Cheesy Broccoli Rice Casserole
This one is on a yearly rotation for me when the weather cools down. Loads of tender broccoli, creamy sauce, brown rice, and four different cheeses. Baked under a layer of buttery Ritz crumbs until gorgeously golden. Total comfort vibes.
PREP TIME
20 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
21
Serves: 4
Ingredients
- 1 head1 head1 head Broccoli, cut into medium sized florets
- 1 whole1 whole1 whole Broccoli, Broccoli crown, broken down into medium sized florets
- 1 cup1 cup1 cup Brown Rice, dry
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted
- 1 whole1 whole1 whole Chili Infused Olive Oil, a good drizzle
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour, heaping tablespoons
- 1.25 cups1.25 cups1.25 cups Heavy Whipping Cream, room temp
- 1 cup1 cup1 cup Milk, room temp
- 1 tsp1 tsp1 tsp Dry Mustard Powder
- 1 pinch1 pinch1 pinch Nutmeg, Ground
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper
- 1.25 cups1.25 cups1.25 cups Monterey Jack Cheese, with jalapenos, shredded
- 1.25 cups1.25 cups1.25 cups Aged Cheddar Cheese, white cheddar, shredded
- 0.5 whole0.5 whole0.5 whole Shallot & Chive Cheese - Boursin, room temp
- 0.333 cup0.333 cup0.333 cup Pecorino Romano, finely shredded
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, Plus what's used while cooking
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 1 whole1 whole1 whole Crackers - Ritz, + 2 Tbsp. Butter - See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First things first, get your brown rice cooking according to package directions. This recipe is best with recently cooked rice as opposed to leftover / cold rice. Cook until fluffy and perfectly chewy. Leave covered until needed.
- Fill a large, deep non-stick with water and a few good pinches of salt, and bring to a boil. Once boiled, add your broccoli florets and let them go for 3 - 4 minutes until nice and bright & slightly tender. Strain to an iced bath for a couple minutes and then strain again. Set aside.
- Return the skillet to the burner and set to just about medium. Add the butter, garlic, chili oil & pepper flakes. Once melted, stir and cook a minute or so before adding the onions and a good pinch of both salt & pepper. Continue to stir and cook 7 ish minutes until your onions have softened up. Stir in the flour and continue to stir & cook another minute or so. Next, whisk the milk & cream together and pour some of it in the skillet. Start stirring to break up your onions / flour before pouring the remaining cream / milk in.
- Bring the creamy sauce to a low boil. Stir in the mustard, cayenne, nutmeg, some cracked pepper, and salt, and reduce to a simmer. Stir often to avoid scorching. Simmer about 6 -7 minutes. Turn off your heat and stir in the Boursin, pecorino, and MOST of your shredded cheddar & Monterey Jack, reserving some for the top. Next, add your broccoli & rice and stir until everything is cheesy, creamy and combined. Season again with a good pinch of salt & pepper and stir everything together one last time. Transfer the creamy casserole to a 3qt. 8" x 12" baking dish sprayed with cooking spray. Spread into an even layer.
- Preheat your oven to 350 F
- Add your crackers to a ziplock and melt your butter in the microwave. Use a mallet or rolling pin to crush up your crackers into a chunky crumble. A good mixture of chunks and dusty crushed crackers is perfect. Add the butter and use your hands from the outside of the bag to work the crumb mixture together. Top your casserole with the reserved cheese followed by a nice layer of the buttery crumbs & a sprinkle of pepper flakes.
- Bake 40 - 45 minutes until bubbly and golden. Carefully remove and set onto a wire cooling rack for 10 minutes before serving up. Serve and ENJOY!
- Leftover casserole can be stored in an airtight container in the fridge for up to 4 days.
Notes
- The original recipe can be found at https://www.thehappyveg.ca/recipes/creamy-broccoli-rice-casserole . It was one of my faves from 2024. I added a bit more cheese, garlic, and broccoli this time around.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1257 |
| Fat: | 96 g |
| Carbohydrates: | 49 g |
| Protein: | 59 g |
| Cholesterol: | 210 g |
| Sodium: | 1709 mg |
| Fiber: | 3 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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