Broccoli Rice Casserole

Prep Time: 35 minutes

Cook Time: 15 minutes

Total time: 50 minutes

Servings: 8

Ingredients

8 cups of broccoli (2 heads)

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 onion, finely diced

1-1/4 cups long grain white rice, not cooked

3 cloves garlic, minced

32 ounces chicken stock or broth, low sodium

1-1/4 cups half and half

1 teaspoon salt

8 ounces sharp cheddar cheese grated

1/4 cup grated Parmesan cheese

For the Casserole Topping

8 tablespoons unsalted butter melted

1 cup Panko breadcrumbs

1/4 teaspoon smoked paprika

3/4 cup grated Parmesan cheese

Directions

Preheat oven to 400°F.

Lightly grease a 9 x 130-inch baking dish and set aside.

Bring a large pot of water to a boil, add broccoli and cook for about 4 minutes until broccoli is tender and bright green. Do not overcook.

Remove with a slotted spoon and let drain thoroughly before adding to recipe. Alternatively, place broccoli in a microwave bowl and covering it. Microwave for 3-1/2 to 4 minutes until broccoli is tender and bright green.

In a large deep skillet or dutch oven over medium heat, melt butter and olive oil together. Add the diced onions and cook, stirring frequently, for about 6 - 8 minutes, until translucent.

Stir in rice and garlic, cook while stirring continuously, for about 1 minute.

Add in the chicken stock, half and half and salt and stir to combine. Bring the mixture to a boil and then reduce the heat to medium low. Cook, stirring frequently, for about 22 to 25 minutes until the rice is tender. Remove from heat.

Carefully stir in the cooked broccoli, grated cheddar cheese and Parmesan cheese making sure to evenly distribute the ingredients.

Transfer to the prepared baking dish and prepare the topping.

In a small bowl, stir to combine the melted butter, Panko breadcrumbs, smoked paprika and Parmesan cheese. Sprinkle the topping over the casserole.

Bake the casserole for 15 to 20 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.

Storage Information

Refrigerate: This broccoli cheese rice casserole can be covered tightly or stored in airtight container in the fridge for up to 4 days.

Freezer: To freeze this casserole, cool completely, transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.

Nutrition Info:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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