Description
This Broccoli Cheese Casserole is a comforting, cheesy baked dish combining tender broccoli, cooked rice, and a creamy cheddar cheese sauce. Perfect for a wholesome family meal or potluck side, it blends savory spices with a rich sauce baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 2 cups shredded cheddar cheese (medium or sharp)
- 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 freshly cracked black pepper
Instructions
- Prepare Broccoli and Rice: Thaw the frozen broccoli and chop it into smaller pieces. In a large bowl, combine the chopped broccoli with the cooked rice and 1.5 cups of shredded cheddar cheese, reserving the remaining ½ cup for topping.
- Preheat Oven and Prepare Aromatics: Preheat your oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
- Cook Onion and Garlic with Butter: In a small saucepot over medium heat, melt the butter and add the diced onion and minced garlic. Cook for 2-3 minutes until the onions become soft and translucent.
- Make the Roux: Stir in the all-purpose flour to form a paste. Continue cooking and stirring for about 2 minutes until the paste turns a light golden brown.
- Add Milk and Thicken Sauce: Whisk the whole milk slowly into the butter-flour mixture. Continue whisking as the sauce heats and reaches a simmer, thickening to the consistency of heavy cream. Remove from heat.
- Season the Sauce: Add salt, smoked paprika, cayenne pepper, and freshly cracked black pepper to the sauce. Taste and adjust seasoning as needed, making the sauce well-seasoned to complement the unseasoned broccoli and rice.
- Combine and Assemble Casserole: Pour the seasoned sauce over the broccoli, rice, and cheese mixture. Stir until everything is evenly coated. Transfer the mixture evenly into a 9×9 inch casserole dish and sprinkle the reserved ½ cup of shredded cheddar cheese on top.
- Bake the Casserole: Bake in the preheated oven for 35 minutes until the cheese on top is melted and slightly browned around the edges.
- Serve: Allow the casserole to cool slightly, then divide into six portions and serve warm.
Notes
- Frozen broccoli florets are convenient and partially cooked, making preparation quicker; if using fresh broccoli, boil it for 2 minutes before use.
- Use pre-cooked and chilled rice for better texture and flavor absorption; if freshly cooked, spread on a baking sheet and chill before using.
- Choose medium or sharp cheddar cheese for more flavor rather than mild cheddar.
- Whole milk gives the sauce more richness; lower-fat milk can be used but it will reduce flavor and creaminess.
- If you prefer a spicier casserole, increase the cayenne pepper slightly.
- Ensure to season the sauce well since the broccoli and rice are unseasoned.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
