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Close-up of tender cooked white rice and bright green chopped broccoli covered in a pale-yellow creamy cheese sauce.
FL Recipes

Broccoli Cheese Rice Casserole: The Ultimate Gooey Comfort Bake

This highly requested Broccoli Cheese Rice Casserole features tender rice and bright steamed broccoli smothered in a pale-yellow creamy cheese sauce, topped with bubbling sharp orange cheddar and golden-brown crispy edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broccoli Cheese Rice Casserole Ingredients
  • 1 cup long-grain white rice uncooked (200g)
  • 2 cups chicken broth or water (475ml)
  • 3 cups chopped broccoli florets (270g)
  • 4 tbsp unsalted butter (56g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (475ml)
  • 1 tsp garlic powder (3g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 8 oz mild white cheddar cheese freshly grated (225g)
  • 8 oz sharp orange cheddar cheese freshly grated (225g)
  • 1 sprig fresh flat-leaf parsley for garnish

Equipment

  • 1 Rectangular White Ceramic Baking Dish (9x13 inch) Essential for even heat distribution and golden-brown crispy edges.
  • 1 Medium Saucepan Used for cooking the rice and building the roux.
  • 1 Wire Whisk Crucial for a silky-smooth cheese sauce.

Method
 

Cooking Process
  1. Combine 1 cup of white rice and 2 cups of broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender.
  2. Place 3 cups of chopped broccoli florets in a steamer basket over boiling water. Steam for 3-4 minutes until bright green. Remove from heat.
  3. In a heavy-bottomed saucepan, melt 4 tbsp of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes until slightly nutty.
  4. Slowly pour in 2 cups of whole milk, whisking continuously. Simmer for 3-5 minutes until the mixture thickens and coats the back of a spoon.
  5. Remove from heat. Stir in the garlic powder, salt, and black pepper. Gradually fold in the 8 oz of mild white cheddar until completely melted into a pale-yellow creamy sauce.
  6. Preheat the oven to 375°F (190°C). Grease a 9x13-inch rectangular white ceramic baking dish. In a large bowl, gently fold together the cooked rice, steamed broccoli, and cheese sauce. Spread evenly into the dish.
  7. Top the casserole with a thick layer of the 8 oz of shredded sharp orange cheddar cheese.
  8. Bake uncovered for 20-25 minutes until bubbling. Switch to broil for the final 1-2 minutes to achieve golden-brown baked and slightly charred crispy edges. Garnish with a fresh sprig of flat-leaf parsley before serving.

Nutrition

Calories: 485kcalProtein: 21gFat: 32gFiber: 2g

Notes

Tip 1: Always grate your cheese from a fresh block. Pre-shredded cheeses contain starches that prevent the sauce from becoming silky smooth.
Tip 2: Allow the casserole to rest for 5-10 minutes after pulling it from the oven to let the cheesy strings set up for the perfect scoop.
Keyword Broccoli Cheese Rice Casserole,Cheesy Rice Bake,Vegetable Casserole

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