Creamy Broccoli Rice Casserole Recipe
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This creamy broccoli rice casserole is made from scratch with tender broccoli, fluffy rice, and a rich cheese sauce. An easy, crowd-pleasing side dish for weeknights or holidays.
Ingredients
Instructions
The Broccoli
Bring a pot of salted water to a boil and cook the broccoli florets for 2–3 minutes, just until bright green and barely tender. Immediately transfer to an ice bath to stop the cooking.
Drain well, then place the broccoli on a clean dish towel and gently squeeze out any excess moisture. Set aside.
The Sauce
In an oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened. Stir in the garlic and cook just until fragrant.
Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste. Slowly whisk in the warmed milk and cream until smooth and thickened.
Add the salt, granulated garlic, granulated onion, ground mustard, and smoked paprika. Stir in the herbed cream cheese until fully melted.
Gradually whisk in the cheddar and parmesan until smooth. Taste and season with additional salt and pepper as needed.
Assemble and Bake
Stir the cooked rice and broccoli into the cheese sauce until well combined. Top with extra cheddar and parmesan.
Bake in a preheated 350° until bubbly and golden on top (20-30 minutes), then let rest briefly before serving.
Nutrition
- Serving Size
- 1 serving
- Calories
- 274 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 10 g
- Fat Content
- 18 g
- Saturated Fat Content
- 11 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 50 mg
- Sodium Content
- 503 mg
- Fiber Content
- 1 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 5 g
