Easy Cheddar Rice Casserole
Creamy, cheesy, and irresistibly comforting, this Easy Cheddar Rice Casserole is the perfect side dish or weeknight dinner. Featuring tender long-grain white rice simmered in a flavorful base of water or chicken broth, the casserole is smothered in a velvety cheddar cheese sauce infused with sautéed onions, garlic powder, and a hint of paprika for subtle warmth. A crunchy breadcrumb and parmesan topping (optional but highly recommended!) adds a delightful texture contrast to every bite. With only 15 minutes of prep time and straightforward steps, this budget-friendly dish is ideal for busy families and pairs beautifully with roasted vegetables, grilled chicken, or a leafy green salad. Whether you're hosting a holiday gathering or craving a no-fuss comfort food recipe, this versatile casserole will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water or chicken broth
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional, for topping)
- 0.25 cup parmesan cheese, grated (optional, for topping)
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
Sprinkle the flour over the onions and stir continuously to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens into a creamy sauce.
Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, paprika, salt, and black pepper. Mix well until the cheese is fully melted and the sauce is smooth.
Fold the cooked rice into the cheese sauce, ensuring it is evenly coated. Transfer the mixture into the prepared baking dish and spread it out evenly.
If desired, mix the breadcrumbs with the grated parmesan cheese and sprinkle evenly on top of the casserole for an added crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 26.5 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2332 mg | 179% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1073 mg | 23% | |
*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.
