Broccoli & Rice Casserole Recipe
Make Broccoli & Rice Casserole Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Rice
Sauce & Dairy
Seasoning
Topping
Method
Vegetables & Rice
- 1
Preheat & prepare rice
Preheat oven to 375°F (190°C). Rinse 1 cup uncooked long-grain white rice under cold water until water runs clear. In a medium saucepan combine rinsed rice and 2 cups water (or follow package ratio for 1 cup rice), bring to a boil, then reduce heat to low, cover and simmer 15 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
- 2
Blanch broccoli
Bring a large pot of salted water to a boil. Add 4 cups broccoli florets and blanch for 2 minutes until bright green and slightly tender. Immediately transfer broccoli to a bowl of ice water to stop cooking. Drain well and pat dry. If using grated carrot, toss in with broccoli after draining.
Sauce & Dairy
- 3
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes to cook the flour, forming a smooth paste (roux) but not allowing it to brown.
- 4
Add liquids
Gradually whisk in 2 cups whole milk and 1 cup chicken or vegetable stock, a little at a time, smoothing lumps. Bring sauce to a gentle simmer while whisking, until it thickens slightly, about 4–6 minutes.
- 5
Finish sauce
Reduce heat to low. Stir in 4 ounces softened cream cheese until melted and smooth, then add 1 tablespoon sour cream. Fold in 1.5 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/8 teaspoon nutmeg (if using). Remove from heat and stir in 1.5 cups shredded sharp cheddar cheese and 1 tablespoon grated Parmesan until the sauce is smooth and creamy. Taste and adjust seasoning.
Assembly
- 6
Combine casserole
In a large mixing bowl, combine the cooked rice, blanched and drained broccoli (and grated carrot, if using). Pour the cheese sauce over the rice and broccoli and gently fold until evenly coated. If mixture seems dry, add up to 1/4 cup milk or stock to loosen. Transfer mixture into a lightly buttered 9x13-inch (or similarly sized) baking dish and spread into an even layer.
Topping & Bake
- 7
Prepare topping
In a small bowl, combine 3/4 cup breadcrumbs, 1/2 cup extra shredded cheddar, and 2 tablespoons melted butter; mix until crumbs are moistened and clumpy.
- 8
Bake
Sprinkle the breadcrumb-cheese topping evenly over the assembled casserole. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the topping is golden and the casserole is bubbling at the edges. If you want a deeper browning on top, broil for 1–2 minutes at the end—watch carefully to avoid burning.
- 9
Rest & serve
Remove casserole from oven and let rest 5–10 minutes to set. Serve warm, portioned into 6 generous servings.