This incredibly comforting broccoli casserole is a cinch to make! Made with the most delicious cheese sauce, tender broccoli, and rice. The perfect side dish to any meal!
Perfect for Thanksgiving or just a regular busy weeknight, broccoli casserole is one of my side dish heroes. I say this because you get your starch and veggies all in one dish, which cuts down on my planning and dish washing time!
What’s the Best Rice to Use?
Use whatever rice you like in this recipe; brown rice has more fiber, and wild rice has a nice nutty flavor. But classic white long-grain rice is just fine! A little whole-grain mustard adds a nice bite.
Should I Use Fresh or Frozen Broccoli?
Although you can make this broccoli casserole with frozen broccoli it won’t have the same delicious texture and vibrancy.
I recommend using fresh, just parboil it briefly first and it’ll be tender and perfect when the casserole is ready.
How to Make Broccoli Casserole
Saute onion and garlic with some melted butter until soft then add flour, stir.
Add the milk and cook until thickened slightly.
Add cheese and mustard and stir.
Add the rice and broccoli, transfer to a casserole dish and top with cheese, bake.
The Best Cheese to Use for Making Broccoli Casserole
Sharp cheddar works perfectly but if you want to try something different then gruyere, comte or fontina would all work really well.
You could also add a few dollops of something stronger like gorgonzola or even shredded Mexican cheese for a spicy kick!
Can I Make this Broccoli Casserole in Advance?
You can prep everything in advance to make this broccoli casserole but don’t assemble it!
Because there’s rice in the casserole (and it’s already cooked) if it’s left for too long in the liquid it’ll absorb too much of it and turn mushy.
Instead, you can prep the broccoli, cook the rice and prep the sauce all in advance so all you need to do is mix everything together, dump it into a casserole dish and bake!
How to Store Leftovers
Leftovers can be stored in the fridge for 2-3 days or can be frozen.
When reheating make sure that the casserole is piping hot all the way through before serving.
Top Tips for Making Broccoli Casserole
- I used whole milk, but you can use low fat milk instead.
- Make this vegetarian by substituting vegetable stock for the chicken stock.
- After you add the milk and broth, you need to cook the mixture just until it’s as thick as queso.
- Use any type of rice you like; just be aware that some brown and wild rice blends contain extra seasoning and salt, so taste the casserole filling before adding more salt. There’s nothing raw, so tasting at this point is totally safe.
- Cut broccoli into small, bite-sized florets so they’re easy to eat.
- You don’t want to totally cook the broccoli, since it gets baked in the oven. I par-cook my broccoli by putting it in a microwave-safe bowl with a couple of tablespoons water, covering it, and microwaving it for 4 minutes.
- You can substitute crushed crackers or panko breadcrumbs for the sourdough.
More Easy Side Dishes You Might Like;
Broccoli Casserole
Ingredients
- 8 Tbsp. butter divided
- 1 ½ cups chopped yellow onion 1 medium
- 3 cloves garlic finely chopped
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1 1/2 cups milk
- 2 Tbsp. whole grain mustard
- 2 1/2 cups shredded sharp cheddar cheese divided
- 6 cups crisp-tender broccoli see note
- 6 cups cooked rice
- Kosher salt to taste
- ½ tsp. pepper
- 1 ½ cups sourdough breadcrumbs
Instructions
- Preheat oven to 350°F.
- Melt 2 tablespoons butter in a Dutch oven over medium heat.
- Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.
- Add another 4 tablespoons butter; let met.
- Stir flour into butter and onions. Cook, stirring, 2 minutes. Stir in stock and milk until combined.
- Cook, stirring oven, until mixture comes to a simmer and has slightly thickened, about 5 minutes.
- Remove from heat. Stir in mustard and 1 ½ cups cheese until smooth. Gently stir in broccoli and rice.
- Taste for seasonings; add salt ¼ teaspoon at a time to reach desired flavor. Stir in pepper.
- Transfer to a 13x9-inch casserole dish.
- In a medium bowl, stir together breadcrumbs and remaining 2 tablespoons butter.
- Sprinkle breadcrumbs over casserole; top with remaining 1 cup cheese.
- Bake until golden and bubbly, about 30 minutes.
Notes
- I used whole milk, but you can use low fat milk instead.
- Make this vegetarian by substituting vegetable stock for the chicken stock.
- After you add the milk and broth, you need to cook the mixture just until it’s as thick as queso.
- Use any type of rice you like; just be aware that some brown and wild rice blends contain extra seasoning and salt, so taste the casserole filling before adding more salt. There’s nothing raw, so tasting at this point is totally safe.
- Cut broccoli into small, bite-sized florets so they’re easy to eat.
- You don’t want to totally cook the broccoli, since it gets baked in the oven. I par-cook my broccoli by putting it in a microwave-safe bowl with a couple of tablespoons water, covering it, and microwaving it for 4 minutes.
- You can substitute crushed crackers or panko breadcrumbs for the sourdough.
I made this and that rice was like heaven!!!!! so creamy.