The classic Broccoli Rice Casserole is the ultimate “everyone-wants-the-recipe” side dish. It’s creamy, cheesy, and has that nostalgic comfort that somehow makes everyone forget they’re eating a massive pile of green vegetables.
While many versions use “canned soup,” this recipe uses a quick homemade cheese sauce (a mornay) that is infinitely richer and avoids that metallic aftertaste.
The “Family Favorite” Broccoli Rice Casserole
Prep time: 15 mins | Bake time: 25–30 mins
1. The Ingredients
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The Base:
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2 cups Cooked white rice (Day-old rice works best!).
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1 lb Fresh broccoli florets (steamed until crisp-tender) or frozen (thawed and drained).
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1 Medium onion (finely diced).
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2 tbsp Butter.
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The “Liquid Gold” Sauce:
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4 tbsp Butter.
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¼ cup All-purpose flour.
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2 cups Whole milk.
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2 cups Sharp Cheddar cheese (shredded from the block for better melting).
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½ tsp Garlic powder and ½ tsp Smoked paprika.
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Salt and Black Pepper to taste.
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The Crunch:
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