What Is Broccoli Rice Casserole?
This homemade vegetarian casserole combines fresh broccoli florets with tender long-grain white rice. The filling is covered in a simple cream cheese sauce that is layered with cheddar cheese. The layers melt into each other as they bake, creating a creamy casserole that is filling enough to be a veggie main or a side dish with pork chops or baked chicken.
Frozen Vs. Fresh Broccoli
Fresh broccoli is really what makes this recipe stand out. The florets are blanched to keep them a vibrant green color and give them a head start without causing them to turn to mush when baked in the casserole. You can use frozen broccoli if you like, but expect it to have less flavor and a softer texture than when you opt for fresh. Allow frozen florets to thaw completely and strain away any excess water before stirring them together with the rice to assemble the casserole.
Tips and Tricks
Don’t overbake it. It’s important not to overbake the casserole so that it doesn’t dry out. The sauce will start bubbling after about 30 minutes and, since all ingredients are cooked, it only needs to bubble for 5 minutes before it’s ready. Any longer and you risk drying out the casserole. Cook the rice yourself. I find that long-grain rice cooked from scratch—whether boiled, in a pressure cooker, or in a rice cooker—provides the best results. I made the recipe with leftover parboiled rice that was boiled in a bag and found the final result to be dry. Instead, save your leftover rice for fried rice. Shred the cheese yourself. When it comes to cheese, the convenience of bagged, shredded cheese isn’t worth it. Always shred your own from a block for this casserole. Freshly shredded cheese melts better because it doesn’t have additives to keep it from clumping like those often added to pre-shredded cheeses.
Ingredient Substitutions
Cheese: The best thing about cheesy recipes is that you can use all kinds of cheeses to put your own twist on the final dish. Melty cheeses like Colby, fontina, Havarti, provolone, and smoked Gouda would all make tasty substitutions in place of the cheddar in this recipe. Vegetables: While broccoli is the star of the show here, you can swap out some of it for another vegetable such as cauliflower, green beans, Brussels sprouts, or asparagus. Blanch them just as you do the broccoli. Sautéed or caramelized onion also makes a creative addition. Rice: While I prefer long-grain rice for this casserole due to its tender texture and mild flavor, you can substitute cooked long-grain brown rice.
Easy Variations on Broccoli Rice Casserole
While this recipe works well as both a vegetarian side dish and an entree, there is always the option to add meat. Chopped, cooked bacon, ham, turkey breast, chicken thighs or breasts, or shredded rotisserie chicken can all be added. Stick with 1 to 2 cups of meat so the casserole dish doesn’t overflow. For a heartier vegetarian version, add sautéed sliced mushrooms. One cup of cooked white button, cremini, and even maitake make a flavorful addition to this casserole.
Make It Ahead
This casserole is best prepared and baked right away, but you can make it up to 24 hours ahead of time. Assemble the casserole, don’t bake, and wrap it in plastic wrap to store in the refrigerator. Plan to let it sit for 30 minutes at room temperature to warm up the ingredients. You might need to bake it an additional 5 to 10 minutes, too—just make sure that the sauce bubbles for about 5 minutes and it will be ready to serve. Freezing isn’t an appealing option for this casserole due to the amount of rice. When baked, it can become mushy. 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. 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. 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. 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!
