Name: Broccoli Rice Casserole From Scratch
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 cup uncooked long-grain white rice -; 1 1/2 cups water -; 1 3/4 teaspoons salt, divided -; 1 pound broccoli crowns (about 2 small crowns), cut into florets (about 4 cups) -; 2 tablespoons unsalted butter, plus more for greasing the pan -; 2 tablespoons all-purpose flour -; 2 cups whole milk -; 2 ounces cream cheese, softened -; 1/2 teaspoon freshly ground black pepper -; 1/2 teaspoon garlic powder -; 1/4 teaspoon ground cayenne pepper, optional -; 6 ounces medium cheddar cheese, shredded (about 1 1/2 cups) -; 1 tablespoon chopped fresh parsley, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Broccoli Rice Casserole From Scratch

1. 1 cup uncooked long-grain white rice -

2. 1 1/2 cups water -

3. 1 3/4 teaspoons salt, divided -

4. 1 pound broccoli crowns (about 2 small crowns), cut into florets (about 4 cups) -

5. 2 tablespoons unsalted butter, plus more for greasing the pan -

6. 2 tablespoons all-purpose flour -

7. 2 cups whole milk -

8. 2 ounces cream cheese, softened -

9. 1/2 teaspoon freshly ground black pepper -

10. 1/2 teaspoon garlic powder -

11. 1/4 teaspoon ground cayenne pepper, optional -

12. 6 ounces medium cheddar cheese, shredded (about 1 1/2 cups) -

13. 1 tablespoon chopped fresh parsley, for garnish -

How to cook deliciously - Broccoli Rice Casserole From Scratch

1. Stage

Preheat the oven to 350°F. Grease an 8x8-inch or other 2-quart casserole dish with butter.

2. Stage

Cook the rice: Place the rice in a mesh colander. Rinse it under running water for 30 seconds and drain well. Add the rice and water to a large saucepan. Stir in a 1/2 teaspoon of salt. Bring the water to a boil over medium-high heat. Reduce the heat to a low simmer and cover the pan with a lid. Cook for 10 minutes, watching it closely so all of the water doesn’t evaporate. Turn off the heat and let the pot sit, covered, for 10 more minutes. Fluff the rice with a fork and set aside the pot.

3. Stage

Blanch the broccoli: Meanwhile, bring a medium pot of water to a boil over medium-high heat. While it heats up, fill a medium bowl about half full of ice water. Add the broccoli to the boiling water. Allow the water to return to a boil and cook until the broccoli is bright green, 3 to 5 minutes. If you want broccoli that is a little crisp, blanch it for 3 minutes; for softer broccoli, blanch it for 5 minutes. Use a spider spatula or a slotted spoon to transfer the broccoli from the boiling water into the ice water. Let the broccoli sit in the ice water for 5 minutes, drain it, then transfer it to a large bowl.

4. Stage

Combine the casserole filling: Add the cooked rice to the bowl with the broccoli and stir to combine both ingredients.

5. Stage

Make the cream cheese sauce: In a medium saucepan, melt the butter over medium-high heat. Sprinkle in the flour and whisk immediately until a bubbling, golden paste forms on the bottom of the pan, about 90 seconds. Reduce the heat to medium and gradually pour in the milk as you whisk constantly. Continue to cook and whisk until the sauce thickens to the point where it will coat the back of a spoon, 2 to 3 minutes. Turn off the heat and whisk in the cream cheese until smooth. Stir in the remaining 1 1/4 teaspoons of salt, black pepper, garlic powder, and cayenne, if using.

6. Stage

Assemble the casserole: Transfer about 3/4 of the broccoli and rice to the prepared casserole dish. Sprinkle 1/2 cup of the cheddar over the top. Pour the cream cheese sauce over the cheddar and spread evenly. Top with the remaining broccoli and rice and gently press the top layer into the sauce. Sprinkle the remaining cheese over the top.

7. Stage

Bake the casserole: Place the dish on a sheet pan to catch any sauce that might bubble over. Bake until the cheese is melted, the edges of exposed broccoli are brown, and the sauce is bubbling, about 35 minutes.

8. Stage

Garnish and serve: Let the casserole sit for 5 minutes before serving. Garnish it with chopped parsley and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The microwave is the best option for reheating single servings. Love the recipe? Leave us stars below!