Broccoli Rice Casserole

Broccoli and Rice casserole on a serving spoon.

5 from 1 vote

Easy Broccoli and Rice Casserole with a topped with buttery Ritz cracker topping is a cheesy delight perfect for weeknight dinners or special occasions.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 338kcal

Author: Tammi

Ingredients

2 Cups Broccoli
2 Cups Cooked White Rice long grain
3 Shallots roughly chopped
3 Tablespoons Unsalted Butter
3 Tablespoons All Purpose Flour
¾ teaspoon Garlic Powder
½ teaspoon Black Pepper
2 Cups Whole Milk warmed
½ teaspoon Ground Mustard Powder
½ teaspoon Paprika
½ teaspoon Salt
3 Tablespoons Sour Cream
2 Cups Sharp Cheddar freshly shredded
1 Cup Ritz Cracker Crumbs
2 Tablespoons Unsalted Butter melted

Instructions

Preheat your oven to 350°F.
Place broccoli florets in a basket with boiling water underneath, then place a lid on top to steam the broccoli until cooked (but still firm).
Add the butter and shallots in a large 12” skillet and cook over medium-high heat until shallots are soft.
Add the flour and cook another 3 minutes.
Slowly pour in the heated milk, while constantly stirring. Once all the milk has been added, stir in 1-½ cups of the cheese and all the sour cream, still over heat. Once it starts to bubble turn off the heat.
Add all the seasonings to the sauce and stir well to combine.
Add the broccoli and rice and fold into the cheese sauce. Add this broccoli rice mixture to a 2 quart casserole dish.
Top with the remaining ½ cup shredded cheese.
In a small mixing bowl add the ritz cracker crumbs and melted butter and mix well until totally incorporated. Sprinkle over the top of the casserole evenly.
Place in the oven and bake about 35 minutes until nicely browned on top and slightly bubbly around the edges.Remove and allow to rest for 5 minutes before serving.

Video

Notes

To Store - Let it cool, then put it in a container with a lid. It will keep in the fridge for 3 to 4 days.

To Freeze - Wrap it well and freeze it for up to 3 months. Thaw it in the fridge overnight before you bake it.

Warm single servings in the microwave for 1 to 2 minutes. For a bigger batch, cover it with foil and heat it in a 350°F oven for about 20 minutes. Add a splash of milk if it looks dry.

Nutrition