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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines warm cooked rice and crisp-tender broccoli in a cheddar cheese sauce. It bakes under a buttery cracker topping until bubbling around the edges and golden on top.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for greasing
  • 1.5 lb broccoli cut into small florets
  • 8 cups water
  • 4.5 cups long-grain white rice warm cooked
For the cheese sauce
  • 6 tbsp unsalted butter divided (4 tablespoons for the sauce and 2 tablespoons for the topping)
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 cups sharp cheddar cheese shredded
For the topping
  • 1 cup buttery round crackers crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a 6-quart pot.
  4. Add the broccoli and cook for 2 to 3 minutes until bright green and crisp-tender.
  5. Drain the broccoli well.
Make the cheese sauce
  1. Melt 4 tablespoons of the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk.
  4. Add the salt, pepper, garlic powder, and onion powder.
  5. Cook for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
  6. Remove from the heat and stir in the cheddar until melted.
Prepare the topping
  1. Melt the remaining 2 tablespoons butter.
  2. Stir the melted butter together with the crushed crackers.
Assemble and bake
  1. Stir the warm rice and drained broccoli into the cheese sauce.
  2. Spread the mixture in the prepared baking dish.
  3. Sprinkle the cracker mixture evenly over the top.
  4. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and golden on top.
  5. Rest for 10 minutes before serving.

Notes

For the best texture, drain the broccoli well before mixing it into the sauce. Store leftovers in the refrigerator for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free flour and gluten-free buttery crackers.