Rice Broccoli Casserole
Creamy, cheesy, and irresistibly comforting, this Rice Broccoli Casserole is the ultimate crowd-pleasing dish for weeknight dinners or holiday gatherings. Packed with tender broccoli florets, fluffy white rice, and a decadent homemade cheddar cheese sauce, this baked casserole is topped with golden, crispy panko breadcrumbs for a satisfying crunch. Ready in under an hour, it combines fresh ingredients like sautéed onions, minced garlic, and a touch of paprika for a flavor-packed bite every time. Whether served as a hearty vegetarian main course or a delicious side dish, this easy recipe is perfect for feeding a hungry family. With its creamy texture and crunchy topping, this casserole is sure to steal the show at your dinner table!
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Recipe Information
Ingredients
- 1 cup White rice (uncooked)
- 3 cups Broccoli florets
- 3 tablespoons Butter
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the rice according to package instructions, then set aside.
Bring a large pot of water to a boil, and blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1 minute.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
Stir in 1.5 cups of the shredded cheddar cheese, reserving the rest for topping. Mix until melted and smooth. Season with salt, black pepper, and paprika.
In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs with olive oil to create a crumbly topping. Sprinkle this mixture over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 400 mg | 31% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 233 mg | 5% | |
*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.
