Description
This Pioneer Woman Broccoli Cheese Rice Casserole is a creamy, comforting dish combining tender broccoli florets, fluffy cooked rice, and a rich cheese sauce made with cheddar and cream cheese. Perfect as a hearty side or a satisfying main, this casserole is baked to bubbly perfection, making it an ideal family-friendly meal.
Ingredients
Scale
Vegetables
- 6 cups fresh broccoli florets
- ¾ cup diced onion
Rice
- 2 cups cooked white rice
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- Garlic powder, to taste
- Ground black pepper, to taste
- Dry mustard, to taste
- Paprika, to taste
- Salt, to taste
- 3 tbsp cream cheese
- 2 cups shredded cheddar cheese, divided (1 ½ cups for sauce, ½ cup for topping)
Instructions
- Preheat and blanch broccoli: Preheat your oven to 350°F (175°C). Bring a pot of water to a boil and blanch the fresh broccoli florets for 2 minutes, then drain thoroughly to avoid excess water in the casserole.
- Cook onion and create roux: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until softened and translucent. Stir in the flour and season with garlic powder, ground black pepper, dry mustard, paprika, and salt to taste, stirring constantly to form a roux.
- Add milk and thicken sauce: Gradually whisk in the milk slowly, continuing to whisk to prevent lumps. Cook the mixture, stirring frequently, until it thickens into a creamy sauce.
- Add cream cheese and cheddar: Remove the saucepan from heat and stir in the cream cheese until melted and smooth. Then mix in 1 ½ cups of shredded cheddar cheese until fully blended into the sauce.
- Combine ingredients: In a large mixing bowl, combine the cheese sauce with the blanched broccoli and cooked white rice, mixing thoroughly to coat evenly.
- Assemble casserole: Grease a 2-quart casserole dish and pour in the broccoli, rice, and cheese mixture, spreading it evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the cheese topping is bubbly and golden brown.
Notes
- Blanching broccoli briefly helps maintain its bright green color and tender-crisp texture in the casserole.
- Adjust seasoning in the cheese sauce according to your taste preferences.
- Use freshly shredded cheddar cheese for the best melt and flavor.
- This casserole can be prepared a day ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
