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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender long-grain rice and broccoli with a creamy cheddar sauce. Bake it uncovered until bubbling around the edges and golden on top.
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Prep Time 15 minutes
Cook Time 52 minutes
resting 20 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the rice and broccoli
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.75 tsp kosher salt divided
  • 1 bag (16 oz) frozen broccoli florets thawed, drained well, and patted dry
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper
  • 3 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 medium saucepan
  • 1 9x13-inch baking dish

Method
 

Cook the rice and prepare the broccoli
  1. Combine the rice, water, and 1/2 teaspoon of the salt in a medium saucepan.
  2. Bring to a boil, cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  3. Remove the rice from the heat and let it stand, covered, for 10 minutes.
  4. Fluff the rice with a fork.
  5. Make sure the broccoli is fully thawed and well drained.
Make the cheese sauce
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the milk and broth.
  6. Cook, whisking often, for 5 to 7 minutes, until the sauce is thick enough to coat a spoon.
  7. Stir in the garlic powder, dry mustard, pepper, and remaining 1/4 teaspoon salt.
  8. Remove the pan from the heat and stir in 2 cups of the cheddar until melted.
Assemble and bake
  1. Combine the rice, broccoli, and cheese sauce in the prepared baking dish and spread evenly.
  2. Sprinkle the remaining 1 cup cheddar over the top.
  3. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and golden on top.
  4. Let stand for 10 minutes before serving.

Notes

For the best texture, drain the broccoli well and pat it dry before adding it. Refrigerate leftovers for 3 to 4 days; freezing is suitable for up to 2 months. For a vegetarian variation, use vegetable broth in place of chicken broth.