adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Broccoli Rice Casserole From Scratch
Broccoli Rice Casserole From Scratch
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory broccoli rice casserole with creamy sauce, perfect as a main or side dish for vegetarians.
Ingredients:
  • 1 cup uncooked long-grain white rice
  • 1 1/2 cups water
  • 1 3/4 teaspoons salt, divided
  • 1 pound broccoli crowns (about 2 small crowns), cut into florets (about 4 cups)
  • 2 tablespoons unsalted butter, plus more for greasing the pan
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper, optional
  • 6 ounces medium cheddar cheese, shredded (about 1 1/2 cups)
  • 1 tablespoon chopped fresh parsley, for garnish
Instructions:
  • Preheat your oven to a toasty 350°F, then generously coat a buttery 8x8-inch or similar 2-quart casserole dish.
  • Prepare the rice: Rinse the rice in a mesh colander under running water for 30 seconds. Drain well. Cook the rice in a large saucepan with water and 1/2 teaspoon of salt. Bring to a boil, then simmer on low heat with the lid on for 10 minutes. Let it sit covered for another 10 minutes off the heat. Fluff the rice with a fork before setting it aside.
  • Blanch the broccoli: Bring a pot of water to a boil. Add broccoli and cook until bright green, 3 to 5 minutes for preferred texture. Transfer broccoli to ice water bath for 5 minutes, then drain and ready for use.
  • Mix the cooked rice with the broccoli in a bowl until well combined for the casserole filling.
  • Create a luscious cream cheese sauce: In a medium saucepan, melt butter over medium-high heat and whisk in flour until a golden paste forms, about 90 seconds. Lower the heat to medium, gradually pour in milk while whisking constantly until the sauce thickens to coat the back of a spoon, 2 to 3 minutes. Remove from heat, stir in cream cheese until smooth, then add salt, black pepper, garlic powder, and cayenne if desired.
  • Layer the casserole: Place 3/4 of the broccoli and rice in the dish. Sprinkle half of the cheddar on top. Pour over the cream cheese sauce, spread it out. Add the rest of the broccoli and rice, press gently. Finish by sprinkling the remaining cheese on top.
  • To bake the casserole, set the dish on a sheet pan to catch any bubbling sauce. Bake until the cheese is melted, the broccoli edges are browned, and the sauce is bubbling, approximately 35 minutes.
  • Allow the casserole to rest for 5 minutes before serving. Top with fresh chopped parsley and serve while warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave. If you enjoyed the recipe, please share your rating below!

Similar Recipes