The Best Broccoli and Rice Casserole

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 10 - 12

This impressive, hearty casserole is a must-have recipe, as the generous amount of broccoli makes it incredibly healthy and juicy, the rice makes it filling, and the viscous cheese sauce is incredibly delicious. The sauce is made with four types of cheese: cream cheese, Parmesan, and sharp cheddar. Together, they create a stunning texture and rich flavor. Stir the broccoli florets into the cheese sauce, arrange the entire casserole on top of a layer of cooked rice in a baking dish, sprinkle with additional cheddar, and bake until the cheese melts. This casserole is perfect for both holidays and everyday meals, especially when you need to use up leftover rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups small broccoli florets
2.5 cups of cooked long-grain rice
55 g salted butter
1 medium onion, finely diced
1 clove of garlic, grated
4 tbsp. premium flour
0.5 tsp mustard powder
1/4 tsp cayenne pepper
3 cups whole milk
110 g of cream cheese, room temperature
0.5 tbsp. grated parmesan
1 teaspoon freshly ground black pepper
0.5 tsp coarse salt
0.5 tsp paprika
220 g processed cheese, diced
3 cups grated sharp cheddar
170 g chopped pimento pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
Melt the butter in a large skillet. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3-4 minutes. Sprinkle with flour, dry mustard, and cayenne pepper and toss well. Continue cooking for 1 minute.

Then, stirring constantly, add the milk; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until completely melted. Add black pepper, salt, and paprika. Add the processed cheese, stirring until completely melted. Then add 1.5 cups of cheddar and stir until melted. Then add the broccoli and pimento.
In a large baking dish, spread a base of half the cooked rice. Top with half the broccoli cheese sauce. Repeat with the remaining rice, then with the remaining sauce. Sprinkle the remaining cheddar evenly over the casserole. Bake until bubbly, about 30 minutes.

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