Description
Cheesy broccoli rice casserole with cheddar. From Olivia at Flavors.
Ingredients
Scale
- 3 cups cooked long-grain white rice (from 1 cup / 185g dry)
- 4 cups (about 12 ounces / 340g) broccoli florets, chopped small
- 2 tablespoons (28g) butter
- 2 tablespoons (16g) flour
- 1 1/2 cups (360ml) milk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups (226g) shredded sharp cheddar, divided
- 1/2 cup (50g) grated Parmesan
Instructions
- Heat the oven to 375°F (190°C). Grease a 2-quart dish. Steam or microwave the broccoli 3 minutes until bright green. Drain well.
- Melt butter in a saucepan. Whisk in flour 1 minute. Whisk in milk until thick, 3 to 4 minutes. Season with garlic powder, salt, and pepper. Stir in 1 1/2 cups cheddar and the Parmesan.
- Fold in rice and broccoli. Spread in the dish. Top with remaining cheddar.
- Bake 20 to 25 minutes until bubbling. Rest 5 minutes.
Notes
Day-old rice is better than freshly steamed (less mush). Frozen broccoli works if you thaw and squeeze it dry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American