Broccoli Rice Casserole
This Broccoli Rice Casserole is the perfect side dish for dinner or Thanksgiving. I love to add crushed Ritz crackers on top for extra flavor and crunch. I made it for a potluck last week and it was the unexpected star of the event.
Ingredients
- 7 cups broccoli florets (about 1 pound; cut larger florets into bite-sized pieces)
- ¼ cup butter
- 1 small onion (chopped)
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons flour
- 2 ¼ cups milk
- 2 ½ cups shredded cheddar cheese (divided)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 2 cups cooked white rice (preferably 1 day old)
- ⅓ cup crushed Ritz crackers
Instructions
- Preheat your oven to 350°F.
- Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes. Immediately submerge the broccoli in water to cool down. Drain in a colander.
- In a large nonstick pan, melt the butter over medium-high heat. Add the onions and garlic. Cook for 5 minutes until the onions are translucent. Add the flour and stir until evenly incorporated.
- Slowly pour in the milk and whisk until thickened. Stir in 2 cups of cheddar cheese, black pepper, salt, and dry mustard powder. Remove from the heat.
- Combine the cheese sauce with the broccoli and cooked rice. Transfer to a casserole dish. Top with the remaining ½ cup of cheese and Ritz crackers.
- Bake for 35-40 minutes until the cheese is lightly browned and the sides are bubbling.
Nutrition
Calories: 685kcalCarbohydrates: 51gProtein: 29gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 995mgPotassium: 843mgFiber: 5gSugar: 11gVitamin A: 2279IUVitamin C: 144mgCalcium: 772mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!