Yet Another Broccoli Rice Casserole Husband Approved
Give your weeknight dinner a delicious, family-approved upgrade with this hearty Yet Another Broccoli Rice Casserole Husband Approved! This comforting casserole is loaded with wholesome broccoli, fluffy rice cooked in savory chicken broth, and a creamy homemade cheese sauce made with cheddar and Parmesan. Sautéed onions and garlic add a flavorful depth, while an optional topping of breadcrumbs delivers a perfectly golden, crispy finish. With just 20 minutes of prep and a bake time of 30 minutes, this quick and easy recipe is ideal for busy evenings or meal prepping. Perfect as a main dish or a side, this casserole will have everyone asking for seconds! Keywords: broccoli rice casserole, cheesy casserole recipe, husband-approved dinner, quick weeknight meal, comfort food.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 cup White rice (uncooked)
- 2 cups Chicken broth
- 4 tablespoons Butter
- 1 medium Yellow onion (chopped)
- 2 cloves Garlic cloves (minced)
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 cups Cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional)
- 0.5 cups Breadcrumbs (optional, for topping)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish with cooking spray.
Cook the white rice according to package instructions, using chicken broth as the liquid for extra flavor. Once fully cooked, set aside.
Steam or blanch the broccoli florets for 3-4 minutes until they just start to soften. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the onions and stir well to combine, cooking for 1 minute to remove any raw flour taste.
Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking for 3-4 minutes until the sauce thickens.
Reduce the heat to low and stir in 1.5 cups of the shredded cheddar cheese, Parmesan cheese, salt, black pepper, and paprika (if using). Stir until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, broccoli, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
Sprinkle the remaining 0.5 cups of shredded cheddar cheese over the top. If desired, top with breadcrumbs for an added crispy texture.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy your husband-approved broccoli rice casserole!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 602 mg | 46% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 265 mg | 6% | |
*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.
