Description
This Cheesy Broccoli Rice Casserole is a comforting and creamy dish featuring tender broccoli, shredded carrots, and long grain white rice baked in a rich cheese sauce made with sharp cheddar, parmesan, and cream cheese. It’s a perfect side or light main course that delivers a delightful blend of textures and flavors with a smooth, cheesy finish.
Ingredients
Scale
Vegetables
- 1 cup (128 g) yellow onion, finely diced
- 4 cups (264 g) fresh broccoli florets, small dice
- 1 cup (100 g) shredded carrots
- 3 garlic cloves, minced
Dairy & Cheese
- 3 Tablespoons unsalted butter
- 1 ¾ cups whole milk, room temperature
- 4 ounces cream cheese, cubed
- 1 ½ cups (140 g) extra sharp cheddar cheese, shredded
- ½ cup (44 g) grated parmesan cheese
Grains & Seasonings
- ¾ cup (148 g) uncooked long grain white rice, rinsed and drained
- 1 teaspoon kosher salt, divided, or to taste
- ¼ teaspoon white pepper
- Freshly ground black pepper, to taste
- 1 teaspoon dijon mustard
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch glass baking dish with butter or non-stick spray to prevent sticking during baking.
- Sauté Aromatics: In a large skillet over medium-high heat, melt the 3 tablespoons of unsalted butter. Add the finely diced onion with a pinch of kosher salt and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the white pepper, another pinch of salt, freshly ground black pepper to taste, and the dijon mustard, mixing well to combine flavors.
- Make Cheese Sauce: Whisk in the whole milk and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat and gradually stir in the cubed cream cheese until the sauce is smooth and creamy. Remove the skillet from heat and stir in the shredded cheddar and grated parmesan cheeses in batches, allowing each to melt fully before adding more.
- Combine Vegetables and Rice: Once the cheese sauce is ready, fold in the diced broccoli, shredded carrots, and rinsed long grain rice. Mix thoroughly to ensure everything is evenly coated with the cheesy sauce.
- Assemble and Bake: Transfer the mixture into the prepared baking dish, spreading it into an even layer. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After this time, remove the foil, give the casserole a gentle stir, and bake uncovered for an additional 15-20 minutes or until the rice is tender and fully cooked.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes to set. Optionally, garnish with freshly chopped parsley before serving for a fresh touch.
Notes
- Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Adjust seasoning with salt and pepper after baking if needed.
- Use freshly grated parmesan and cheddar cheese for the best melt and flavor.
- Let the casserole rest before serving to help it set and make slicing easier.
- You can add cooked chicken or bacon to make it more hearty if desired.
