Description
A comforting and nutritious dish that combines fresh broccoli, creamy cheese, and rice, all baked together with a crunchy breadcrumb topping.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup cooked rice
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Add the broccoli florets and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
- In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for about 2 minutes until bubbly.
- Gradually add the milk while whisking continuously until smooth and starts to thicken (about 3-5 minutes).
- Remove from heat and stir in 1 1/2 cups of cheddar cheese, garlic powder, onion powder, salt, and black pepper until everything is melted and combined.
- In a mixing bowl, combine the cooked rice and broccoli. Pour the cheese sauce over the mixture and stir until evenly coated.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle remaining cheese and breadcrumbs on top.
- Bake for 25-30 minutes until the top is golden brown and bubbling.
- Let cool for a few minutes before serving.
Notes
This casserole can be prepared in advance and stored in the refrigerator for up to a day before baking. It can also be frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg