Broccoli Cheese Casserole
Cheesy broccoli casserole is a comfort food classic that is great as a Thanksgiving side or just a tasty addition to dinner any night of the week.
- 1 lb. frozen broccoli florets ($1.50*)
- 4 cups cooked rice (white or brown, $0.67)
- 2 cups cheddar cheese (shredded, $2.00**)
- 1 yellow onion ($0.70)
- 2 garlic cloves ($0.16)
- 3 Tbsp butter ($0.30)
- 3 Tbsp all-purpose flour ($0.03)
- 2 cups whole milk ($0.36***)
- ½ tsp salt ($0.02)
- ¼ tsp smoked paprika ($0.02)
- ⅛ tsp cayenne pepper ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last ½ cup for topping the casserole).
- Begin to preheat the oven to 350ºF. Finely dice the onion and mince the garlic.
- Add the butter, onion, and garlic to a small saucepot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
- Whisk the milk into the butter and flour mixture. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken to the consistency of heavy cream. Remove the sauce from the heat.
- Season the sauce with the salt, smoked paprika, cayenne, and pepper. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own.
- Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Spread the casserole mixture evenly into a 9x9 inch casserole dish. Top with the remaining shredded cheddar.
- Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. Divide into six portions and serve.
Plus, it’s a great way to use up leftover rice from the night before. “This is the best broccoli cheese casserole ever. This super rich and creamy casserole combines tender broccoli with cooked rice, a super cheesy sauce, and plenty of seasoning so that every bite is packed with taste.
But this isn’t just any broccoli and cheese casserole, I’ve skipped the condensed canned soup and made my own cream of broccoli soup 100% from scratch. Like fried rice, pre-cooked and chilled rice works best for this recipe since it absorbs more of the savor from the sauce and prevents it from getting mushy. If you don’t have cooked rice on hand, allow time to cook some rice and let it cool before making this recipe.
You can assemble this broccoli cheese casserole up to one day in advance, keeping it refrigerated until you’re ready to cook. Since the casserole will be chilled when it goes into the oven, you may need to add an extra 20-30 minutes to the cookery time to ensure it heats through. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last ½ cup for topping the casserole).
Add the butter, onion, and garlic to a small saucepot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. If you want to use fresh broccoli , boil it for about 2 minutes before adding it to this recipe. *** Avoid using mild cheddar as it won’t give as much savor to your casserole.
Aim for medium or sharp cheddar instead. **** Whole milk is the base for the creamy cheese sauce in the casserole. Make the filling: Add the chopped broccoli to a large bowl along with four cups cooked and cooled rice, and 6 oz. (1.5 cups) shredded cheddar cheese.
Add the onion and garlic to a saucepot with 2 Tbsp butter. Pour two cups of whole milk into the saucepot and whisk until all the flour is dissolved into the milk. Continue to stir and cook until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream.
Pour the white sauce into the bowl with the broccoli, rice, and cheddar, then stir to combine. Assemble the casserole: Transfer the broccoli rice mixture to a casserole dish (about 9×9 inches) and then add the remaining shredded cheddar on top. Cook: Bake the broccoli cheese casserole for 35 minutes, or until the cheese is melted on top and it’s browned around the edges.
