Broccoli Cheese Rice Casserole is a simple rice casserole baked in a delicious creamy cheese sauce. I used uncooked rice and added broccoli, shiitake mushrooms and Cheddar cheese to it.
Broccoli Cheese Rice Casserole is the casserole that I made to serve with Roasted Spatchcock Chicken and Potatoes Au Gratin. Simply mix cooked rice, mushrooms and broccoli into the luxuriously creamy sauce. So delicious with Roasted Turkey Breast!
You can easily reheat it for an easy lunch! I also love to change it up a bit. Sometimes I add in broccolini instead of broccoli or I like to use asparagus here.
Equipment you'll need
- 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.
Key ingredients
White rice: 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.
Cheese: I always use freshly grated sharp cheddar for this casserole.
Broccoli: Use lots and lots of broccoli
Mushrooms: I love to use maple shiitake mushrooms, but feel free to use button or white mushrooms as well.
How to make broccoli cheese & rice casserole
First things first is place broccoli in hot boiling water for about 2 minutes. Then take it out and set aside. 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.
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.
Storage
This casserole will last for a good 5 days in the refrigerator if packed in air tight container. You can also freeze for up to 1 month.
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
Cheesy Broccoli Mushroom and Rice Casserole
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Ingredients
For the casserole:
- 3 cups chopped broccoli
- 1 tablespoon olive oil
- 10 oz shiitake mushrooms sliced
- ½ onion chopped
- 4 cloves garlic finely chopped
For the sauce:
- 1 cup heavy cream
- 1 cup chicken stock unsalted
- 1 ½ cup cheddar cheese (shredded, divided)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ 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.
Notes
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Km Bogatin says
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.
Olya says
Smart way to use up that evaporated milk!
Monique says
Do i have to use chicken stock?
Olya says
You don't have to! You can use vegetable stock or even water.
Amy Duffy says
Delicious! We also subbed whole milk for heavy cream and it worked fine.
Olga says
Oh, nice tip about substitution!
Jon says
The rice comes out so flavorful and with a perfect texture here! It's my favorite way to eat rice now.
Barbara says
should I cook the caserole first if I want to freeze it or just freeze uncooked. thanks
Olga says
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.
Lee says
I accidentally bought salted chicken stock will that be too salty?
Olya at Whatsinthepan says
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.
R says
Judging by your photo, those are not Shiitake mushrooms!
Jena says
Is it a big deal if using regular milk instead of heavy cream?
Olya at Whatsinthepan says
I would stick to heavy cream, otherwise it might turn out too watery.