Best Broccoli Rice Casserole

This delicious Broccoli Rice Casserole is a creamy, comforting dish that’s perfect for a quick and easy weeknight dinner. With tender broccoli, fluffy rice, and a rich, cheesy sauce, this casserole is both hearty and nutritious. It’s super flexible—use whatever cheeses or veggies you have on hand for a simple yet satisfying meal!

Recipe Ingredients:

• 4 tablespoons (1/2 stick) salted butter
• 1 medium yellow onion, finely diced
• 1 clove garlic, grated
• 4 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne
• 3 cups whole milk
• 4 ounces cream cheese, at room temperature
• 1/2 cup grated Parmesan
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 8 ounces processed cheese, cubed
• 3 cups grated sharp Cheddar
• 8 cups small broccoli florets
• 6 ounces diced pimentos, drained
• 2 1/2 cups cooked long-grain rice

How To Make Best Broccoli Rice Casserole?

1. Preheat the Oven: Preheat to 350°F / 180°C.
2. Sauté Aromatics: In a large skillet, melt the butter. Add the finely diced onion and grated garlic, stirring with a wooden spoon until softened, about 3-4 minutes.
3. Make the Roux: Sprinkle in the flour, dry mustard, and cayenne. Stir well and cook for 1 minute to eliminate the raw flour taste.
4. Create the Cheese Sauce: Gradually add the milk while stirring constantly until the mixture thickens, about 2 minutes. Mix in the cream cheese and Parmesan until fully combined. Add the black pepper, salt, and paprika. Stir in the processed cheese until completely melted, then add 1 1/2 cups / 150g of the grated Cheddar and stir until smooth.
5. Combine Vegetables: Fold the broccoli florets and drained pimentos into the cheese sauce until well coated.
6. Layer the Casserole: In a large baking dish, spread half of the cooked rice as a base layer. Pour half of the broccoli cheese sauce over the rice. Repeat with the remaining rice and cheese sauce.
7. Top with Cheese & Bake: Sprinkle the remaining Cheddar evenly over the top. Bake for about 30 minutes or until the casserole is bubbly and the cheese is golden.

Recipe Tips

• Blanch the Broccoli: For the best texture, quickly boil the broccoli for 2-3 minutes, then plunge it into ice water. This keeps it tender and bright green in the casserole.
• Use Room Temperature Cream Cheese: Soft cream cheese blends more smoothly into the sauce, preventing lumps and ensuring a creamy texture.
• Layer Rice Evenly: Press the cooked rice into an even layer in the baking dish to avoid any dry or undercooked spots in your casserole.
• Melt Cheese Slowly: Add the cheese gradually to the sauce over low heat. This helps avoid a grainy or oily texture.
• Let It Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking. This helps it set and makes serving easier.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Broccoli Rice Casserole cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Allow the casserole to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Place the casserole in a skillet over medium heat. Add a splash of milk or broth to keep it moist, and stir occasionally until heated through.

Nutrition Facts

• Calories:402
• Total Fat:20 g
• Saturated Fat:12 g
• Carbohydrates:40 g
• Dietary Fiber:1 g
• Sugar:4 g
• Protein:15 g
• Cholesterol:57 mg
• Sodium:436 mg

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