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Broccoli, Cheddar, and Rice Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked long-grain white rice not raw rice
  • 5 cups small broccoli florets
  • 3 tablespoons unsalted butter plus 1 teaspoon for dish
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium vegetable broth
  • 2 cups shredded sharp cheddar divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 375°F; butter a 9x13-inch dish with extra teaspoon. Blanch broccoli in boiling water 2 minutes; drain thoroughly. Start with cooked rice; preparing from dry adds time.
  2. Melt 3 tablespoons butter in a saucepan. Stir in flour; cook 1 minute over medium heat. Gradually whisk in milk and broth; simmer 3–5 minutes until lightly thickened. Remove from heat; stir in 1 1/2 cups cheddar, mustard, paprika, salt and pepper.
  3. Fold in rice and broccoli; transfer to dish. Top with remaining 1/2 cup cheddar. Bake uncovered 30–35 minutes, until bubbling and center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Use rice refrigerated promptly after cooking; do not use rice left sitting at room temperature.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.