Can I use fresh broccoli instead of frozen?

Absolutely! If you use fresh broccoli, make sure to blanch it in boiling water for about 2 minutes to soften it slightly before mixing it into the casserole. This keeps the texture just right and prevents it from being too crunchy or raw.

What’s the best type of rice to use?

Pre-cooked and chilled white or brown rice works best in this casserole. Using chilled rice helps it absorb the creamy sauce better and prevents the casserole from becoming mushy during baking.

Can I make this casserole ahead of time?

Definitely! You can assemble the casserole a day ahead, cover it tightly, and refrigerate. When ready to eat, simply bake as directed, adding a few extra minutes to bake time if needed since it will be cold from the fridge.

Cheddar Broccoli Rice Casserole – Cozy & Cheesy Delight

Description

This Broccoli Cheese Casserole is a comforting and creamy dish perfect as a hearty side or a satisfying main. Made with tender broccoli florets, cooked rice, and a rich cheddar cheese sauce, it's baked until bubbly and golden on top. Featuring a flavorful garlic and onion-infused cheese sauce seasoned with smoked paprika and cayenne, this casserole offers a delicious blend of textures and flavors.

Ingredients

Scale

Main Ingredients

1 lb. frozen broccoli florets
4 cups cooked rice (white or brown)
2 cups shredded cheddar cheese

Cheese Sauce Ingredients

1 yellow onion
2 garlic cloves
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups whole milk
½ tsp salt
¼ tsp smoked paprika
⅛ tsp cayenne pepper
⅛ tsp freshly cracked black pepper

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Instructions

Prepare Broccoli and Cheese: Thaw the frozen broccoli and chop into smaller pieces. In a large bowl, combine the chopped broccoli, cooked rice, and 1.5 cups of shredded cheddar cheese (reserve ½ cup for topping).
Preheat Oven and Prepare Aromatics: Preheat the oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
Sauté Onion and Garlic: In a small saucepot over medium heat, melt the butter. Add diced onion and minced garlic; cook for 2-3 minutes until onions are soft and translucent.
Make Roux: Add flour to the butter, onion, and garlic mixture and stir until a paste forms. Continue cooking and stirring for about 2 minutes until the roux turns light golden brown.
Add Milk and Thicken Sauce: Gradually whisk in the milk, continuously stirring as the sauce heats. Bring to a simmer until the sauce thickens to the consistency of heavy cream, then remove from heat.
Season Sauce: Stir in salt, smoked paprika, cayenne pepper, and freshly cracked black pepper. Taste the sauce and adjust seasoning to your preference.
Combine Mixture: Pour the cheese sauce over the broccoli, rice, and cheese mixture. Stir well to evenly coat everything with the sauce.
Assemble Casserole: Spread the mixture evenly in a 9×9 inch casserole dish. Sprinkle the reserved ½ cup of shredded cheddar cheese on top.
Bake: Bake in the preheated oven for 35 minutes or until the cheese topping is melted and lightly browned around the edges.
Serve: Divide the casserole into six portions and serve warm.

Notes

Frozen broccoli florets save time as they are partially cooked and pre-chopped. If using fresh broccoli, boil for 2 minutes before using.
Use pre-cooked and chilled rice for best texture and flavor absorption. If cooking fresh rice, spread it on a baking sheet and chill before adding to the casserole.
Choose medium or sharp cheddar cheese rather than mild for richer flavor.
Whole milk provides the best flavor and richness for the cheese sauce; lower-fat milk can be used but will change the taste and texture.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 40 mg