Broccoli Rice Casserole from Scratch
This broccoli rice casserole combines tender broccoli and fluffy rice with a creamy homemade cheese sauce, then bakes until bubbling and golden.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 cups broccoli florets cut into bite-size pieces
- 3 cups cooked white rice warm
- 3 tablespoons butter divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups shredded sharp cheddar divided
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
Instructions
- Blanch the broccoli in boiling salted water for 2 minutes, then drain and cool briefly.
- Melt 2 tablespoons of butter in a large saucepan. Cook the onion until soft, add the garlic, then whisk in the flour.
- Gradually whisk in the milk and broth. Simmer until thick enough to coat a spoon, about 4 minutes.
- Remove from the heat and stir in 1 1/2 cups of cheddar, mustard, salt, and pepper.
- Fold the sauce, rice, and broccoli together in a greased 9-by-13-inch baking dish.
- Melt the remaining butter and toss it with the breadcrumbs and remaining cheddar. Sprinkle over the casserole.
- Bake at 375°F for 25 to 30 minutes, until bubbling at the edges and golden on top. Rest 10 minutes before serving.
Notes
Model-authored fallback: the source page was used for the dish identity; this coherent from-scratch recipe supplies the canonical quantities and method.