Who doesn’t love Broccoli Cheddar Casserole?? This cozy homemade version doesn’t contain any canned “cream of” soup and comes together quickly. This comforting classic is great as a Thanksgiving side, or just a tasty addition to dinner any night of the week. Plus, it’s a great way to use up leftover rice from the night before! Show
Originally posted 3-7-2015, updated 1-30-2021 Don’t Have Pre-Cooked Rice?This recipe is written using rice that is already cooked. Much like fried rice, this recipe benefits from rice that has already been cooked and cooled so the grains are no longer sticky and are slightly more absorbent. If you don’t have rice on hand that is already cooked, allow time to cook some rice and allow it to cool before making this recipe. To cool your cooked rice faster, spread it out onto a baking sheet and place it in the refrigerator. The large surface area will help it cool quickly. Can I Use Brown Rice?Yes! I’ve made this recipe using both brown and white rice and it’s delightful either way. Since you’re measuring the rice after it has been cooked, no adjustments need to be made to the recipe below if you plan to use brown rice. Brown rice gives this broccoli casserole a slightly nutty flavor and a little bit more texture. Can the Broccoli Cheddar Casserole Be Assembled Ahead of Time?Yes, you can assemble this broccoli cheddar casserole up to one day ahead of time, keeping it refrigerated until you’re ready to cook. Because the casserole will be chilled when going into the oven, you may need to add an extra 20-30 minutes to the cooking time to make sure the casserole is heated through.
A creamy broccoli cheddar casserole from scratch, using no "cream of" soups. Rich, cheesy comfort food at its best!
See how we calculate recipe costs here. Serving: 1ServingCalories: 437.58kcalCarbohydrates: 44.1gProtein: 17.25gFat: 21.82gSodium: 569.2mgFiber: 3.28g Looking for a low-carb alternative? Check out my Cheesy Loaded Cauliflower Casserole. How to Make Broccoli Cheddar Casserole – Step by Step PhotosPreheat the oven to 350ºF. Thaw one pound of frozen broccoli florets, then chop them into smaller pieces. 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. Save the remaining ½ cup cheddar to top the casserole. Stir the broccoli, rice, and cheese together until evenly combined, then set them aside. Next, begin the white sauce. Finely dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a saucepot with 2 Tbsp butter. Sauté the onion and garlic in the butter over medium heat until the onions are soft and translucent. Add 3 Tbsp all-purpose flour to the cooked onions and garlic. Continue to stir and cook for about a minute more. The flour will form a paste with the butter. Pour two cups 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. Season the white sauce with ½ tsp salt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, and ⅛ tsp black pepper. Give the sauce a taste and adjust the seasoning if you prefer (it should be heavily seasoned). Pour the white sauce into the bowl with the broccoli, rice, and cheddar, then stir to combine. Transfer the broccoli rice mixture to a casserole dish (about 9×9 inches) and then add the remaining shredded cheddar on top. Bake the casserole for 35 minutes, or until the cheese is melted on top and it’s browned around the edges. Serve hot and enjoy that cozy comfort! Posted in: Egg Free Recipes, Fall Recipes, Holiday Recipes, Recipes under $10, Rice Recipes, Side Dish Recipes, Soy Free Recipes, Under $1.50 per serving, Vegetable Recipes, Vegetarian Recipes, Winter Recipes Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth What kind of crackers go on a broccoli casserole?Buttery Ritz Crackers, combined with cheese, will turn everyone in the family into broccoli fans. Made with frozen broccoli, you can make this without having fresh broccoli on hand. It takes just minutes to prepare this dish, and it bakes in 30 minutes or less.
Do you put Ritz crackers on top of broccoli casserole?Topping: Add the broccoli cheese casserole mixture to a 9×13 baking dish and sprinkle with some crushed butter crackers, such as Ritz. Drizzle a little melted butter over the top and then you're ready to bake!
How many calories in Cheddars broccoli cheese casserole?There are 220 calories in 1 cup of Cheddar's Broccoli Cheese Casserole.
What is broccoli casserole made of?Ingredients Needed:
Broccoli: I prefer fresh, but frozen will also work. Shredded Cheese: cheddar, or your favorite kind. Freshly grate the cheese yourself rather than buying pre-grated cheese, as it will melt and taste better. Cream of Mushroom Soup: from the can, or my homemade recipe is delicious and easy!
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