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Broccoli Cheese Rice Casserole
Daisy

Broccoli Cheese Rice Casserole

This Broccoli Cheese Rice Casserole is creamy, cheesy, and pure comfort food. Made from scratch without canned soup, it’s easy to customize and perfect for family dinners, potlucks, or holidays.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 399
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked rice
  • 3 cups broccoli florets
  • 1 small onion
  • 2 cloves garli
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1½ cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • ¼ cup grated Parmesan cheese
  • ¾ tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder

Equipment

  • Large skillet
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • 9×13-inch baking dish
  • Aluminum foil

Method
 

  1. Warm the cooked rice and set it aside.
  2. Blanch fresh broccoli until tender and bright, or thaw and drain frozen broccoli.
  3. In a pan, sauté onion and garlic until soft.
  4. Add butter, then stir in flour to form a roux.
  5. Slowly whisk in chicken broth and cream until thick and smooth.
  6. Lower heat and stir in cheeses until melted. Season well.
  7. Fold rice and broccoli into the cheese sauce.
  8. Transfer mixture to a greased baking dish.
  9. Cover and bake at 350°F for 25 minutes.
  10. Uncover and bake 15 minutes more until bubbly and golden.
  11. Rest 10 minutes before serving.