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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender rice and crisp-tender broccoli with a creamy homemade cheddar sauce. Baked in a 9x13-inch dish, it comes out hot throughout with bubbling edges and a golden layer of cheddar.
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Prep Time 15 minutes
Cook Time 53 minutes
resting time 15 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp nonstick cooking spray
  • 1 cup long-grain white rice
  • 1.75 cups water
  • 0.5 tsp kosher salt
  • 1 lb broccoli florets cut into bite-size pieces
  • 8 cups water
For the cheese sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with the nonstick cooking spray.
Cook the rice
  1. Combine the rice, 1 3/4 cups water, and 1/2 teaspoon salt in a 2-quart saucepan.
  2. Bring the rice mixture to a boil over medium-high heat.
  3. Cover the saucepan and reduce the heat to low.
  4. Cook for 15 to 18 minutes, until the water is absorbed.
  5. Remove the pan from the heat and let the rice stand, covered, for 10 minutes.
  6. Fluff the rice with a fork.
Steam the broccoli
  1. Bring 8 cups water to a boil in a 4-quart saucepan.
  2. Add the broccoli and cook for 2 to 3 minutes, until bright green and crisp-tender.
  3. Drain the broccoli well.
Make the cheese sauce
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and chicken broth.
  4. Cook over medium heat, whisking often, for 3 to 5 minutes, until the sauce thickens enough to coat a spoon.
  5. Whisk in the Dijon, garlic powder, 1/2 teaspoon salt, and pepper.
  6. Remove the pan from the heat and stir in 1 1/2 cups cheddar until melted.
Assemble and bake
  1. Combine the rice, broccoli, and cheese sauce.
  2. Spread the mixture in the prepared dish.
  3. Sprinkle with the remaining 1/2 cup cheddar.
  4. Bake for 25 to 30 minutes, until hot throughout and bubbling at the edges.
  5. Let stand for 5 minutes before serving.

Notes

For the smoothest sauce, whisk the milk and broth in gradually. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a vegetarian version, replace the chicken broth with vegetable broth.