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Broccoli Rice Casserole

A comforting casserole that combines fluffy rice and broccoli in a creamy, cheesy sauce, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 3 cups White Rice (cooked and cooled) Fluffy and warm, this will be the base providing a satisfying texture.
  • 11 oz Frozen Broccoli Florets (thawed) Packed with nutrients and a lovely pop of green.
  • 1 Small Yellow Onion (chopped) Sweet and aromatic, it lends a subtle flavor.
  • 1 tbsp Minced Garlic Pungent and fragrant, elevates the flavor.
  • ½ cup Sour Cream Adds a tangy creaminess.
Sauce Ingredients
  • ¼ cup Butter (divided) Rich and creamy, adds a decadent touch.
  • 2 tbsp All-Purpose Flour To thicken the sauce.
  • 1 cup Whole Milk Rich and creamy base for the cheese sauce.
  • 8 oz Velveeta (cubed) Creates a luscious cheese sauce.
  • 8 oz Shredded Sharp Cheddar Cheese (divided) Adds sharp flavor and creamy texture.
Topping
  • ¼ cup Italian Style Panko Bread Crumbs For a crispy, golden top.
  • to taste Green Onion (chopped, optional) Provides a fresh burst of flavor and color.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, add the cooked and cooled white rice.
  3. Chop the thawed broccoli into small pieces and add them to the bowl with the rice.
  4. On the stove, heat 2 tablespoons of butter in a pan over medium-high heat and sauté chopped onions for about 5 minutes.
  5. Add the minced garlic to the pan and sauté for an additional minute.
  6. Transfer the sautéed onions and garlic to the bowl with the rice and broccoli, mixing to combine.
Cooking
  1. Lower the heat to medium, add the remaining 2 tablespoons of butter to the pan, and let it melt.
  2. Whisk in the flour and cook continuously for about one minute to create a roux.
  3. Slowly pour in the milk, whisking continuously until the sauce thickens, about two minutes.
  4. Add the cubes of Velveeta to the sauce, stirring until fully melted.
  5. In the bowl with rice, broccoli, and onions, add sour cream, half of the shredded cheddar cheese, salt, and pepper. Mix well.
  6. Pour the mixture into a greased 8.5×12 casserole dish and spread it evenly.
  7. Top with the remaining shredded cheddar cheese and sprinkle Panko crumbs over the top.
  8. Bake for 25 to 30 minutes until the top is golden brown and bubbling.
  9. Garnish with chopped green onions if desired before serving.

Notes

Add cayenne pepper or diced jalapeños for spice. Experiment with different cheeses for a unique flavor twist. Prepare a day in advance and refrigerate for convenience.