Description
A comforting and cheesy broccoli casserole featuring tender broccoli florets, cooked rice, and a creamy cheddar cheese sauce, baked to golden perfection. Perfect for a hearty side dish or a satisfying main course.
Ingredients
Scale
Vegetables and Base
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 1 yellow onion
- 2 garlic cloves
Dairy and Cheese
- 2 cups shredded cheddar cheese
- 3 Tbsp butter
- 2 cups whole milk
Seasonings and Thickening
- 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 and Rice: Thaw the frozen broccoli and chop into smaller pieces. In a large bowl, combine the chopped broccoli with the cooked rice and about 1.5 cups of the shredded cheddar cheese, saving the remaining ½ cup for topping.
- Preheat Oven and Prep Aromatics: Preheat the oven to 350ºF. Finely dice the onion and mince the garlic cloves for the sauce.
- Make Roux: In a small saucepot, melt the butter over medium heat. Add the diced onion and minced garlic and cook until the onions are soft and translucent, about 2-3 minutes. Stir in the flour and cook while stirring for about 2 minutes until the paste turns a light golden brown.
- Add Milk and Thicken Sauce: Whisk in the whole milk gradually, continuing to whisk as the mixture heats. Bring to a simmer, allowing it to thicken to a consistency similar to heavy cream. Remove from heat.
- Season Sauce: Stir in salt, smoked paprika, cayenne pepper, and freshly cracked black pepper. Taste and adjust seasoning to ensure the sauce is flavorful as it will season the rice and broccoli mixture.
- Combine and Assemble: Pour the seasoned cheese sauce over the broccoli, rice, and cheese mixture. Stir well to evenly coat everything. Transfer to a 9×9 inch casserole dish and spread evenly. Sprinkle the remaining ½ cup shredded cheddar cheese on top.
- Bake: Bake the casserole in the preheated oven for about 35 minutes until the cheese on top is melted and slightly browned around the edges.
- Serve: Remove from oven, let cool slightly, then divide into 6 servings and serve warm.
Notes
- Frozen broccoli florets save time as they are already chopped and partially cooked. If using fresh broccoli, boil for 2 minutes before use.
- Pre-cooked chilled rice works best for texture and flavor absorption. If cooking fresh rice, cool it quickly on a baking sheet before use.
- Use medium or sharp cheddar cheese for best flavor; mild cheddar is less flavorful.
- Whole milk provides richness to the cheese sauce. Using lower-fat milk will affect the flavor and creaminess.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg
