Description
A comforting Broccoli Cheese Casserole featuring tender broccoli and flavorful rice baked in a creamy cheddar cheese sauce, perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 2 cups cheddar cheese (shredded)
- 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 black pepper (freshly cracked)
Instructions
- Prepare Broccoli and Rice: Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese, reserving the remaining ½ cup for topping.
- Preheat Oven and Prepare Aromatics: Preheat the oven to 350ºF. Finely dice the onion and mince the garlic.
- Cook Onion and Garlic: In a small saucepot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until onions become soft and translucent.
- Make Roux: Stir in the flour until a paste forms. Continue cooking and stirring the paste for about two minutes until it turns light golden brown.
- Add Milk and Thicken Sauce: Gradually whisk in the whole milk, stirring continuously as the mixture heats. Allow it to reach a simmer and thicken to heavy cream consistency, then remove from heat.
- Season Sauce: Add salt, smoked paprika, cayenne pepper, and freshly cracked black pepper to the sauce. Taste and adjust seasoning as necessary to ensure a robust flavor.
- Combine Casserole Ingredients: Pour the sauce over the broccoli, rice, and cheese mixture. Stir until all ingredients are evenly coated with sauce.
- Assemble and Bake: Spread the casserole mixture evenly into a 9×9 inch casserole dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake: Bake in the preheated 350ºF oven for about 35 minutes, or until the top cheese is melted and slightly browned around the edges.
- Serve: Remove from oven, divide into six portions, and serve warm.
Notes
- Using frozen broccoli florets is convenient as they are pre-chopped and partially cooked, speeding up the process. If using fresh broccoli, boil it for 2 minutes before adding.
- Pre-cooked and chilled rice absorbs flavors better and maintains firmness. If making fresh rice, cook and chill it on a baking sheet before use.
- Use medium or sharp cheddar cheese instead of mild cheddar for more flavor in the casserole.
- Whole milk provides richness in the cheese sauce; substituting with lower-fat milk will reduce flavor and creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
