Broccoli and Rice Casserole

Creamy, comforting, and packed with wholesome ingredients, this Broccoli and Rice Casserole is the perfect side dish or meatless main that will have everyone coming back for seconds! Featuring tender blanched broccoli florets, fluffy cooked rice, and a rich homemade cheddar cheese sauce infused with cream of mushroom soup and a hint of garlic, this dish is topped with golden, crispy panko breadcrumbs for the ultimate crunchy finish. Ready in under an hour with simple pantry staples, this casserole is an ideal way to get your family to love their greens, while the cheesy, buttery flavors make it irresistibly satisfying. Serve it alongside your favorite roasted meats or enjoy it as a hearty vegetarian dish for dinner—this casserole is sure to become a household favorite. Perfect for weeknight meals, potlucks, or holiday gatherings, this recipe is your go-to for comfort food done right.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 3 cups cooked white rice
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 1 tablespoon olive oil
• 0.25 cup grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, until bright green and slightly tender. Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.

Step 4

Gradually whisk in the milk, ensuring no lumps form. Cook the mixture for 3-4 minutes, stirring constantly, until thickened.

Step 5

Stir in 1 1/2 cups of shredded cheddar cheese, the cream of mushroom soup, garlic powder, salt, and black pepper. Mix well until the cheese is melted and the sauce is smooth.

Step 6

In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Stir until well-coated.

Step 7

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 8

In a small bowl, combine the panko breadcrumbs, olive oil, grated Parmesan cheese, and the remaining 1/2 cup of shredded cheddar cheese. Mix until evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 11

Remove from the oven and let cool for 5-10 minutes before serving. Enjoy your creamy Broccoli and Rice Casserole!

Nutrition Facts

Serving size	(2005.8g)

Amount per serving	% Daily Value*
Calories	2766.3

Total Fat 152.9g	0%
Saturated Fat 85.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 411.3mg	0%
Sodium 6930.6mg	0%
Total Carbohydrate 243.2g	0%
Dietary Fiber 13.7g	0%
Total Sugars 38.3g
Protein 120.6g	0%

Vitamin D 300.1IU	0%
Calcium 2906.2mg	0%
Iron 11.8mg	0%
Potassium 1341.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 17.0%

Carbs: 34.4%