Broccoli Cheese Rice Casserole Without Canned Soup
Made without canned soup, my broccoli cheese rice casserole is creamy, comforting, and anything but mushy. The rice cooks right in a homemade mushroom and cheddar sauce, building flavor as it bakes. Tender steamed broccoli is stirred in at the end, then everything gets topped with a buttery panko and cheese mixture for a crisp finish under the broiler. This broccoli rice casserole works just as well for weeknight dinners as it does for holidays and potlucks, and it’s one of those vegetable sides everyone loves.
Equipment
Ingredients
- 3 cups chicken broth
- 2 cups milk
- 1 bay leaf
- 1 sprig fresh thyme
- 4 tablespoons butter
- 1 large onion (2 cups chopped)
- ½ cup celery (chopped)
- 8 ounces mushrooms (sliced)
- ½ teapsoon salt
- ¼ teaspoon red pepper flakes
- 2 gloves garlic (minced)
- ¼ cup flour
- 8 ounces cheddar cheese (2 cups, divided)
- ½ cup sour cream
- ½ cup mayonnaise
- ⅛ teaspoon nutmeg
- 1 ½ cups long grain rice
- 3 cups broccoli florets
- 2 tablespoons butter
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350º
- Combine milk and chicken broth in a large microwavable bowl. Add bay leaf and thyme and microwave on high for 3 minutes. Set aside.
- In a shallow dutch oven or oven proof skillet with a lid, melt 4 tablespoons of butter. Add diced onions and celery and cook over medium heat until onions start to brown, about 5 minutes. Add mushrooms and ½ teaspoon of salt, red pepper flakes and a pinch of pepper. Cook an additional 5 minutes until they start to brown. Add garlic and cook an additional minute.
- Add flour and cook about 2 minutes. Remove the bay leaf and thyme from the milk mixture and gradually add to the onion mixture, stirring constantly for about 5 minutes until it is slightly thickened. (It will not be thick). Add 1 cup of cheese and stir until melted.
- Remove from heat and stir in sour cream and mayonnaise. Add nutmeg and additional salt and pepper if needed. Add uncooked rice and stir until combined. Cover and bake for 25-30 minutes, until the rice is tender. Most of the liquid should be absorbed.
- Add broccoli cut into bite sized florets to a microwave safe bowl with a ¼ cup of water. Cover with plastic wrap and microwave on high for 2 minutes or until broccoli is just tender. Drain and mix into the rice mixture.
- In a separate bowl, combine melted butter with panko and stir in 1 cup of cheddar cheese.
- Turn the oven to broil. Top the rice mixture with the panko mixture and boil for about 2 minutes until it is golden brown.
Barbara's Notes + Tips
- You can use frozen broccoli, it will not take as long to steam as fresh.
- Make sure you do not use instant rice, any long grain rice will work.
- You will need some type of oven proof pan with a lid.
Nutrition
Calories: 369kcal | Carbohydrates: 31g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 531mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 22mg | Calcium: 231mg | Iron: 1mg
