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Awful Broccoli Rice Casserole Takes 30 Blissful Minutes

Broccoli Rice Casserole

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This classic broccoli rice casserole is a comforting and cheesy side dish perfect for holidays, potlucks, and family dinners. It features tender broccoli and fluffy rice baked in a creamy, homemade cheese sauce, offering a nostalgic taste without canned soup.

Ingredients

Scale
  • 2 cups cooked white rice
  • 4 cups fresh broccoli florets, blanched
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk, warmed
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
  4. Gradually whisk in the warm milk, stirring constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
  5. Remove the saucepan from the heat. Stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder until the cheeses are melted and the sauce is smooth.
  6. Add the blanched broccoli florets and cooked rice to the cheese sauce. Stir gently to combine everything evenly.
  7. Pour the mixture into the prepared baking dish. If desired, sprinkle the breadcrumbs evenly over the top.
  8. Bake for 25-30 minutes, or until the casserole is bubbly and the top is lightly golden brown.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

  • Blanching the broccoli ensures it is tender but not mushy in the casserole.
  • Using warm milk helps prevent lumps in the cheese sauce.
  • For extra flavor, you can add a pinch of onion powder or a dash of hot sauce to the cheese sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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