Broccoli Rice Casserole from Scratch
This Broccoli Rice Casserole is made from scratch and contains no condensed soup. Fresh broccoli florets and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!
Ingredients
- 6 cups broccoli florets ( cut into bite sized pieces)
- 2 cups cooked white rice
- 3 tablespoons butter
- ¾ cup diced onion (about 1 small)
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon salt (more to taste)
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese (divided)
Directions
- 1
Preheat oven to 350°F.
- 2
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
- 3
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese, and 1 ½ cups cheddar cheese. Stir until melted. Taste and season the sauce with additional salt and pepper.
- 4
Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
- 5
Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.