Description
A comforting Broccoli Cheese Casserole featuring tender broccoli, cooked rice, and a creamy cheddar cheese sauce, baked to golden perfection. This easy-to-make casserole is perfect for a hearty side dish or a vegetarian main course.
Ingredients
Scale
Main Ingredients
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 2 cups shredded cheddar cheese (medium or sharp)
- 1 yellow onion
- 2 garlic cloves
Sauce Ingredients
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
- ⅛ tsp freshly cracked black pepper
Instructions
- Prepare broccoli and rice: Thaw the frozen broccoli and chop it into smaller pieces. In a large bowl, combine the chopped broccoli, cooked rice, and 1.5 cups of the shredded cheddar cheese.
- Preheat oven and prep aromatics: Preheat the oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
- Cook onion and garlic: In a small saucepot, melt the butter over medium heat. Add the diced onion and minced garlic and cook for 2-3 minutes until the onions are soft and translucent.
- Make roux: Stir in the flour and cook while stirring for about 2 minutes until the mixture turns light golden brown, forming a paste.
- Add milk and thicken sauce: Slowly whisk in the whole milk and continue whisking as the mixture heats. Bring to a simmer until the sauce thickens to the consistency of heavy cream, then remove from heat.
- Season sauce: Stir in salt, smoked paprika, cayenne pepper, and freshly cracked black pepper. Taste and adjust seasoning if necessary to ensure a heavily seasoned sauce.
- Combine casserole ingredients: Pour the cheese sauce over the broccoli, rice, and cheese mixture. Stir until everything is evenly coated in sauce.
- Assemble casserole: Spread the mixture evenly into a 9×9 inch casserole dish. Sprinkle the remaining 0.5 cup shredded cheddar cheese on top.
- Bake the casserole: Bake in the preheated oven for 35 minutes, or until the cheese on top is melted and slightly browned around the edges.
- Serve: Remove from oven and divide the casserole into six portions. Serve warm.
Notes
- Frozen broccoli florets save time and are partially cooked, speeding up the prep. For fresh broccoli, boil for 2 minutes before use.
- Use pre-cooked and chilled rice for the best texture and flavor absorption. To prepare fresh rice, cook, then chill on a baking sheet.
- Choose medium or sharp cheddar cheese rather than mild for better flavor in the casserole.
- Whole milk creates a richer cheese sauce, though lower-fat milk can be used with some flavor compromise.
- Ensure the sauce is well seasoned as the rice and broccoli are unseasoned and will absorb the sauce flavor.
- This casserole can be prepared in advance and refrigerated before baking.
- For a crispier top, broil the casserole for the last 2-3 minutes, watching closely to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
