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Broccoli Cheese Rice Casserole

December 6, 2018 by Olya 14 Comments

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Broccoli Cheese Rice Casserole is baked in a delicious creamy cheese sauce! Your whole family will love this vibrant casserole!Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole is the casserole that I made to serve with Roasted Spatchcock Chicken and Potatoes Au Gratin. Since then, it became a staple in our family. And now we all  look forward to it so much on weekends and holidays! Just mix cooked rice, mushrooms and broccoli into the luxuriously creamy sauce. So delicious with Roasted Turkey Breast!

You can simply reheat it for an easy lunch!  I also love to change it up a bit. Sometimes I add in broccolini instead of broccoli. I also like to use asparagus here. This casserole will last for a good 5 days in the refrigerator.

What you will need to make Broccoli Cheese Rice Casserole

  • First you will need a medium saucepan to boil broccoli.
  • You will also use a medium skillet to cook onions and soften mushrooms.
  • Finally, you will bake it in the medium casserole dish.

Broccoli Cheese Rice Casserole

 

How much rice to use for Cheesy Broccoli Casserole

A word of caution about rice. You will be using 3 cups of cooked rice, which is actually 1 cup of uncooked rice. Make sure to measure exactly 1 cup of rice and use 2 cups of water for boiling. I would also use ½ teaspoon of salt, but it’s optional

Tips and Tricks

First things first for this Broccoli Cheese Rice Casserole is cooking your broccoli. Place broccoli in boiling water for about 2 minutes. Then take it out. You still want it slightly crisp as it cooks more in the oven.

Next, you will cook onions, garlic and mushrooms on medium-low heat. I love to use maple shiitake mushrooms, but feel free to use any type of mushrooms you like best.

How to make sauce

Once your mushrooms are ready to go, simply add heavy cream and chicken stock to the same skillet.

Then, I go ahead and add in garlic powder, salt and pepper. You can also add onion powder at this point as well.

How to add cheese

Add in some shredded cheese to your casserole, and mix it in well.  I always use freshly grated sharp cheddar for this casserole. But some of you like more cheese in your Broccoli Cheese Rice Casserole, so feel free to add some shredded to this if you’d like.  When I add more cheese I stick to about 2 cups for best results. Finally we will sprinkle some cheese on top!Broccoli Cheese Rice Casserole

Can you make it in advance?

I recommend to refrigerate it for up to 3 days. But you can definitely freeze this cheese broccoli casserole as well. So feel free to make it in advance of the holidays!

More hearty recipes to enjoy:

Cheddar, Thyme and Beer Potatoes Au Gratin
Zesty Brussels sprout Coleslaw with Horseradish
Brussels sprouts and Bacon Gratin with Gruyere cheese
Green Bean and Chicken Skillet with Gruyere cheese and Bread Crumbs

Broccoli Cheese Rice Casserole dish
Print Recipe
5 from 4 votes

Cheesy Broccoli Mushroom Rice Casserole

Bright and vibrant with lots of shiitake mushrooms.
Prep Time20 mins
Cook Time19 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: broccoli, mushroom and rice casserole
Servings: 6 servings
servings
Author: Olya

Ingredients

For the casserole:

  • 3 cups chopped broccoli
  • 1 tbsp olive oil
  • 10 oz shiitake mushrooms sliced
  • 1/2 onion chopped
  • 4 cloves garlic finely chopped

For the sauce:

  • 1 cup heavy cream
  • 1 cup chicken stock unsalted
  • 1 1/2 cup cheddar cheese (shredded, divided)
  • 1 teaspoon garlic powder
  • 1 tsp salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked white rice (which equals 1 cup of uncooked rice)

Instructions

  • Preheat oven to 350F and start heating the water in a medium saucepan for the broccoli.
  • Add the broccoli to the medium saucepan with water. Cook for only 2-3 minutes. Drain and set aside.
  • Preheat large skillet at medium high heat. Add olive oil. Add chopped onions, garlic and mushrooms and cook them for 4-5 minutes until softened.
  • Next add heavy cream, chicken stock, 1 cup cheese, salt, garlic powder and black pepper to the skillet. Bring the mixture to a simmering point allowing the sauce to thicken a bit, just about 2 minutes.
  • Add cooked rice and broccoli to the skillet with the sauce and mix well.
  • Transfer the mixture from the skillet onto a baking casserole. Sprinkle with the remaining cheddar cheese on top. Bake for 20 minutes.
Nutrition Facts
Cheesy Broccoli Mushroom Rice Casserole
Amount Per Serving
Calories 509 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Cholesterol 112mg37%
Sodium 664mg29%
Potassium 464mg13%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 14g28%
Vitamin A 1440IU29%
Vitamin C 42.9mg52%
Calcium 279mg28%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Adapted from Sunny Anderson's Cheesy Mushroom and Broccoli Casserole (Food Network)

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Filed Under: Holiday Recipes, Main Dishes, Vegetarian Tagged With: broccoli, Creamy Sauce, garlic, mushroom, Thanksgiving

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Reader Interactions

Comments

  1. Km Bogatin

    November 1, 2020 at 5:45 pm

    Covid times 2020. I used what i had. Added half a can of tuna, used 4 frozen spinach balls and frozen green/red/ yellow pepper mix. Had a few large mushrooms. Evaporated milk had to be used up.
    It was delish.

    Reply
    • Olya

      November 1, 2020 at 7:10 pm

      Smart way to use up that evaporated milk!

      Reply
  2. Monique

    October 16, 2020 at 9:48 pm

    Do i have to use chicken stock?

    Reply
    • Olya

      October 21, 2020 at 11:27 pm

      You don’t have to! You can use vegetable stock or even water.

      Reply
  3. Amy Duffy

    May 26, 2020 at 8:54 am

    Delicious! We also subbed whole milk for heavy cream and it worked fine.

    Reply
    • Olga

      May 29, 2020 at 5:52 pm

      Oh, nice tip about substitution!

      Reply
  4. Jon

    February 10, 2020 at 10:32 pm

    The rice comes out so flavorful and with a perfect texture here! It’s my favorite way to eat rice now.

    Reply
  5. Barbara

    January 30, 2019 at 1:15 pm

    should I cook the caserole first if I want to freeze it or just freeze uncooked. thanks

    Reply
    • Olga

      January 30, 2019 at 10:08 pm

      You can freeze it uncooked, but without heavy cream. Because when mixed in with other liquids, it will become diluted in its fat content and might disintegrate when defrosted. Add it into the casserole immediately before it goes into the oven.

      Reply
  6. Lee

    November 23, 2017 at 11:43 am

    I accidentally bought salted chicken stock will that be too salty?

    Reply
    • Olya at Whatsinthepan

      November 23, 2017 at 1:54 pm

      It should be fine – I specified sodium free chicken stock in order to avoid anyone overloading on their salt intake, since I also have 1 teaspoon of salt in it. It also depends how salty your chicken stock is. You can always adjust by adding less salt to the recipe.

      Reply
  7. R

    August 13, 2017 at 4:43 pm

    Judging by your photo, those are not Shiitake mushrooms!

    Reply
  8. Jena

    February 28, 2017 at 2:27 pm

    Is it a big deal if using regular milk instead of heavy cream?

    Reply
    • Olya at Whatsinthepan

      February 28, 2016 at 10:14 pm

      I would stick to heavy cream, otherwise it might turn out too watery.

      Reply

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