Broccoli Cheese Rice Casserole

Cheesy broccoli and rice casserole in a bowl

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Broccoli Cheese Rice Casserole

This easy broccoli cheese rice casserole is creamy, cozy, and made from scratch with simple ingredients. A vegetarian comfort-food classic that’s perfect for weeknights or meal prep.

Prep Time15

Cook Time55

Total Time1 10

Servings: servings

Author: Brita Britnell

Ingredients

2 cups uncooked long-grain white rice
6 cups broccoli florets fresh or frozen; no need to thaw
1 15-oz can white beans drained and rinsed

Creamy Base

4 tablespoons butter
3 tablespoons all-purpose flour
1¾ cups milk
¾ cup plain Greek yogurt 2% or whole milk recommended
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt plus more to taste
½ teaspoon black pepper
½ teaspoon paprika optional
1 cup veggie broth
2½ cups shredded sharp cheddar cheese divided (~.7 pounds)

Instructions

Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.
Add the uncooked rice, broccoli florets, and white beans directly to the casserole dish. Spread into an even layer.
2 cups uncooked long-grain white rice, 6 cups broccoli florets, 1 15-oz can white beans
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly bubbly. Slowly whisk in the milk until smooth. Continue cooking, whisking often, until the sauce thickens slightly (about 3–4 minutes).
4 tablespoons butter, 3 tablespoons all-purpose flour, 1¾ cups milk
Remove the saucepan from the heat. Whisk in the Greek yogurt until smooth. Stir in garlic powder, onion powder, salt, pepper, paprika, and 1½ cups of the shredded cheddar, stirring until melted.
¾ cup plain Greek yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 2½ cups shredded sharp cheddar cheese
Pour the sauce and veggie broth evenly over the rice, broccoli, and beans. Stir gently so the rice is mostly submerged.
1 cup veggie broth
Cover tightly with foil and bake for 40–45 minutes, until the rice is tender and the liquid is absorbed. Remove foil and sprinkle the remaining 1 cup cheddar over the top.
2½ cups shredded sharp cheddar cheese
Bake uncovered for 10–15 minutes, until bubbly and lightly golden. Let rest 5–10 minutes before serving so it sets up.

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the microwave or oven until heated through. Add a splash of milk if needed.

Nutrition