Broccoli Cheese Casserole with Rice
A hearty, creamy, cheesy, soul-warming side dish for any night of the week! No processed cheese!
Servings: 8
Calories: 326kcal
Ingredients
Casserole
- 6 cups Fresh broccoli florets cut into 1-inch pieces
- 2 cups Cooked white rice
Cheese Sauce
- 3 tbsp Unsalted butter
- 1/2 cup Onion diced
- 1/2 tsp Garlic minced
- 3 tbsp All-purpose flour
- 1/2 tsp Dry mustard
- 1 tsp Kosher salt
- 1/2 tsp Black pepper ground
- 2 cups Whole milk
- 3 tbsp Cream cheese
- 2 1/2 cups Sharp cheddar cheese shredded, divided
Instructions
- 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.
- 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 add the cream cheese and 1 1/2 cups of shredded sharp cheddar cheese. Stir until the cheese is melted.
- Taste for seasoning. Add more salt and pepper if desired.
- 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 30-35 minutes, or until bubbly and golden brown.
- Let rest for about 10 minutes before serving.
Nutrition
Calories: 326kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 578mg | Potassium: 374mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1083IU | Vitamin C: 62mg | Calcium: 370mg | Iron: 1mg