Description
This Cheesy Vegetarian Broccoli Rice Casserole is a comforting, creamy, and flavorful dish perfect for a wholesome family meal. Combining tender broccoli florets, shredded carrots, and long grain rice in a rich, cheesy sauce made with cheddar, parmesan, and cream cheese, this casserole is baked to perfection for a hearty and satisfying vegetarian entree.
Ingredients
Scale
Vegetables
- 1 cup (128 g) yellow onion, finely diced
- 4 cups (264 g) fresh broccoli florets, small dice
- 1 cup (100 g) shredded carrots
- 3 garlic cloves, minced
Dairy & Others
- 3 Tablespoons unsalted butter
- 1 ¾ cups whole milk, room temperature
- 4 ounces cream cheese, cubed
- 1 ½ cups (140 g) extra sharp cheddar cheese, shredded
- ½ cup (44 g) grated parmesan cheese
Pantry
- ¾ cup (148 g) uncooked long grain white rice, rinsed and drained
- 1 teaspoon kosher salt, divided, or to taste
- ¼ teaspoon white pepper
- Freshly ground black pepper, to taste
- 1 teaspoon dijon mustard
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch glass baking dish with butter or non-stick spray to prevent sticking during baking.
- Sauté Aromatics: In a large skillet over medium-high heat, melt the 3 tablespoons of unsalted butter. Add the finely diced onion with a pinch of kosher salt and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the white pepper, another pinch of salt, freshly ground black pepper to taste, and the dijon mustard, mixing well to combine flavors.
- Make the Cheese Sauce: Whisk in the whole milk and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat and gradually stir in the cubed cream cheese until the sauce is smooth and creamy. Remove the skillet from heat and stir in the shredded cheddar and grated parmesan cheeses in batches, allowing each to melt fully before adding more.
- Add Vegetables and Rice: Once the cheese sauce is ready, fold in the diced broccoli, shredded carrots, and rinsed long grain rice. Mix thoroughly to ensure everything is evenly coated with the cheesy sauce.
- Bake the Casserole: Transfer the mixture into the prepared baking dish, spreading it into an even layer. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After this time, remove the foil, give the casserole a gentle stir, and bake uncovered for an additional 15-20 minutes or until the rice is tender and fully cooked.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes to set. Optionally, garnish with freshly chopped parsley before serving for a fresh touch.
Notes
- Frozen Broccoli: You can substitute fresh broccoli with a 10-ounce (about 280 grams) bag of frozen broccoli florets. Thaw and drain excess water before adding to the casserole.
- Milk Temperature: Using room temperature milk helps the cheese sauce melt more evenly without curdling.
- Make Ahead: Prepare the casserole up to step 4, cover, and refrigerate for up to 24 hours before baking.
- Cheese Variations: Feel free to substitute or add other cheeses such as mozzarella or gouda for a different flavor profile.
Nutrition
- Serving Size: 1/6 casserole (approximately 1 cup)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
