Broccoli Rice Casserole

This Broccoli Rice Casserole recipe is great on its own as a main course or as a stellar side dish. Perfect for the holidays or a dinner with family and friends. Plus, kids are sure to love it (all while eating their greens)!

Love easy casserole recipes? Then you need to try my Green Bean Casserole and my Sweet Potato Casserole!

How To Make Broccoli Rice Casserole | chefsavvy.com

Easy Broccoli Rice Casserole

I’m thrilled to share this Cheesy Broccoli Rice Casserole recipe with you today because it has quickly become one of my all-time favorite casseroles ever! It’s loaded with fresh broccoli, tender rice, and three different kinds of cheeses — sharp cheddar, cream cheese, and Parmesan.

And the best part? This dish is a great way to entice your kids to eat their green vegetables because they’re mixed with so many delicious and familiar ingredients. It’s a perfect addition to your holiday table, served as a vegetarian-friendly main course, or as a simple side dish. However you eat it, you’re sure to enjoy!

How To Make Broccoli Rice Casserole | chefsavvy.com

Key Ingredients

This Cheesy Broccoli Rice Casserole recipe only requires a few ingredients, including: fresh broccoli (cut into bite-sized pieces), white rice (cooked), unsalted butter, all-purpose flour, whole milk, mustard powder, paprika, onion powder, garlic powder, sharp cheddar cheese, grated Parmesan cheese, cream cheese (softened to room temperature), salt, and freshly cracked black pepper.

You can also swap brown rice for the white rice, if desired, as well as milk of your choice or even half-and-half for the whole milk. Quinoa should also work in place of the rice, but we have not tested this swap.

Perhaps the best part of this recipe is that there’s no canned soup in it! No cream of chicken, cream of celery, cream of mushroom, or cream of whatever. Only wholesome fresh and dry ingredients that allow you to control the amount of salt in this dish.

How To Make Broccoli Rice Casserole | chefsavvy.com

How To Make Broccoli Rice Casserole

  1. Prep Work: Preheat your oven to 350 degrees, and grease a 9 x 13 pan with non stick cooking spray.
  2. Blanch the Broccoli: Fill a large pot with water and bring to a boil. Add in broccoli and cook for 2 minutes then immediately transfer it to a bowl with cold ice water, set aside.
  3. Make a Roux: Heat butter in a medium saucepan. Add in flour, and cook for 1-2 minutes stirring constantly.
  4. Add in the Milk and Dry Spices: Allow this mixture to come to a simmer stirring constantly over medium heat. Cook for 4-5 minutes or until the mixture starts to thicken slightly.
  5. Stir in the Cheese: Take off of the heat, and stir in 1 1/2 cups cheddar cheese, parmesan cheese and cream cheese. Season the cheese sauce with salt and pepper to taste.
  6. Combine Ingredients for the Casserole: Add cooked rice, blanched broccoli and cheese sauce to a large bowl or the pot you cooked the broccoli in. Toss to combine then layer into the bottom of the prepared baking dish.
  7. Bake: Top with the remaining 1/2 cup of cheddar cheese. Bake for 30-35 minutes, or until golden brown and bubbling around the edges.
  8. Serve immediately, and enjoy!

Broccoli Rice Casserole | chefsavvy.com

How To Prevent Soggy Broccoli

The trick to preventing your broccoli from turning to mush during the cooking process — especially if you’re planning to bake it — is to blanch it.

Blanching is a culinary technique in which vegetables, especially green vegetables like broccoli or asparagus, are flash boiled for just a couple minutes, then submerged in an ice bath to halt the cooking process in its tracks. This ensures that it’s cooked enough to break down cell walls of the vegetables molecular structure, but not to much so that it’s fully cooked; similar to browning meat.

Blanching is often practiced before freezing vegetables so they don’t succumb to freezer burn or spoil, but it’s also useful in this Broccoli Rice Casserole recipe because it allows the broccoli to cook enough to easily bite into, but not so much that it melts into the rest of the dish.

Broccoli Rice Casserole | chefsavvy.com

Storage, Freezing, and Reheating Instructions

  • Store leftover Broccoli Rice Casserole in an airtight container in the fridge for up to 5 days.
  • Freeze the cooled and cooked casserole in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat this casserole in the microwave with some water or chicken broth for 3-5 minutes, or in the oven until warmed through and bubbling around the edges.

Cheesy Broccoli Rice Casserole | chefsavvy.com

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Broccoli Rice Casserole

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

This Broccoli Rice Casserole recipe is great on its own as a main course or as a stellar side dish. Perfect for the holidays or a dinner with family and friends.

Ingredients

  • 4 cups broccoli, cut into bite size pieces
  • 3 cups cooked white rice
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 2 1/4 cup whole milk
  • 1/2 tsp mustard powder
  • 1/4 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated parmesan cheese
  • 3 ounces softened cream cheese, cubed
  • 1/2 cup sharp cheddar cheese, shredded
  • salt and pepper

Instructions

Images:
  • Preheat oven to 350 degrees. Grease a 9 x 13 pan with non stick cooking spray.
    Blanch the broccoli: Fill a large pot with water and bring to a boil. Add in broccoli and cook for 2 minutes then immediately transfer it to a bowl with cold ice water, set aside.
  • Make a roux: Heat butter in a medium saucepan. Add in flour and cook for 1-2 minutes stirring constantly.
  • Add in milk and spices: And allow it to come to a simmer stirring constantly over medium heat. Cook for 4-5 minutes or until the mixture starts to thicken slightly.
  • Stir in cheese: Take off of the heat and stir in 1 1/2 cups cheddar cheese, parmesan cheese and cream cheese. Season the cheese sauce with salt and pepper to taste.
  • Toss everything together: Add cooked rice, blanched broccoli and cheese sauce to a large bowl or the pot you cooked the broccoli in. Toss to combine then layer into the bottom of the prepared baking dish.
  • Bake: Top with the remaining 1/2 cup of cheddar cheese. Bake for 30-35 minutes or until golden brown.
  • Serve: Immediately and enjoy!
Nutrition Facts
Broccoli Rice Casserole
Amount Per Serving
Calories 378 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 69mg23%
Sodium 351mg15%
Potassium 317mg9%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 5g6%
Protein 16g32%
Vitamin A 1083IU22%
Vitamin C 41mg50%
Calcium 392mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Side Dish
Cuisine: American
Keyword: Broccoli Rice Casserole, Thanksgiving Side Dishes, Vegetarian, White Rice

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