Broccoli & Rice Casserole

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I stole this recipe for Broccoli & Rice Casserole from a cookbook called Magnolia Table: Volume 2. This tasty vegetable casserole is the perfect side dish. Dry wild rice mix is cooked in broth on the stove top. Then onions and garlic are cooked in a skillet. Next a roux is made then milk, cream cheese and cheddar cheese is stirred in to make a sauce. After seasoning, broccoli and the cooked rice are mixed in. The mixture is spread into a baking dish and topped with more cheddar cheese and baked until bubbly. Another great recipe for cooking broccoli!

In a medium saucepan, combine 16 oz package wild rice mix and 3 cups chicken broth. Then bring to a boil over medium heat, cover, reduce heat to medium-low and cook until rice is tender and the broth is absorbed, about 30 minutes.

Meanwhile, in a large saucepan, melt 4 tbsp butter over medium heat. Add ½ onion (chopped) and 2 minced garlic cloves and then sauté until fragrant and slightly browned, about 3 minutes. Sprinkle in 2 tbsp flour and cook for 2 minutes to make a roux.

Slowly stir in 1 cup milk and an additional 1 cup broth and stir until smooth and starting to thicken. Then add 4 oz cream cheese and 1 cup cheddar cheese to the roux and stir until the cheese is melted.

Next add 2 tsp garlic salt, 1 tsp salt, 1 tsp pepper, 4 cups broccoli and cooked rice and stir until well combined.

Preheat oven to 350 F. Spray 9×13 baking dish with cooking spray. Then pour the broccoli mixture into the prepared baking dish and top with 1 cup cheddar cheese.

Bake until the cheese is melted and bubbling, 15-20 minutes. Broil for up to 5 minutes if desired.

Scoop out and serve!

If you liked the recipe for Broccoli & Rice Casserole you can try other vegetable casseroles like Cheesy Spinach Casserole, Zucchini, Squash & Corn Casserole, Broccoli Stuffing, Garlic Parmesan Zucchini Casserole or Broccoli Cauliflower Casserole.

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Broccoli & Rice Casserole

This tasty vegetable casserole is the perfect side dish. Dry wild rice mix is cooked in broth on the stove top. Then onions and garlic are cooked in a skillet. Next a roux is made then milk, cream cheese and cheddar cheese is stirred in to make a sauce. After seasoning, broccoli and the cooked rice are mixed in. The mixture is spread into a baking dish and topped with more cheddar cheese and baked until bubbly.
Course Vegetable
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 16 oz package wild rice mix about 2 cups uncooked
  • 4 cups (1 Qt) chicken or vegetable broth
  • 4 tbsp (½ stick) unsalted butter
  • ½ small yellow onion cut into ¼ inch dice
  • 3 garlic cloves minced
  • 2 tbsp AP flour
  • 1 cup milk
  • Cooking spray
  • 4 oz cream cheese
  • 8 oz sharp cheddar cheese grated (2 cups)
  • 2 tsp garlic salt
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 cups broccoli florets steamed until tender

Instructions

  1. In a medium saucepan, combine the wild rice mix and 3 cups of the chicken broth. Bring to a boil over medium heat, cover, reduce heat to medium-low and cook until rice is tender and the broth is absorbed, about 30 minutes.
  2. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant and slightly browned, about 3 minutes. Sprinkle in the flour and cook for 2 minutes to make a roux. Slowly stir in the milk and remaining 1 cup broth and stir until smooth and starting to thicken.
  3. Preheat oven to 350 F. Spray 9×13 baking dish with cooking spray.
  4. Add the cream cheese and 1 cup cheddar cheese to the roux and stir until the cheese is melted. Add the garlic salt, salt, pepper, broccoli and cooked rice and stir until well combined.
  5. Pour the broccoli mixture into the prepared baking dish and top with 1 cup cheddar cheese. Bake until the cheese is melted and bubbling, 15-20 minutes. Broil for up to 5 minutes if desired.