Broccoli Rice Casserole from Scratch
Servings 8 servings
This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!
Ingredients
- 6 cups fresh broccoli cut into bite sized pieces
- 2 cups cooked white rice
SAUCE
- 3 tablespoons butter
- ¾ cup diced onion about 1 small
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- salt to taste
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese divided
Instructions
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Preheat oven to 350°F.
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Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
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Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 ½ cups cheddar cheese. Stir until melted. Taste and season the sauce with salt and pepper.
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Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
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Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.
Nutrition Information
Calories: 287, Carbohydrates: 23g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 280mg, Potassium: 384mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1090IU, Vitamin C: 62mg, Calcium: 325mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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