Broccoli Rice Casserole
A baked casserole combining broccoli, rice, and cheese sauce, bound with a creamy base and finished with a crisp topping. Rice and cheese proportions shift with ingredient swaps to create distinct flavor and texture profiles.
Ingredients
Method
Preheat oven to 350°F. Butter a 9x13 inch baking dish.
If using fresh broccoli, steam for 3 minutes until tender-crisp. If using frozen, thaw. Combine cooked rice and broccoli in a large bowl.
Melt butter in a saucepan over medium heat. Whisk in flour to form a paste and cook for 1 minute, stirring constantly.
Gradually whisk in milk, stirring until smooth. Add minced garlic, salt, pepper, and paprika. Cook for 2–3 minutes, stirring frequently, until thickened.
Remove from heat and stir in shredded cheddar cheese until melted and fully incorporated.
Pour cheese sauce over the broccoli and rice mixture. Stir until well coated and transfer to the prepared baking dish.
In a small bowl, combine panko breadcrumbs and grated parmesan. Sprinkle mixture evenly over the casserole.
Bake for 25–35 minutes until the topping is golden brown and the sauce bubbles at the edges. Let rest for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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