PREP TIME: 20 MINS | COOK TIME: 35 MINS | TOTAL TIME: 55 MINS | SERVINGS: 8
This is my family’s favourite side dish with fresh crisp broccoli and fluffy rice. It is super easy and quick to make from scratch. You should know that this does not contain condensed soup! Serve this cheesy broccoli rice casserole with any of your favourite dish such as crispy baked chicken, alongside a simple side salad for an easy and filling meal that your entire family will surely love!
Ingredients
2 c. cooked white rice
6 c. fresh broccoli cut into bite-sized pieces
SAUCE:
3 tbsp flour
3 tbsp butter
2 c. milk
¾ c. onion diced (about 1 small)
½ tsp dry mustard powder
½ tsp paprika
2 c. shredded cheddar cheese divided
3 tbsp cream cheese
salt to taste
¼ tsp each garlic & black pepper
How to make Broccoli Rice Casserole from Scratch
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Over medium-low heat, cook the onion in butter until tender and clear. Add the flour along with the garlic powder and pepper. Stir well and continue to cook for another 2 minutes.
Step 3: Slowly pour in the milk, while stirring. Keep stirring over medium heat until the mixture has thickened and bubbly. Remove from the heat, then add the dry mustard followed by the paprika, cream cheese, and 1 ½ cups cheddar cheese. Whisk well until the cheese has melted.
Step 4: In boiling water, drop the broccoli and cook it for about 2 minutes. Make sure not to cook the broccoli too much as you still want it a bit crisp as it will continue to cook in the oven.
Step 5: Mix the rice with broccoli and cheese sauce. Pour this in a greased 2-quart casserole dish and top with the rest of the cheese. Place the casserole in the preheated oven. Bake for about 35 minutes or until the cheese is lightly browned and bubbly.
NUTRITION FACTS:
Calories: 287, Carbohydrates: 23g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 280mg, Potassium: 384mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1090IU, Vitamin C: 62mg, Calcium: 325mg, Iron: 1mg
Ingredients
- 2 c. cooked white rice
- 6 c. fresh broccoli cut into bite-sized pieces
- SAUCE:
- 3 tbsp flour
- 3 tbsp butter
- 2 c. milk
- ¾ c. onion diced (about 1 small)
- ½ tsp dry mustard powder
- ½ tsp paprika
- 2 c. shredded cheddar cheese divided
- 3 tbsp cream cheese
- salt to taste
- ¼ tsp each garlic & black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Over medium-low heat, cook the onion in butter until tender and clear. Add the flour along with the garlic powder and pepper. Stir well and continue to cook for another 2 minutes.
Step 3: Slowly pour in the milk, while stirring. Keep stirring over medium heat until the mixture has thickened and bubbly. Remove from the heat, then add the dry mustard followed by the paprika, cream cheese, and 1 ½ cups cheddar cheese. Whisk well until the cheese has melted.
Step 4: In boiling water, drop the broccoli and cook it for about 2 minutes. Make sure not to cook the broccoli too much as you still want it a bit crisp as it will continue to cook in the oven.
Step 5: Mix the rice with broccoli and cheese sauce. Pour this in a greased 2-quart casserole dish and top with the rest of the cheese. Place the casserole in the preheated oven. Bake for about 35 minutes or until the cheese is lightly browned and bubbly.
