Easy Broccoli Cheese Rice Casserole

Hey friends!

Looking for a cozy, comfort food dish? I’ve got something special for you today!

I’m excited to share my broccoli cheese rice casserole recipe.

It’s creamy, cheesy, and packed with flavor—plus, it’s a fantastic way to sneak in those veggies!

Perfect for dinner or as a tasty side dish.

Let’s dive into this deliciousness together!

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Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Ingredients

For the rice:

• 2 garlic cloves (minced for best flavor)
• 2 tbsp cooking oil (like a neutral vegetable or canola oil)
• 1/2 small onion (finely diced)
• 2 cups water
• 1 celery stick (finely diced)
• 1 cup long-grain rice (rinsed until water runs clear)
• 1 tbsp chicken bouillon

For the cream sauce:

• 2 tbsp unsalted butter (I like Kerrygold unsalted butter)
• 1 cup heavy cream
• 1 1/2 cups water
• 2 tbsp cooking oil
• 3 tbsp all-purpose flour (I always use King Arthur all-purpose flour)
• 4 oz American cheese
• 8 oz mushrooms (sliced)
• 1 tbsp chicken bouillon

For the casserole assembly:

• 10 oz frozen chopped broccoli (thawed and drained well)
• 4 to 6 oz sharp cheddar cheese (freshly shredded for better melting)
• 1/4 to 1/2 tsp black pepper (freshly ground preferred)

Step 1: Preheat and Prepare Ingredients

Begin by preheating your oven to 375°F (190°C).

In a pot, heat 2 tablespoons of cooking oil over medium to medium-low heat.

Add 1 cup of rinsed long-grain rice to the pot and toast for about 5 minutes until the rice begins to look slightly golden.

Step 2: Sauté Vegetables and Cook Rice

Add 1/2 small diced onion and 1 diced celery stick to the pot with the rice, sautéing until the onion becomes translucent.

Stir in 1 to 2 minced garlic cloves and sauté for another minute.

Pour in 2 cups of water and add 1 tablespoon of chicken bouillon powder.

Stir to combine, bring the mixture to a simmer, cover with a lid, lower the heat, and cook for 18 minutes.

After 18 minutes, turn off the heat and let the rice sit covered for 5 to 10 minutes.

Step 3: Cook Mushrooms and Make Cheese Sauce

In a separate pan, heat 2 tablespoons of cooking oil over high heat.

Add 8 ounces of diced mushrooms and sauté until cooked through.

Lower the heat to medium to medium-low and add 2 tablespoons of unsalted butter, allowing it to melt.

Stir in 3 tablespoons of all-purpose flour to create a roux, cooking for about 45 seconds.

Add 1 tablespoon of chicken bouillon powder and 1.5 to 1.75 cups of water, stirring until the sauce thickens.

Mix in 1 cup of heavy cream and bring to a gentle simmer.

Add 4 ounces of American processed cheese (like Velveeta) to the cream sauce, and stir until melted and smooth.

Step 4: Combine Ingredients

In a large bowl, combine the cooked rice, 10 ounces of thawed chopped broccoli, and the cheese sauce.

Mix everything well.

Season with 1/4 to 1/2 teaspoon of cracked black pepper and mix in 4 ounces of shredded sharp cheddar cheese, reserving some cheese for topping.

Step 5: Assemble and Bake

Transfer the mixture to a buttered 2.7-quart (8″ x 12″) baking dish.

Sprinkle the reserved shredded cheddar cheese on top.

Cover the dish with foil and bake in the preheated oven for 25 minutes.

After 25 minutes, uncover the dish and continue baking for an additional 15 to 20 minutes, or until the top is golden brown and bubbly.

Step 6: Rest and Serve

Once the dish is done, remove it from the oven and let it set for 10 to 15 minutes before serving.

This will allow the flavors to meld and the dish to firm up slightly.

Enjoy your delicious broccoli, rice, and cheese casserole!

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