Broccoli and Rice Casserole

5 from 3 votes

This is the best Broccoli Rice Casserole recipe! It's creamy, cheesy, and delicious. The perfect easy side dish to make for your next meal.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 434kcal

Author: Jennifer Fishkind

Ingredients

6 cups fresh broccoli florets cut into bite size pieces
3 tablespoons butter
1 small onion finely diced
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chicken soup base
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 cups milk
21 oz (2 10.5 oz can) of cream of chicken soup
½ cup sour cream
4 ounces cream cheese softened
2½ cups Colby Jack cheese shredded
2½ cups cooked white rice

Instructions

Preheat the oven to 350°F
Lightly spray a 9×13-inch casserole dish with nonstick spray.
Fill a medium-sized saucepan with water. Heat the water on medium high heat, to a slow rolling boil.
Add the broccoli florets to the boiling water, and cook for 3-4 minutes.
Using a colander, drain the broccoli florets. Keep the florets in the strainer until it is time to add them to the sauce.
In a medium-sized stock pot, over medium heat, melt the 3 tablespoons of butter.
Add the finely diced onion, and saute for 5-7 minutes, or until the onions are soft and translucent.
Whisk in the 3 tablespoons of all-purpose flour, garlic powder, onion powder, chicken soup base, paprika, salt and black pepper. Whisking constantly, allow the flour and onion mixture to cook for 30 seconds to 1 minute.
Slowly whisk in the 2 cups of milk and 2 cans of cream of chicken soup. Keep whisking until the sauce is smooth and thickening.
Whisk in the sour cream and softened cream cheese, whisking until the sauce is smooth.
Remove from heat, and add the 1½ cups of the shredded Colby Jack cheese, whisking until smooth.
Add the 2½ cups of cooked rice and the completely drained broccoli florets to the sauce.
Stir well, and pour into the prepared casserole dish.
Bake for 25 minutes, uncovered.
Remove the baking dish from the oven, sprinkle the remaining 1 cup of shredded cheese and place back in the oven to cook for a further 10 minutes.
Let sit for 10 minutes to firm up. Serve hot.

Notes

Storage:

Store in an airtight container in the fridge for 3 to 5 days. Reheat on high in the microwave or in the oven at 350 degrees for about 20 minutes. You can also freeze leftovers by covering them tightly with foil or placing it into an airtight container and placing it in the freezer for up to 3 months.

Tips:

For a browned cheese, you can turn the broiler on for the last couple of minutes, making sure to keep a close eye on the casserole.
This side dish can easily be made as a main course. If you’d like to serve broccoli and rice casserole as your main dish, try adding in some chicken! You will need to cook chicken breasts and cut them up into bite-size pieces. Then, add them to the recipe and mix them together with the ingredients at this step.

Inspired by Spend With Pennies

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