Description
A comforting Broccoli Cheese Casserole combining tender broccoli, 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
Main Ingredients
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 2 cups cheddar cheese (shredded)
- 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 black pepper (freshly cracked)
Instructions
- Prepare Broccoli and Cheese Mix: Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese, saving the remaining ½ cup for topping.
- Preheat Oven and Prep Aromatics: Begin preheating the oven to 350ºF. Finely dice the onion and mince the garlic cloves.
- Cook Onion and Garlic: In a small saucepot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onions become soft and translucent, about 2-3 minutes.
- Make Roux: Stir in the all-purpose flour to the butter and onion mixture, cooking and stirring continuously for about 2 minutes until it forms a light golden brown paste.
- Add Milk and Thicken Sauce: Gradually whisk in the whole milk, continuing to whisk as the mixture heats. Bring it to a simmer where it thickens to the consistency of heavy cream, then remove from heat.
- Season Sauce: Add salt, smoked paprika, cayenne pepper, and freshly cracked black pepper to the sauce. Taste and adjust seasoning as desired; it should be robust to flavor the casserole well.
- Combine Casserole Mixture: Pour the seasoned cheese sauce over the broccoli, rice, and cheese mixture. Stir thoroughly until everything is evenly coated.
- Assemble in Baking Dish: Transfer the mixture to a 9×9 inch casserole dish and spread it evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
- Bake Casserole: Bake in the preheated oven for about 35 minutes, until the cheese on top is melted and lightly browned around the edges.
- Serve: Remove from oven, allow to cool slightly, then divide into six portions and serve warm.
Notes
- Frozen broccoli florets are convenient and partially cooked, speeding up preparation; if using fresh broccoli, boil for 2 minutes before adding.
- Use pre-cooked and chilled rice for better texture and flavor absorption; if using freshly cooked rice, spread it on a baking sheet and chill before using.
- Choose medium or sharp cheddar cheese rather than mild for more flavor.
- Whole milk is recommended to create a creamy and rich sauce, though lower-fat milk can be used at the expense of richness.
- Ensure the sauce is well-seasoned as it flavors the entire casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
