Vegetarian Broccoli Cheese Casserole
Indulge in the comforting flavors of this Vegetarian Broccoli Cheese Casserole, a wholesome dish perfect for family dinners or holiday gatherings. This easy-to-make casserole combines tender broccoli florets, fluffy rice, and a rich, creamy cheese sauce made with sharp cheddar, parmesan, and a touch of cream cheese for extra velvety texture. Topped with golden breadcrumbs and baked to bubbly perfection, this dish delivers a satisfying crunch in every bite. With its hearty ingredients and simple preparation, this vegetarian casserole is both kid-friendly and crowd-pleasing. Pair it with a fresh green salad or serve it as a main course to keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 cups broccoli florets
- 1 cup uncooked white or brown rice
- 1 medium, chopped onion
- 2 tablespoons butter
- 2 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces, softened cream cheese
- 2 cups, shredded sharp cheddar cheese
- 0.5 cup, grated parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little butter or cooking spray.
Cook the rice according to package instructions and set aside.
Bring a large pot of water to a boil. Add the broccoli florets and cook for 3-4 minutes until they are bright green and just tender. Drain and transfer to a large mixing bowl.
In a medium saucepan, melt the butter over medium heat. Add chopped onion and sauté for about 3-4 minutes until translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in the flour and cook for about a minute until it forms a paste.
Gradually add milk, whisking constantly until the mixture is smooth and slightly thickened, about 3-4 more minutes.
Reduce the heat to low and stir in the cream cheese. Once it's melted and smooth, add 1 1/2 cups of shredded cheddar cheese, parmesan cheese, salt, and black pepper. Stir until everything is smooth and well combined.
Remove the sauce from heat and pour it over the broccoli in the mixing bowl. Add the cooked rice and stir everything together until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, combine breadcrumbs and olive oil. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake in the preheated oven for 30-35 minutes until the top is golden brown and the casserole is bubbling around the edges.
Allow the casserole to cool for about 5 minutes before serving.
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 6686 mg | 291% | |
| Total Carbohydrate | 342.9 g | 125% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 49.6 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 3204 mg | 246% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1459 mg | 31% | |
*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.
