Kellys Cheese Broccoli Rice Casserole
Creamy, cheesy, and irresistibly comforting, Kelly's Cheese Broccoli Rice Casserole is a crowd-pleasing side dish that combines wholesome ingredients with bold, rich flavors. Featuring tender broccoli florets, fluffy white rice, and a luscious cheddar cheese sauce infused with garlic and a hint of onion, this casserole is topped with a golden breadcrumb and Parmesan crust for the perfect crunch. The addition of cream of mushroom soup enhances its creamy texture, while a quick bake in the oven ensures a bubbling, cheesy finish that will have everyone coming back for seconds. Ready in under an hour, it’s an ideal dish for family dinners, potlucks, or holiday gatherings. If you’re searching for a comforting broccoli and cheese casserole recipe that’s easy to make and loaded with flavor, this one is a must-try!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white rice
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup bread crumbs
- 0.25 cup parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes. Drain and set aside.
In a medium-sized skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Sprinkle the flour over the cooked onions and whisk continuously for 1-2 minutes to make a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in 1.5 cups of shredded cheddar cheese, the cream of mushroom soup, garlic powder, salt, and pepper. Mix until the cheese has fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and the cheese sauce. Mix thoroughly.
Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, mix the bread crumbs and grated parmesan cheese. Sprinkle this mixture evenly over the casserole.
Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 6257 mg | 272% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 45.8 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 3013 mg | 232% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1854 mg | 39% | |
*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.
