Easy Cheesy Broccoli Rice Casserole
For easy weeknight meals. Freezer-friendly and reheats well for leftovers.
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Ingredients
- 3 c. fresh or thawed broccoli chopped or minced to your liking
- 3 c. rice precooked
- 2 ½ c. chicken broth
- 1 ½ c. milk
- ¾ c. flour
- 10 oz. cheddar cheese shredded; I prefer extra-sharp
- 1 small onion chopped
- 3 tbsp. butter
- ½ tsp. salt
- ¼ tsp. pepper
- 1 pinch cayenne pepper optional
Instructions
- Pour chicken broth in a large saucepan and bring to a low boil. Slowly whisk in flour and then whisk in milk. Continue whisking until the mixture is smooth and thick (about 5 minutes). Set aside.
- Saute onions in butter until soft. Add to the broth mixture.
- Put broth mixture on low and toss in broccoli, rice, and about 2/3 of the cheese. Stir until the cheese is mostly melted.
- Add your seasonings and then transfer into a 9×13″ baking dish. Smooth in the dish and then top with remaining cheese.
- Bake at 350ºF (uncovered) for 1 hour.
Notes
Make as directed above, but freeze before baking. Allow the broccoli rice casserole to thaw overnight in the refrigerator and then cook as directed.
It reheats nicely as well.
It reheats nicely as well.
Nutrition
Calories: 437kcal | Carbohydrates: 66g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 515mg | Potassium: 357mg | Fiber: 3g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 53mg | Calcium: 255mg | Iron: 2mg
Servings: 12 servings
Calories: 437kcal