American
Broccoli Rice Casserole
Rice, broccoli, and a simple cheddar sauce bake until the top is browned and the broccoli is tender. It is a side that can be dinner with a salad.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Rice and broccoli stretch a little cheese.
- The sauce is milk and cheddar, not a mystery can.
- The broiler finishes the top.
- It reheats for lunches.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F.
- 2
Melt the butter, whisk in the flour, and cook 1 minute. Whisk in the milk and simmer until thick.
- 3
Take the pan off the heat and stir in 1 cup cheddar, salt, and pepper.
- 4
Fold in the rice and broccoli. Spread in a baking dish and top with the remaining cheese.
- 5
Bake 25 to 30 minutes, until bubbling and golden.
Pro tips
- Cut the broccoli small so it cooks with the rice.
- Use cooked rice. Raw rice will not finish.
- If the top is pale at 30 minutes, broil 1 minute.
Easy substitutions
- Cheddar
- Colby
- Broccoli
- Cauliflower
- Milk
- Unsweetened oat milk, sauce will be thinner
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Add a splash of milk and reheat covered until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 14 g
- Carbs
- 36 g
- Fat
- 16 g
- Fiber
- 3 g
Budget friendly · Oven · Vegetarian
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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