Broccoli Rice Casserole
Tender rice and steamed broccoli bake together in a creamy sharp cheddar sauce topped with a buttery cracker crumble for a crowd-pleasing side.
This is the casserole that shows up at every church potluck under a dish towel, still warm from the oven and half gone by the time it hits the table. It's the kind of side that makes broccoli exciting to kids and adults alike, thanks to the cheesy sauce holding everything together. One bite and you understand why it's a permanent fixture at family gatherings.
Ingredients
- 3 cups cooked white rice
- 4 cups broccoli florets, steamed and chopped
- 3 tbsp butter
- 1/2 onion, finely diced
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken stock
- 2 cups sharp cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 cup crushed buttery crackers
- 2 tbsp melted butter, for topping
- Salt and black pepper to taste
Instructions
-
1
Make the rouxMelt the butter in a saucepan over medium heat, cook the onion until soft, then whisk in the flour and cook for 1-2 minutes.
-
2
Build the sauceSlowly whisk in the milk and chicken stock, then simmer, stirring often, until thickened, about 5 minutes.
-
3
Melt in the cheeseRemove from heat and stir in the cheddar cheese, garlic powder, cayenne, salt, and pepper until smooth.
-
4
Combine the casseroleIn a large bowl, fold together the cooked rice, steamed broccoli, and cheese sauce until evenly coated.
-
5
AssembleSpread the mixture into a buttered 9x13-inch baking dish and top with crushed crackers tossed with melted butter.
-
6
BakeBake at 350°F for 25-30 minutes, until bubbling around the edges and golden on top.
Steam the broccoli only until bright green and just tender, since it will continue cooking in the oven and can turn mushy if overdone.
Cover and refrigerate up to 4 days; reheat covered in the oven at 325°F to keep the cracker topping from getting soggy.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
