Broccoli Cheese Rice Casserole
This casserole is creamy and cheesy with tender broccoli and fluffy rice layered under a sharp cheddar crust. It takes about 20 minutes on the stove and 30 minutes in the oven and trades canned soup for a fast flour milk slurry that stays smooth and reheats well.
Equipment
- 9x13 inch baking dish
- Large skillet
- Whisk
Ingredients
- 3 cups cooked long grain rice cooled slightly for better fluff and structure
- 4 cups broccoli florets bite size, from fresh crowns or thawed frozen and well dried
- 2 tablespoons unsalted butter for roux base and spice blooming
- 2 tablespoons all-purpose flour to thicken sauce without canned soup
- 1 1/2 cups whole milk warmed so the sauce sets fast and smooth
- 1 cup low sodium chicken or vegetable stock for savory depth without extra salt
- 2 cups sharp cheddar cheese shredded and divided for melt and a crisp top
- 1/2 small yellow onion minced for sweetness and aroma
- 1/2 teaspoon garlic powder simple and steady flavor that will not scorch
- 1/4 teaspoon paprika gentle color and warmth, optional
- 1 teaspoon kosher salt adjust to taste since cheese adds salt
- 1/2 teaspoon black pepper to balance the creaminess
- 1/2 cup plain Greek yogurt or sour cream for tang and a silkier set
Optional Topping
- 1/2 cup panko or crushed crackers for a crunchy lid, optional
- 1 tablespoon olive oil to toast crumbs evenly, optional
Instructions
- Heat the oven to 350°F. Butter a 9x13 inch baking dish.
- Steam the broccoli 3 to 4 minutes until bright green and crisp tender then drain well. If using frozen broccoli pat very dry so the sauce does not thin out.
- Melt butter in a large skillet over medium heat 1 minute until foamy. Add onion and cook 3 to 4 minutes until translucent with sweet aroma and no browning to keep the sauce pale.
- Sprinkle in flour and whisk 1 minute until the roux looks glossy and smells nutty.
- Slowly whisk in warm milk and stock. Add salt, pepper, garlic powder and paprika. Simmer 3 to 4 minutes stirring until the sauce coats the spoon and a finger swipe holds a clean line on the back of the spoon.
- Off heat whisk in 1 1/2 cups cheddar until melted then fold in yogurt for tang. If it looks too thick splash in stock to reach a pourable but thick consistency.
- In a large bowl combine rice, broccoli and sauce. The mixture should feel creamy and scoopable not soupy. If rice is clumping break it up with a fork before mixing.
- Spread in the dish. Top with remaining 1/2 cup cheddar. Toss panko with olive oil and scatter on top for crunch if using.
- Bake 25 to 30 minutes until bubbling at the edges and the top is golden with tiny browned cheese spots. Rest 10 minutes so slices hold together and the steam settles for cleaner scoops.
Notes
Rice: Use cooked brown rice for more fiber. Add 5 tablespoons more stock in step 7 since brown rice absorbs extra sauce.
Cheese: Half cheddar half mozzarella for extra stretch or swap in a cup of Turkish kaşar for mild melt if on hand.
Veg mix: Fold in 1 cup diced carrots or peas. Steam carrots with broccoli so they match tenderness and do not stay crunchy.
Lighter: Use 1 percent milk and reduce cheese to 1 1/2 cups. Boost paprika and pepper to keep flavor vivid.
Gluten free: Use rice flour for the roux and skip panko or use crushed gluten free crackers for the top.
Protein add: Stir in 1 1/2 cups diced rotisserie chicken or sautéed sucuk for a bold cured note. Brown sucuk first to render fat and use it in place of some butter for deeper flavor.
Storage: Cool fully then cover. Keeps 4 days in fridge. Freeze for up to 2 months. Thaw overnight for best texture. Reheat covered at 325°F for 20 to 25 minutes until hot in the center. For single portions microwave at 60 percent power in short bursts and stir once. Add a splash of milk if dry and finish uncovered under the broiler 1 to 2 minutes for a refreshed top.