Broccoli and Cheese Casserole Recipe

Broccoli and Cheese Casserole Recipe

How To Make Broccoli and Cheese Casserole

A classic broccoli casserole loaded with creamy cheese sauce and rice is a great side dish for gatherings. Can be a side dish to grilled or baked chicken.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 4cupsbroccoli florets,lightly steamed or blanched
  • cupscooked rice,any variety
  • ½cuponion,diced
  • ¼cupbutter
  • ¼cupflour
  • 2cupsmilk
  • 3cupsshredded cheddar cheese,divided use
  • 2ozcream cheese,cut into small cubes
  • 1tspsalt
  • ½tsppepper
  • 1tspsmoked paprika,regular paprika can be substituted
  • ¼tspgarlic powder
  • 1cupcrushed buttery cracker crumbs,such as Ritz crackers
  • 2tbspparsley,chopped
  • cooking spray


  1. Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray.

  2. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.

  3. Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4 to 5 minutes or until the sauce has thickened.

  4. Add the cream cheese, 2 cups of shredded cheddar cheese, and the salt, pepper, smoked paprika, and garlic to the sauce. Stir until smooth.

  5. Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.

  6. Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top along with the crushed crackers.

  7. Bake for 20 to 30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.


  • Calories: 463.83kcal
  • Fat: 29.25g
  • Saturated Fat: 14.98g
  • Trans Fat: 0.80g
  • Monounsaturated Fat: 8.34g
  • Polyunsaturated Fat: 2.79g
  • Carbohydrates: 34.11g
  • Fiber: 0.89g
  • Sugar: 4.47g
  • Protein: 16.56g
  • Cholesterol: 72.37mg
  • Sodium: 575.40mg
  • Calcium: 401.21mg
  • Potassium: 305.65mg
  • Iron: 1.73mg
  • Vitamin A: 278.35µg
  • Vitamin C: 35.09mg
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