Cheesy Broccoli Rice Casserole
Tender rice and broccoli baked in a creamy homemade cheddar sauce with a buttery cracker crumb topping. A cozy, onion-free side dish for 6.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Cut the broccoli small so it cooks evenly and spreads through every bite. Leftovers keep for 3 days in the fridge and reheat well. Stir in shredded rotisserie chicken to make it a full meal.
Method
-
Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
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Bring the water to a boil, stir in the rice, cover and simmer over low heat for until just tender. Fluff with a fork.
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Steam or microwave the broccoli for until bright green and barely tender.
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Melt 3 tbsp butter in a saucepan over medium heat, add the garlic and cook for , then whisk in the flour for .
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Slowly whisk in the milk and cook, stirring, for until thickened. Stir in 1 1/2 cups cheddar, the salt, pepper and ground mustard until melted.
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Fold the rice and broccoli into the cheese sauce and spread into the baking dish.
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Toss the crushed crackers with the melted butter and remaining 1/2 cup cheddar, then scatter over the top.
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Bake for until bubbling and golden. Rest for before serving.
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