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A wooden spoon scooping a serving of broccoli rice casserole.

Cheesy Broccoli And Rice Casserole Recipe

Author: Jessica Haggard
This cheesy, creamy, easy broccoli rice casserole comes together with simple, feel-good ingredients in just 45 minutes. Filling, satisfying, and comforting, this dish makes a hearty side to your favorite mains.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 561 kcal

Ingredients
  

  • 5 cups broccoli cut into small florets
  • 3 cups white rice cooked
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 2 ¼ cup milk
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 ½ cups cheddar cheese shredded, divided
  • 3 ounces cream cheese softened
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 350 F. Grease a 9x13-inch baking dish.
  • Bring a medium pot of water to a boil and boil the broccoli for two minutes, then immediately rinse it under cold water to stop the cooking process. Set it aside.
  • Heat butter in a small saucepan. Add the flour and cook for 2 minutes, stirring constantly.
  • Add the milk and seasoning. Bring mixture to a simmer over medium heat while continuing to stir constantly. Cook for 4 minutes, until the roux starts to thicken.
  • Remove the pot from heat and stir in 1 ½ cups of cheddar cheese with cream cheese. Season with salt and pepper.
  • Toss the broccoli and rice with the cheeses sauce in a large bowl. Then transfer it to the baking dish.
  • Top with the remaining 1 cup of cheese and bake for 30-35 minutes, until the cheese is bubbly and golden brown.
  • Serve hot from the oven, directly from the baking dish.

Video

Notes

  • Use fresh broccoli florets instead of frozen for better texture. If using frozen broccoli, make sure you pat it dry first to remove excess moisture.
  • Top the casserole with Panko breadcrumbs, seasoned breadcrumbs, crushed cornflakes, or crushed buttery crackers before baking for a delicious crunch.
  • This recipe in a 9x13-inch baking dish is best for a crowd and/or holiday meal. If you’re making this for a regular family night dinner, you can half the recipe in an 8x8-inch baking dish.
  • Bake until golden: Keep an eye on the casserole while baking. The top should be golden brown and bubbly. Overbaking can dry out your casserole.
  • Turn leftover broccoli rice casserole into another delicious meal. Use it as filling for stuffed bell peppers or thin it out with chicken broth to make soup. 
Serve: Pair with protein mains like grilled meat, chicken, or steak.
Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to a month. To reheat, thaw in the fridge overnight. Then, bake broccoli rice casserole in the oven until heated through.

Nutrition

Calories: 561kcalCarbohydrates: 67gProtein: 18gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 503mgPotassium: 411mgFiber: 3gSugar: 5gVitamin A: 1190IUVitamin C: 49mgCalcium: 393mgIron: 1mg
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