Cheesy Broccoli Rice Casserole
Creamy rice, tender broccoli, and plenty of cheddar baked together into a simple comforting casserole.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- The rice cooks in the sauce, so there is no separate pot to boil first.
- A from-scratch cheese sauce rather than a can of condensed soup.
- Works as a meatless main or a side for six.
Recipe
Cheesy Broccoli Rice Casserole
Creamy rice and broccoli baked under a cheddar top.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 190 C / 375 F. Lightly grease a 23 x 33 cm / 9 x 13 inch baking dish.
- Step 2. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic for 30 seconds.
- Step 3. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and broth. Cook for 3 to 4 minutes until slightly thickened.
- Step 4. Remove from the heat and stir in 150 g of the cheddar, salt, and pepper.
- Step 5. Add the rinsed rice and broccoli to the baking dish. Pour the cheese sauce over the top and stir gently.
- Step 6. Cover tightly with foil and bake for 30 minutes.
- Step 7. Remove the foil, stir, and sprinkle with the remaining cheese and panko if using.
- Step 8. Bake uncovered for 10 to 15 minutes, until the rice is tender, the broccoli is cooked, and the top is lightly golden.
- Step 9. Rest for 5 minutes before serving.
Notes
- Cut the broccoli into small florets so it cooks through at the same rate as the rice.
- Cover tightly with foil for the first 30 minutes. The rice cooks in trapped steam, and a loose seal leaves it crunchy in the middle.
- If the rice is still firm after the uncovered stage, add 60 mL of hot broth, re-cover and give it another 10 minutes.
- Rest 5 minutes before serving so the sauce settles.
Cheesy Broccoli Rice Casserole — Simple Table Recipes · https://simpletablerecipes.com/recipes/cheesy-broccoli-rice-casserole/
Ingredient Notes
- Long-grain white rice, rinsed
- Rinsing removes surface starch that would otherwise make the casserole gluey. The liquid quantities are set for long-grain white — brown rice needs considerably more time and liquid.
- Broccoli cut small
- Small florets cook at the same rate as the rice. Large ones stay crunchy while everything around them turns soft.
- Cheddar, divided
- Most goes into the sauce, the rest on top. Cheese stirred through melts smoothly; cheese on top browns.
Equipment
- 23 x 33 cm / 9 x 13 inch baking dish
- Saucepan
Substitutions
- Broccoli
- Cauliflower works in the same quantity. Frozen broccoli works too — thaw and drain it well, or the extra water thins the sauce.
- Cheddar
- Gruyere, Monterey Jack or a mix all melt well. Grate it yourself, since pre-shredded cheese goes grainy in a sauce.
- Adding protein
- Fold in 300 g of cooked shredded chicken with the rice to make it a main course.
Storage & Freezing
Storing: Refrigerate covered for up to 4 days. Reheat with a splash of milk, since the rice keeps absorbing liquid.
Freezing: Freeze baked and cooled portions for up to 2 months. Thaw overnight before reheating so it warms evenly.
Frequently Asked Questions
Why is my rice still hard in the casserole?
Almost always a loose foil seal. The rice cooks in steam, and any gap lets it escape. Cover tightly, and if it is still firm at the end add 60 mL of hot broth, re-cover and bake another 10 minutes.
Can I use brown rice?
Not without changing the recipe. Brown rice needs roughly 20 minutes longer and about 240 mL more liquid. Cooking it partly beforehand is the more reliable route.
Can I make this ahead of time?
Assemble it up to a day ahead and refrigerate unbaked, then add about 10 minutes to the covered stage. Note the rice will absorb some liquid while it sits, so add a splash more broth.
Do I have to rinse the rice?
Yes, for this dish. Unrinsed rice carries loose surface starch that makes a baked casserole gluey rather than creamy.
Can I use frozen broccoli?
Yes. Thaw and drain it thoroughly first — frozen broccoli holds a lot of water, and added straight from the bag it will thin the cheese sauce.
Did you make this?
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