Cheese & Broccoli Rice Casserole

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Cheese & Broccoli Rice Casserole

Cheese & Broccoli Rice Casserole

Cheese & Broccoli Rice Casserole


4 tablespoons butter, plus more for greasing pan

4 cloves garlic, minced

1/4 cup flour

2 cups milk

1 teaspoon dijon mustard

1/2 teaspoon sea salt and fresh black pepper

2 + 1/2 cups cheddar cheese, shredded

1/3 cup fresh Parmesan cheese, shredded

3 cups cooked rice

2 -3 cups cooked broccoli


Grease a 9x13 inch casserole pan. Preheat oven to 400 degrees F.

In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally.

Add 2 cups of cheddar cheese and parmessan; stir until mostly melted; remove from heat.

Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top.

Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

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