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Broccoli cheddar casserole being scooped out of the dish
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4.67 from 89 votes

Broccoli Cheese Casserole

This Broccoli Cheese Casserole recipe is a classic side dish made with a creamy homemade cheese sauce, rice, and broccoli florets.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: American
Total Cost: $5.78 recipe / $0.96 serving
Servings: 6 servings
Calories: 438kcal
Author: Beth Moncel

Equipment

  • Large Bowl
  • Sauce Pot
  • 9x9 Casserole Dish

Ingredients

  • 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

Instructions

  • 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.

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Notes

*I use frozen broccoli florets because they're super convenient. Not only is it already chopped (yay!), but it's also partially cooked, which makes the whole casserole come together so much faster. 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 flavor to your casserole. Aim for medium or sharp cheddar instead.
****Whole milk is the base for the creamy cheese sauce in the casserole. While you can use a lower-fat milk, it will definitely affect the flavor and richness of the casserole.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 44g | Protein: 17g | Fat: 22g | Sodium: 543mg | Fiber: 3g