Rice Broccoli and Cauliflower Casserole
Indulge in the comforting goodness of this Rice Broccoli and Cauliflower Casserole, a hearty and wholesome dish perfect for family dinners or meal prep. Featuring tender steamed broccoli and cauliflower florets, fluffy long-grain white rice, and a luscious cheese sauce made with cheddar and Parmesan, this recipe strikes the perfect balance between nutrition and indulgence. A golden, crunchy panko breadcrumb topping adds irresistible texture to every bite. Cooked in just 60 minutes and serving up to six people, this casserole is easy to prepare with straightforward techniques like steaming, whisking a roux-based sauce, and baking to perfection. Whether you’re looking for a one-dish meal or a vegetarian-friendly crowd-pleaser, this flavorful casserole will become a new go-to in your recipe collection.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the rice in the chicken or vegetable broth according to the package instructions. Once done, set it aside.
While the rice cooks, steam the broccoli and cauliflower florets until just tender, about 5-7 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth and melted.
In a large mixing bowl, combine the cooked rice, steamed broccoli and cauliflower, and cheese sauce. Mix well to coat all ingredients.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the casserole for a crunchy topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5-10 minutes before serving. Enjoy your Rice Broccoli and Cauliflower Casserole!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 33.9 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2882 mg | 222% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1647 mg | 35% | |
*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.
