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Creamy Cheesy Broccoli Rice Casserole

A spoonful of cheesy broccoli rice being lifted from a white baking dish, showing long cheese pulls.

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Make this creamy, cheesy broccoli rice casserole for a satisfying, easy weeknight dinner. It is a comforting classic that uses simple ingredients.

Ingredients

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  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 2 cups cooked white rice
  • 2 cups fresh or frozen broccoli florets, cooked until tender
  • 1/2 cup crushed butter crackers (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Melt the butter in a saucepan over medium heat. Add the chopped onion and celery and cook until soft, about 5 minutes.
  3. Whisk in the flour until combined. Gradually pour in the milk, stirring constantly until the sauce thickens.
  4. Stir in the salt, pepper, and garlic powder. Cook for 1 minute more.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar cheese until the sauce is smooth and melted.
  6. Gently fold in the cooked rice and the cooked broccoli florets into the cheese sauce until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish.
  8. Sprinkle the crushed butter crackers evenly over the top of the casserole.
  9. Bake for 20 to 25 minutes, or until the topping is golden brown and the casserole is bubbly.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • If you use frozen broccoli, thaw it slightly and pat it dry before adding it to the sauce to prevent the casserole from becoming watery.
  • For an extra layer of flavor, add 1/2 cup of cooked, shredded chicken to the mixture before baking.
  • You can substitute the butter crackers with breadcrumbs or crushed potato chips for a different topping texture.

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