Description
This Best Broccoli Rice Casserole is a creamy, comforting dish perfect for family dinners or potlucks. Made with tender broccoli, fluffy white rice, and a rich cheese sauce, it’s baked to bubbly, golden perfection. The sauce is crafted on the stovetop with a mixture of butter, onion, garlic, milk, cream, and sharp cheddar cheese, creating a luscious casserole that’s both hearty and flavorful.
Ingredients
Scale
Vegetables
- 6 cups broccoli, cut into 1-2 inch pieces (can use leftover steamed broccoli)
- 1 onion, diced
- 4 cloves garlic, minced
Base and Sauce
- 2 cups cooked white rice (basmati recommended)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or light)
- 1 cup heavy cream (light cream works as well)
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cream cheese, room temperature
- 1/2 cup sour cream, room temperature
Cheese
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the casserole.
- Prepare Dish: Grease a 9×13-inch baking dish thoroughly and set it aside to use later.
- Sauté Aromatics: In a large skillet over medium heat, melt the unsalted butter. Once melted, add the diced onion and cook while stirring for about 1 minute until slightly softened. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux: Stir in the all-purpose flour into the butter, onion, and garlic mixture. Cook this mixture for 2-3 minutes, stirring constantly to eliminate flour taste and create a roux.
- Add Dairy: Slowly pour in the milk while stirring constantly to keep the mixture smooth. Gradually add the heavy cream as well, continuing to stir.
- Season and Simmer: Add dry mustard powder, paprika, salt, and pepper. Whisk the sauce well and reduce the heat to low. Let it simmer gently until it thickens and becomes bubbly.
- Add Creamy Ingredients: Remove the skillet from heat. Stir in the cream cheese, sour cream, and 1 cup of shredded cheddar cheese. Mix thoroughly until the cheeses melt completely and the sauce is smooth.
- Combine Ingredients: In a large bowl, combine the chopped broccoli, cooked white rice, and the prepared cheese sauce. Stir well to coat evenly.
- Transfer to Baking Dish: Pour the broccoli rice mixture into the greased 9×13-inch baking dish and spread it out evenly.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cheese on top is slightly browned and golden. Remove from oven and let cool for a few minutes before serving.
Notes
- You can use leftover steamed broccoli to save prep time.
- Substitute light cream or milk to reduce fat content if desired.
- Use a sharp cheddar for more intense cheese flavor or mild cheddar for a subtler taste.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend or cornstarch.
- Ensure cream cheese and sour cream are at room temperature for smoother mixing.
- Leftovers store well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: broccoli rice casserole, cheesy broccoli casserole, baked broccoli recipe, broccoli and rice bake, comfort food casserole
