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 6509 mg | 283% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 37.9 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2980 mg | 229% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2464 mg | 52% | |
*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.
