Cheddar Herb Baked Rice and Broccoli Casserole
A comforting American dinner casserole featuring tender rice and broccoli baked with melted sharp cheddar and fresh herbs for a flavorful family meal.
Ingredients
Check ingredients as you go.
- Herbs
- Seasoning
- Vegetables
- Seasoning
Let’s make it
Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish with a little butter or oil.
Cook the rice according to package instructions until just tender and set aside.
Steam or blanch the broccoli florets until just tender but still bright green, about 3-4 minutes. Drain well.
Sauce base
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Sauce base
Add 3 tablespoons of butter to the skillet and melt. Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Sauce base
Slowly pour in the milk while whisking to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
Sauce base
Stir in half of the shredded cheddar cheese until melted and smooth. Add the dried thyme, dried rosemary, half the salt, and black pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic mixture, and cheese sauce. Gently mix to combine evenly.
Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top, then lightly dust with paprika if using for color and a mild smoky flavor.
Bake uncovered in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from oven and let rest for 5 minutes before serving to allow it to set slightly.
Tips & notes
Use freshly shredded cheddar for better melting and flavor. If fresh herbs are available, substitute them for dried with about three times the quantity. For a creamier casserole, add a splash of cream or sour cream to the cheese sauce. To prevent sogginess, ensure broccoli and rice are well drained before mixing.
Saving it for later
Store any leftovers in an airtight container in the refrigerator within 2 hours of serving. Consume within 3-4 days for best quality.
Reheating
Reheat individual servings in the microwave until heated through, stirring halfway for even warmth. Alternatively, reheat in a 175°C (350°F) oven covered with foil for about 15-20 minutes until hot, then uncover last 5 minutes to crisp the top.
