4.77 from 60 votes
Review Recipe

Broccoli Rice Casserole from Scratch

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
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!
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Ingredients

  • 6 cups fresh broccoli cut into bite sized pieces
  • 2 cups cooked white rice
SAUCE
  • 3 tablespoons butter
  • 3/4 cup onion diced (about 1 small)
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon each garlic & black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • salt to taste
  • 3 tablespoons cream cheese
  • 2 cups shredded cheddar cheese divided

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Instructions

  1. Preheat oven to 350 degrees F.

  2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
  3. 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 1/2 cups cheddar cheese. Stir until melted.
  4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
  5. 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: 307

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword broccoli rice casserole