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.
- 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
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!