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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender rice and broccoli with a creamy cheddar sauce, then bakes until bubbling around the edges. A layer of sharp cheddar on top adds a golden, cheesy finish.
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Prep Time 15 minutes
Cook Time 56 minutes
standing time 10 minutes
Total Time 1 hour 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 cup long-grain white rice
  • 2 cups water
  • 4 tablespoons unsalted butter
  • 1 yellow onion small, finely chopped
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon dry mustard
  • 2 cups sharp cheddar cheese shredded, divided
  • 2 package (10 oz) frozen broccoli florets thawed and patted dry

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Combine the rice and water in a medium saucepan and bring to a boil.
  4. Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed.
  5. Remove the rice from the heat and let stand, covered, for 5 minutes.
  6. Melt the butter in a large saucepan over medium heat.
  7. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  8. Stir in the flour and cook for 1 minute.
  9. Gradually whisk in the milk and chicken broth until smooth.
  10. Bring to a simmer and cook for 4 to 6 minutes, whisking often, until thickened.
  11. Stir in the salt, pepper, dry mustard, and 1 1/2 cups of the cheddar until the cheese melts.
  12. Stir the cooked rice and broccoli into the cheese sauce.
  13. Spread the mixture in the prepared baking dish.
  14. Sprinkle with the remaining 1/2 cup cheddar.
  15. Bake for 25 to 30 minutes, until bubbling around the edges and hot in the center.
  16. Let stand for 5 minutes before serving.

Notes

Pat the broccoli dry to help keep the casserole creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, though the sauce may be less smooth after thawing. For a vegetarian version, use vegetable broth in place of chicken broth.