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Broccoli Rice Casserole

Broccoli Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets, cut bite-size
  • 2 cups cooked white rice
  • 3 tbsp unsalted butter, plus more for greasing
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 tsp salt, plus more for blanching water
  • 1/4 tsp black pepper
  • Pinch of ground nutmeg
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F (190°C). Blanch broccoli in boiling salted water for 2 to 3 minutes until bright green and just tender. Drain and rinse under cold water; pat dry.
  2. Melt 3 tbsp butter in a large skillet over medium heat. Sauté onion and garlic until soft, 3 to 4 minutes. Whisk in flour; cook 1 minute. Gradually whisk in milk; simmer until thickened, 2 to 3 minutes. Off heat, stir in cheddar, salt, pepper, and nutmeg until smooth.
  3. Fold in rice and broccoli. Taste and adjust salt. Transfer to a greased 9x13-inch baking dish.
  4. Toss panko with 2 tbsp melted butter and Parmesan; sprinkle evenly over casserole.
  5. Bake 25 to 30 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

If you use brown rice, make sure it is fully cooked before adding it; the bake time only warms the casserole, it will not cook raw rice. For a speedier version, use two 10-ounce bags of frozen broccoli, thawed and well drained, and skip the blanching step.