Broccoli Cheese Rice Casserole
Made completely from scratch, this Broccoli Cheese Rice Casserole leaves out the processed cheese and condensed soup to deliver a casserole that is delicious enough for the holidays yet easy enough for weeknight dinners!
Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup low-sodium chicken stock or vegetable broth
- 1 cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese for sauce
- 2 cups cooked white or brown rice measure rice AFTER cooking
- 4 cups lightly steamed broccoli cut into bite size pieces
- 1 cup shredded cheddar cheese for topping
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 350℉/175℃. Grease a 2-quart casserole dish with butter or spray with nonstick spray.
- In a large saucepan, melt 2 tablespoons unsalted butter over medium-low heat on the stove. Once the butter is melted, whisk 2 tablespoons all purpose flour and cook for 1-2 minutes, whisking constantly.
- Slowly whisk in 1 cup low-sodium chicken stock or vegetable broth, allowing the liquid to fully combine into the flour mixture. Once combined, whisk in 1 cup milk and season with 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue cooking over medium heat until thick and bubbly, whisking constantly. ~2-3 minutes.
- Once the sauce is thick enough to coat the back of the spoon, remove it from the heat. Add in 1 cup shredded cheddar cheese and stir to melt. Add in 1 cup shredded cheddar cheese and 4 cups lightly steamed broccoli and and stir to combine.
- Pour the broccoli rice mixture into the greased casserole dish and top with remaining 1 cup shredded cheddar cheese and ¼ cup grated parmesan cheese.
- Bake, uncovered, for 30-35 minutes, or until lightly browned and warmed through.
Video
Notes
Broccoli: To cook the broccoli, place raw or frozen broccoli florets in boiling water and cook for 2 minutes until JUST crisp-tender. You can alternatively steam the broccoli for 2-3 minutes. Once cooked, drain and chop into bite-sized pieces.
Broth: Chicken stock or vegetable broth can be used to make the sauce. Useto keep this casserole vegetarian-friendly.
Gluten-Free Broccoli Rice Casserole: Use a 1:1 gluten-free flour blend in place of all-purpose flour to keep this casserole gluten-free.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days once cooled slightly.
Preparing in Advance:
- Up to Two Days in Advance: Prepare the casserole up to baking and cover it tightly with foil. Refrigerate for up to 48 hours before baking. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350 degrees Fahrenheit. Bake for 30 minutes covered, uncovered, and then bake an additional 10-15 minutes, or until the cheese is melted and the casserole is warmed through.
- Up to One Month in Advance: Prepare the cream sauce and toss it with broccoli, rice, and cheese as directed. Transfer the mixture to a freezer-safe greased baking dish. Cover tightly with at least 2 layers of heavy-duty foil. To cook this broccoli and rice casserole from frozen, bake at 350 degrees Fahrenheit for 60 minutes covered, and then uncover and bake for an additional 15 minutes.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 508mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 43mg | Calcium: 272mg | Iron: 1mg
