Cheesy Broccoli Rice Casserole
A one-pot broccoli rice casserole made with fresh broccoli, uncooked rice, and loads of cheese. Hot broth and a tight seal ensure fluffy rice and tender vegetables for a creamy, comforting side dish with minimal effort.
Servings: 6
Calories: 356kcal
Ingredients
- 12 ounces broccoli florets cut into ½ inch pieces
- 2 cups shredded cheddar cheese freshly grated and divided
- 1 cup basmati rice uncooked
- 4 green onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2½ cups chicken broth
- ⅓ cup sour cream
- 2 teaspoons Dijon mustard
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400F (200C)
- Place the green onion, garlic, uncooked rice, 1 cup of the cheddar cheese, broccoli, salt and pepper 9x9 baking dish and stir together.
- In a small pan bring the chicken stock to a rolling boil. Remove from the heat and whisk in the sour cream and Dijon.
- Pour the hot broth over all other ingredients, mix well and then press everything down into the broth with a spatula. All rice grains must be submerged in the broth or they won't cook.
- Cover with foil and use a baking sheet flipped over to create a tight seal.
- Bake for 45 minutes, check the rice and reseal and continue baking if not cooked through.
- Once cooked remove from the oven. Uncover and sprinkle the reamining shredded cheese and parmesan on top. Place back in the oven under the broiler for 4-7 minutes.
Notes
- The hotter your broth and the tighter you seal the baking dish, the faster the rice will cook. My rice is usually tender after about 40 minutes, but if the seal isn’t snug or the broth cools down too much, it may take a little longer.
- For brighter green broccoli, you can blanch it. Boil for two minutes and then plunge into ice water. This will stop the cooking process but keep it bright green during baking.
- Leftovers keep well in the fridge for up to 4 days. Reheat covered to prevent drying out.
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