This Baked Broccoli Cheese Rice is a comforting, cheesy, and satisfying dish that’s perfect for a family dinner. It’s packed with wholesome ingredients like brown rice and broccoli, smothered in a creamy cheese sauce, and baked to perfection. Whether served as a main dish or a side, it’s sure to be a hit with everyone at the table!

Why You’ll Love This Baked Broccoli Cheese Rice

You’ll love this Baked Broccoli Cheese Rice because it’s:

1. Creamy and Cheesy: A rich cheese sauce envelops every bite of rice and broccoli.
2. Wholesome and Nutritious: Made with brown rice and fresh broccoli for a healthy twist.
3. Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe.
4. Family-Friendly: A dish that both kids and adults will enjoy.

Ingredients For Baked Broccoli Cheese Rice

• 4 tablespoons butter, plus more for greasing pan
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt and a few cracks of fresh black pepper
• 2 + 1/2 cups sharp cheddar cheese, shredded
• 1/3 cup fresh Parmesan cheese, shredded
• 3 cups cooked rice (brown rice recommended)
• 2-3 cups cooked broccoli florets

How to Make Baked Broccoli Cheese Rice

Prepare the Pan

1. Preheat Oven: Preheat the oven to 400°F. Grease a 9×13-inch casserole pan with butter.

Make the Cheese Sauce

2. Melt Butter: In a large saucepan, melt the butter over low heat.
3. Saute Garlic: Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Make Roux: Whisk in the flour and cook for 3-4 minutes, whisking constantly to form a roux.
5. Add Milk and Mustard: Slowly whisk in the milk and Dijon mustard. Season with sea salt and fresh black pepper. Bring to a simmer, whisking occasionally, and cook for about 4 minutes until thickened.
6. Add Cheese: Add 2 cups of shredded cheddar cheese and the Parmesan cheese. Stir until mostly melted and smooth, then remove from heat.

Assemble the Casserole

7. Combine Rice and Broccoli: Stir in the cooked rice and broccoli florets until well combined with the cheese sauce.
8. Transfer to Pan: Pour the mixture into the greased casserole pan. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.

Bake the Casserole

9. Bake: Bake in the preheated oven for 30 minutes, or until bubbly and lightly golden on top.
10. Cool and Serve: Allow the casserole to set for 5 minutes before serving.

Variations

• Add Protein: Stir in cooked chicken, ham, or bacon for a heartier meal.
• Spicy Twist: Add a pinch of red pepper flakes or diced jalapenos for a spicy kick.
• Different Cheeses: Use a mix of cheeses like Gruyere, mozzarella, or Monterey Jack for different flavors.

BAKED BROCCOLI CHEESE RICE

Equipment

• Large saucepan
• Whisk
• 9×13-inch casserole pan
• Spatula

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

What to Serve with Baked Broccoli Cheese Rice

This dish is delicious on its own, but here are a few serving suggestions:

1. Salad: Serve with a fresh green salad for a balanced meal.
2. Bread: Pair with crusty bread or garlic bread for a complete comfort food experience.
3. Roasted Vegetables: Enjoy with roasted vegetables like carrots or Brussels sprouts for added nutrition.

Tips

• Use Fresh Ingredients: Freshly grated cheese and fresh broccoli provide the best flavor and texture.
• Don’t Overcook: Be careful not to overcook the sauce or the casserole to maintain the creamy texture.
• Let it Set: Allow the casserole to set for a few minutes after baking to make it easier to serve.

FAQ

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Make sure to thaw and drain it well before using.

Can I make this dish ahead of time?

Yes, you can assemble the casserole ahead of time, cover it, and refrigerate it. When ready to bake, add an extra 5-10 minutes to the baking time if baking from cold.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard or omit it if you prefer.

Yield: 8 side dish servings

BAKED BROCCOLI CHEESE RICE

Print

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 4 tablespoons butter, plus more for greasing pan
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt and a few cracks fresh black pepper
• 2 + 1/2 cups sharp cheddar cheese, shredded
• 1/3 cup fresh Parmesan cheese, shredded
• 3 cups cooked rice, I used brown
• 2 -3 cups cooked broccoli florets

Instructions

1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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