Description
A comforting and creamy broccoli cheese casserole featuring tender broccoli florets, cooked rice, and a rich cheddar cheese sauce, baked to golden perfection. This easy-to-make dish is perfect as a hearty side or main course for family dinners.
Ingredients
Scale
Vegetables and Rice
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 1 yellow onion
- 2 garlic cloves
Cheese and Dairy
- 2 cups shredded cheddar cheese (divided into 1.5 cups and 0.5 cups)
- 2 cups whole milk
Other
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
- ⅛ tsp freshly cracked black pepper
Instructions
- Prepare Broccoli: Thaw the frozen broccoli florets, then chop them into smaller pieces. Place the chopped broccoli into a large bowl along with the cooked rice and 1.5 cups of the shredded cheddar cheese; reserve the remaining 0.5 cups for topping.
- Preheat Oven and Prepare Aromatics: Preheat the oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
- Cook Onion and Garlic: Melt butter in a small saucepot over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until the onions are soft and translucent.
- Make Roux: Stir in the flour to the butter, onion, and garlic mixture until a paste forms. Continue stirring and cook for about 2 minutes until the paste turns a light golden brown.
- Add Milk and Thicken Sauce: Gradually whisk in the whole milk while continuously stirring. Heat the mixture to a simmer until it thickens to the consistency of heavy cream. Remove from heat.
- Season Sauce: Stir in salt, smoked paprika, cayenne pepper, and freshly cracked black pepper. Taste the sauce and adjust seasonings if needed, ensuring it is well-seasoned to flavor the casserole fully.
- Combine Ingredients: Pour the cheese sauce over the broccoli, rice, and cheese mixture. Stir well until everything is evenly coated.
- Assemble Casserole: Spread the mixture evenly in a 9×9 inch casserole dish. Sprinkle the reserved 0.5 cups of shredded cheddar cheese on top.
- Bake: Bake in the preheated oven for 35 minutes or until the cheese on top is melted and slightly browned on the edges.
- Serve: Remove from oven, let cool slightly, then divide into six portions and serve warm.
Notes
- Frozen broccoli florets are convenient as they are partially cooked and pre-chopped. If using fresh broccoli, boil for 2 minutes before adding.
- Chilled cooked rice works best as it soaks up flavor better and remains firm. If freshly cooked, spread on a baking sheet and chill before using.
- Use medium or sharp cheddar cheese for better flavor; mild cheddar will make the casserole less flavorful.
- Whole milk creates a rich and creamy sauce. Using lower-fat milk will reduce richness and flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
