Cheesy Broccoli Rice Casserole
Cheesy Broccoli Rice Casserole made from scratch with a creamy, homemade Cheddar sauce.
Servings: 10
Calories: 289kcal
Ingredients
- 2 ½ cups cooked white rice (do not overcook)
- 1 (16 ounce) package frozen chopped broccoli, thawed or steamed to al dente
- ¼ cup unsalted butter
- 1 yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 tablespoons all-purpose flour
- 1 cup unsalted chicken broth
- 1 ½ cup heavy whipping cream
- 2 cups freshly grated Cheddar cheese
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Have ready a greased 9"x13" casserole dish, and preheat the oven to 350°.
- Add the butter to a large saucepan over medium heat. Do not allow to burn. Add the onion and celery and sauté 6-8 minutes, stirring often, until softened.
- Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring after each addition. Add the cream and stir to combine. Simmer for 2 minutes, and remove from the heat.
- Add 1 cup of the cheese, salt, pepper, and garlic powder to the sauce. Stir to combine and transfer to a large mixing bowl.
- Add the cooked rice and broccoli, and stir to combine once more. Transfer the mixture to the prepared casserole dish and evenly sprinkle over the remaining cheese.
- Bake, uncovered, for 25 minutes. Serve and enjoy.
Nutrition
Calories: 289kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 450mg | Potassium: 121mg | Vitamin A: 835IU | Vitamin C: 1.5mg | Calcium: 118mg | Iron: 0.4mg