Scratch-made Broccoli Rice Casserole is easier than you think!
Whether you grew up eating casseroles made with canned cream of mushroom (or chicken) soups or have just tasted them from time to time, you know that familiar taste. It’s a bit on the salty side, and while most of the casseroles fall into the “comfort food” category, the canned cream soup at its worst can make the whole thing kind of a gloopy mush. However, it doesn’t have to be that way. With broccoli rice casserole, you can enjoy the comforting classic without all the preservatives and sodium of canned cream soup. It’s easier than you think to put together a completely homemade version!
Long a staple at American potlucks and on holiday tables, broccoli rice casserole is a good recipe to have in your tool kit. It’s filling and can be a vegetarian main dish, or you can customize it with added chicken or varied cheeses. Normally, it’s a popular dish with littles and adults alike and an easy way to get in a serving of broccoli. Since it’s so popular, there are lots of recipes out there, but finding a good one can be a bit tricky.
You will love the simplicity and ease of making this broccoli rice casserole. The ingredients are all simple and accessible; you can also adjust the salt level to your liking. The cheese, broccoli, and rice are held together by a cream sauce that is doable whether you’re a novice cook or chef. And this dish is versatile—it can be a side dish or main dish, and you can customize it to your heart’s content with added protein, different types of rice, or varying the shredded cheese—our family loves pepper jack instead of cheddar on top.
Building a Cream Sauce…
The steps to making a quality cream sauce on your stovetop are not hard. But you do need to have all of your ingredients ready and keep an eye on things. I like to measure everything out before I start and have the flour, seasoning, milk, and cheeses within arm’s reach. That way, I don’t run the risk of scorching the milk or cream cheese while I rustle around in the cabinet, looking for that next ingredient. If possible, have the milk (I prefer whole milk or 2%) and cream cheese at room temperature before starting (you can always carefully warm them from chilled in the microwave at half power). Finally, the secret is stirring. Keep the mixture moving as you add to it to get a smooth texture. You’ll have a beautiful (and tasty) cream sauce in about 20 minutes.
How to Make Ahead and Store
Broccoli rice casserole is a great make-ahead recipe. You have options. First, you can prepare as directed but not bake. Let the assembled casserole cool, and then you can refrigerate it for up to 24 hours before baking. Set it out on the counter while the oven preheats. Alternatively, you can assemble it and then freeze it to bake at a later date. Wrap it first in plastic wrap and then in foil; you can freeze it for up to 3 months. Thaw overnight in the fridge and bake as directed. Leftovers will remain fresh in the fridge for 3-4 days.
Serving Suggestions
If serving broccoli rice casserole as a main, serve it with a side of salad or soup. Try with House Salad or Corn & Cheddar Chowder. Broccoli rice casserole is a delicious side (and a make-ahead one, to boot!) to any number of main dishes. Serve it as a hearty side at your next holiday feast. It also makes for a great side with Easy Weeknight Barbecue Chicken—the tangy barbecue chicken is a nice contrast with the creamy, cheesy rice dish. You can also try it as a side when serving Crispy Pork Chops. Delicious comfort food!
Broccoli Rice Casserole
Ingredients
- 6 cups fresh broccoli cut into bite-sized pieces
- 2 cups cooked white rice
- 3 tablespoons butter
- 3/4 cup onion diced (about 1 small onion)
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- Salt to taste
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F.
- Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder, and black pepper. Cook an additional 2 minutes.
- Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese, and 1 1/2 cups cheddar cheese. Stir until melted. Taste and season the sauce with salt.
- Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
- Stir together rice, broccoli, and cheese sauce. Place in a greased 2-quart casserole dish. Top with remaining cheese and bake for 35 minutes or until bubbly and cheese is lightly browned.
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