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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender rice and crisp-tender broccoli in a creamy cheddar sauce. Baked until bubbling with lightly browned cheese on top, it makes a comforting, easy casserole side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups water divided
  • 1 lb broccoli florets cut into bite-size pieces
  • 3 tbsp butter
  • 1 yellow onion small, finely diced
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1.5 cups whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13 inch baking dish
  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Combine the rice and 1 1/2 cups of the water in a 2-quart saucepan.
  4. Bring the rice and water to a boil, cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed.
  5. Remove the rice from the heat and let stand covered for 10 minutes.
  6. Fluff the rice with a fork.
  7. Put the broccoli and remaining 1/2 cup water in a 12-inch skillet, cover, and cook over medium heat for 4–5 minutes, until bright green and crisp-tender.
  8. Drain the broccoli and set it aside.
  9. Melt the butter in the same skillet over medium heat.
  10. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  11. Stir in the flour and cook for 1 minute.
  12. Gradually whisk in the chicken broth and milk.
  13. Stir in the salt, pepper, and garlic powder.
  14. Cook, stirring often, for 4–6 minutes, until the sauce thickens.
  15. Remove the skillet from the heat and stir in 1 1/2 cups of the cheddar until melted.
  16. Stir the cooked rice and broccoli into the cheese sauce.
  17. Transfer the mixture to the prepared baking dish.
  18. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
  19. Bake for 20–25 minutes, until the casserole is bubbling around the edges and the cheese on top is melted and lightly browned.
  20. Let rest for 10 minutes before serving.

Notes

For the smoothest sauce, whisk the broth and milk in gradually. Refrigerate leftovers for 3–4 days or freeze them; use vegetable broth instead of chicken broth for a vegetarian version.