Kossmans Rice Broccoli Casserole
Indulge in the ultimate comfort food with Kossmans Rice Broccoli Casserole, a creamy and cheesy bake that’s as satisfying as it is easy to make! This hearty dish combines fluffy white rice, tender steamed broccoli, and a luscious homemade cheddar cheese sauce, all topped with a golden, crunchy breadcrumb and Parmesan crust. Perfect for busy weeknights or cozy family dinners, this casserole takes just 15 minutes to prep and delivers a warm, bubbly finish in the oven. Packed with wholesome ingredients, savory seasonings, and rich flavors, it’s a crowd-pleaser that works as a side dish or a main course. Whether you’re meal prepping or craving something comforting, this broccoli and rice casserole is sure to hit the spot.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 4 cups broccoli florets
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Rinse the rice under cool water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked. Fluff with a fork and set aside.
While the rice is cooking, steam the broccoli florets for 4-5 minutes until just tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk and broth until the mixture is smooth. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted. Add the garlic powder, salt, and black pepper. Taste and adjust seasonings as needed.
Combine the cooked rice, steamed broccoli, and cheese sauce in a large mixing bowl. Mix well to evenly coat all the ingredients.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and remaining 1/2 cup of shredded cheddar cheese. Sprinkle the topping evenly over the casserole.
Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the top is golden brown.
Let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 31.1 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2587 mg | 199% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 873 mg | 19% | |
*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.
