top of page

Broccoli and Cheddar Rice Casserole

A white casserole dish of Broccoli and Cheddar Rice on the left and a black plate of Broccoli and Cheddar Rice on the right set up on the table


Broccoli and Cheddar Rice Casserole is a flavorful and comforting dish serving six with approximately 300-350 calories per portion. Its straightforward 20-minute prep and 30-minute baking time offer a convenient and satisfying meal, featuring fluffy rice, blanched broccoli, and a rich cheddar cheese sauce that caters to diverse tastes. This versatile casserole is perfect for family dinners or potluck gatherings, providing a delightful balance of flavors and textures, with the option to customize with breadcrumbs for added crunch or fresh parsley for a garnish.

Untitled design.png
Untitled design.png

Servings

6

Prep Time:

20 min

Cook Time:

30 min

INGREDIENTS:

  • 2 cups long-grain white rice

  • 4 cups chicken or vegetable broth

  • 4 cups broccoli florets (fresh or frozen)

  • 2 cups shredded sharp cheddar cheese

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups milk (whole or 2% recommended)

  • 1/2 teaspoon dried thyme

  • Salt and black pepper to taste

  • 1/4 cup breadcrumbs (optional, for topping)

  • Fresh parsley, for garnish (optional)

6

Servings

PREPARATION:

  1. Cook the Rice: In a large saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked. Fluff the rice with a fork and set it aside.

  2. Blanch the Broccoli: If using fresh broccoli, bring a large pot of water to a boil. Add the broccoli florets and cook for about 3 minutes. Drain and immediately transfer the broccoli to an ice water bath to stop the cooking process. Drain again and set aside.

  3. Preheat the Oven: Preheat your oven to 350°F (175°C).

  4. Prepare the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until it's soft and translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute. Sprinkle in the flour and cook, stirring constantly, for about 1-2 minutes. Gradually whisk in the milk to form a smooth sauce. Cook until the mixture thickens, about 5 minutes. Stir in the dried thyme, and season with salt and black pepper to taste.

  5. Assemble the Casserole: In a large mixing bowl, combine the cooked rice, blanched broccoli, and the cheese sauce. Mix well to ensure everything is evenly coated. Add 1 1/2 cups of shredded cheddar cheese and fold it into the mixture.

  6. Bake: Transfer the mixture to a greased 9x13-inch casserole dish. If desired, top with the remaining 1/2 cup of cheddar cheese and breadcrumbs for extra crunch. Bake in the preheated oven for about 30 minutes or until the casserole is hot and bubbly, with a golden-brown top.

  7. Garnish and Serve: Garnish with fresh parsley, if desired. Serve the Broccoli and Cheddar Rice Casserole hot, and enjoy your delicious, comforting meal!

NOTES: 

Recommended to cook this in this ceramic casserole dish 9x13 inches.


A white ceramic casserole dish 9x13 inches

A black plate of Broccoli and Cheddar Rice casserole
bottom of page