Easy Broccoli Rice Casserole Recipe
Broccoli Rice Casserole is a creamy, cheesy comfort dish packed with flavor—perfect for weeknight dinners or holiday sides.
Ingredients
- 3 tbsp butter
- ½ cup diced onion
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tsp dry mustard powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp cream cheese
- 1 cup shredded cheddar cheese, divided
- 1 tsp paprika
- 2 cups cooked rice
- 3 cups broccoli florets (lightly steamed or blanched)
Instructions
- Cook the rice according to the package directions if not using pre-cooked rice. Set aside.
- In a large non-stick skillet over medium-high heat, melt the butter. Add the diced onion and cook for approximately 7 minutes, stirring occasionally, until it becomes soft and translucent.
- Slowly incorporate the flour, dry mustard, garlic powder, salt, and pepper. Keep stirring continuously to create a roux, cooking it for 1 to 2 minutes until it turns a light golden color and releases a pleasant aroma.
- Slowly pour in the milk while whisking constantly to avoid the formation of lumps. Stir until the mixture starts to thicken, about 3–4 minutes.
- Reduce the heat to low. Mix the cream cheese together with half of the shredded cheddar cheese and the paprika. Stir until smooth and creamy.
- Meanwhile, blanch the broccoli in boiling water for about 2 minutes, just until vibrant green. Drain and set aside.
- Preheat your oven to 350°F (180°C).
- Stir the cooked rice and broccoli into the cheese sauce, folding gently until all the ingredients are evenly coated.
- Transfer the mixture into a greased 9x13-inch baking pan, then sprinkle the leftover cheddar cheese evenly on top.
- Put the dish into the oven uncovered and bake for 10 to 15 minutes, until the cheese has completely melted and the edges of the casserole start to bubble.
Notes
- You can swap out cream cheese for sour cream if preferred.
- Add some crushed buttery crackers or breadcrumbs on top for extra crunch.
