My aunt makes a tasty broccoli rice casserole that we always look forward to every year at Christmas and Thanksgiving. But I wanted to make one that doesn’t require Cheez Whiz or Velveeta (processed cheese). So we created a rich cheese sauce that works perfectly for this side dish. You know, a bechamel sauce with real cheese. Easy peasy!
Recipe Ingredients
Fresh broccoli floretsCooked rice (white rice) – This is one of those recipes that’s great to use leftover rice.Unsalted butter, all-purpose flour, whole milk – These are to make a thick sauce (roux).Onion, garlic, dry mustard, kosher salt, and black pepper – These simple seasonings add big a punch of flavor.Cream cheese, sharp cheddar cheese – For that rich and creamy cheese sauce.
Variations
You can make it a meal by adding diced cooked ham or chicken.Swap out the cheese for a little different flavor profile, such as Monterey Jack, Pepper Jack, or even swiss cheese.You can also lighten it up by subbing light cheese and low-fat milk. Just note that it won’t be as thick and creamy as using full-fat dairy.You can swap brown rice for white rice, or even use quinoa or cauliflower rice.We prefer fresh broccoli in this casserole. If using frozen broccoli, cook according to package directions and drain.
How to Make Broccoli Rice and Cheese Casserole
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Cut fresh broccoli florets into 1-inch pieces. Place the florets in a large microwave-safe bowl and add 3 tablespoons of water. Cover and microwave for 2 minutes. Drain thoroughly. This blanching process is helpful in this cheddar broccoli rice to keep the broccoli bite-through but not mushy after baking. Conversely, you can place the broccoli in boiling water and boil for 2 minutes and drain thoroughly. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent. Add the minced garlic and cook another minute. Whisk in the flour, dry mustard, salt, and pepper. Cook another 1 to 2 minutes. While whisking constantly, gradually pour in the milk. Continue whisking until thick and bubbly. It should be the consistency of cream soup. Remove from the heat and add the cream cheese and 1 1/2 cups of shredded sharp cheddar cheese. Stir until the cheese is melted. In the same large bowl stir the broccoli, 2 cups cooked rice, and cheese sauce together until completely combined. Pour into the prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top evenly. Bake for 30 minutes, or until bubbly and golden brown. Serve this cheesy broccoli rice casserole with any protein and a salad or as a main for vegetarians.
More Side Dish Recipes
Potatoes Au Gratin With GruyereBaked Macaroni And CheeseEasy Creamy Carrot SouffleDecadent Whipped Potatoes RecipeSouthern Yellow Squash CasseroleEasy Sweet Potato Casserole
