Description
This Broccoli Cheese Casserole is a creamy, cheesy, and comforting dish featuring tender broccoli, cooked rice, and a rich cheese sauce baked to golden perfection. Ideal as a hearty side or a satisfying main, it combines simple ingredients into a flavorful dish perfect for family dinners.
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 florets and chop them into smaller pieces. In a large bowl, combine the chopped broccoli, 4 cups of cooked rice, and about 1.5 cups of shredded cheddar cheese, reserving ½ cup of cheese for the topping.
- Preheat Oven and Prep Aromatics: Preheat your oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
- Cook Onion and Garlic: In a small saucepot, melt 3 tablespoons of butter over medium heat. Add the diced onion and minced garlic, cooking until the onions are soft and translucent for about 2-3 minutes.
- Make Roux: Sprinkle 3 tablespoons of all-purpose flour over the butter, onion, and garlic mixture. Stir continuously until a paste forms. Continue cooking and stirring for about 2 minutes until the paste turns a light golden brown.
- Add Milk and Thicken Sauce: Gradually whisk in 2 cups of whole milk. Keep whisking as the mixture heats until it reaches a simmer and thickens to a creamy consistency similar to heavy cream. Remove the sauce from the heat.
- Season the Sauce: Add ½ teaspoon salt, ¼ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, and ⅛ teaspoon freshly cracked black pepper to the sauce. Taste and adjust seasoning as desired to ensure a flavorful base for the casserole.
- Combine Casserole Mixture: Pour the seasoned cheese sauce over the broccoli, rice, and cheese mixture. Stir everything until evenly coated with the sauce.
- Assemble and Bake: Spread the casserole mixture evenly into a 9×9 inch casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Bake in the preheated oven for 35 minutes, or until the cheese topping is melted and slightly browned around the edges.
- Serve: Let the casserole cool slightly, then divide into 6 portions and serve warm.
Notes
- Frozen broccoli florets are convenient and partially cooked, speeding up preparation. If using fresh broccoli, boil it for about 2 minutes before adding.
- Use pre-cooked and chilled rice for best texture and flavor absorption. If cooking rice fresh, chill it quickly on a baking sheet before use.
- Choose medium or sharp cheddar cheese for robust flavor; mild cheddar will produce a less flavorful casserole.
- Whole milk adds creaminess to the cheese sauce; lower-fat milk can be used but will reduce richness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
