Baked Broccoli Cheese Rice

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

This is my knock-off of broccoli-au-gratin-rice-in-a-box. You know, the San Francisco treat. The one I happily grew up on. Years ago I said my goodbyes to cut down on overly processed foods.

Purely by mistake, a box ended up in my groceries. . .

“Sorry” goes to the lady ahead of me in line. I owe you one.

True confession time. I was a little giddy when I found it.

It was like running into a best friend from high school you haven’t seen in years. Or something like that.

Not one to fight fate, I cooked and ate it, only to be disappointed. It was nothing like my memory. But all was not lost because it led me here.

A broccoli rice au gratin that will not disappoint! Super creamy and cheesy. The greatest comfort food.

Made fresh with good-for-you broccoli, brown rice, real cheese and milk.

You can’t box this.

Baked Broccoli Cheese Rice

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 side dish servings

Baked Broccoli Cheese Rice

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

Ingredients:

4 tablespoons butter, plus more for greasing pan
4 cloves garlic, minced
1/4 cup flour
2 cups milk
1 teaspoon dijon mustard
1/2 teaspoon sea salt and a few cracks fresh black pepper
2 + 1/2 cups cheddar cheese, shredded
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice ( I used brown)
2 -3 cups cooked broccoli florets

Instructions:

  1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
  2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
  3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.
http://www.cinnamonspiceandeverythingnice.com/broccoli-cheese-rice-casserole/

Comments

  1. Joslynn says

    Amazing!!! I added some onion and jalapeño for extra flavor!! I will try the chicken next time!! I also used quinoa instead of rice!!! Thanks for the amazing recipe I can’t wait to share with the family!!

  2. Katherine says

    I made this for dinner last night, and it was delicious. I had a rotisserie chicken that I cut up and threw in, and I also added mushrooms. It turned out great and it’s the perfect fall dish. Thanks!

  3. Taffie says

    Can you use frozen broccoli? Also does the broccoli come out soft and tender or a little crunchy?

    • Reeni says

      Hi Taffie! You have to cook the broccoli first so it’s up to you how soft or crunchy you want them. Frozen broccoli would be ok!

    • Reeni says

      Sour cream won’t work Melissa! How about chicken or vegetable broth? Or an alternative milk like almond? The taste would be changed but just a little bit.

  4. Sharon says

    Back in the 70′s when I was a kid we used dry musterd and sometimes a little nutmeg what do you think of using these items

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