Broccoli Rice Casserole

from kristineskitchenblog.com

This Broccoli Rice Casserole has broccoli, rice and a homemade cheese sauce, baked until hot and bubbling. Serve it as a side dish or main dish. It's satisfying as is, or add cooked chicken for more protein.

Prep Time25

Cook Time35

Total Time1

Servings: servings

Calories: 349kcal

Ingredients

2 pounds fresh broccoli crowns chopped into bite-size pieces, about 6 cups
3 tablespoons unsalted butter
1 cup finely chopped onion
3 cloves garlic minced
¼ cup all-purpose flour
1 ½ cups whole milk
1 cup low sodium vegetable broth
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese 8 ounces, divided
½ cup grated Parmesan cheese
3 cups cooked white rice or cooked brown rice

Instructions

Preheat oven to 350° F. Lightly grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add broccoli and boil for 3-4 minutes, or until crisp-tender (it will cook more in the oven). Transfer broccoli to a colander, rinse with cold water, and drain very well. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Whisk in the minced garlic and flour and cook, stirring, for 30 seconds.
Whisk in the milk and broth, followed by the oregano, garlic powder, salt and pepper. Cook, stirring occasionally, until the mixture starts to bubble and thickens, about 3-4 minutes. Remove pan from the heat and stir in 1 ¼ cups of the shredded cheddar cheese, a little at a time, and the Parmesan cheese until the cheese melts into the sauce.
In a large bowl, combine the broccoli and cooked rice. Pour the cheese sauce over and stir gently to combine.
Transfer the mixture to the baking dish. Sprinkle the remaining shredded cheddar over the top. Bake for 30-35 minutes, or until hot and bubbly and cheese is lightly browned on top. Let rest for 5 minutes before serving.

Video

Notes

I cup uncooked rice will make 3 cups of cooked rice. See How to Cook Rice.
You can add shredded or chopped cooked chicken to this casserole, if desired. Add it in step 5 of the recipe, when you combine the broccoli and rice.
Make Ahead: You can prepare the casserole up to one day ahead and refrigerate it before baking. When baking the casserole cold from the refrigerator, first cover it with foil and bake for 15 minutes. Then uncover and bake for 30-35 more minutes, until hot throughout and bubbly.
To Store Leftovers: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Nutrition information is only an estimate.