Broccoli Rice Casserole
The BEST cheesy broccoli rice casserole without canned soup. Easy, healthy, and a family favorite side dish for any main dishes and holidays.
Foto: Well Plated
Ingredients
- 1 can low-sodium chicken broth (or low-sodium vegetable broth (14.5-ounces))
- 2 cups instant brown rice (if you use white rice or non-instant rice, the cooking time and amount of liquid needed will differ)
- 1 pound broccoli florets (chopped into bite-sized pieces (about 8 cups))
- 4 tablespoons butter (divided)
- 1 small yellow onion (diced)
- 4 medium carrots (peeled and cut into 1/4-inch dice (about 1/2 pound))
- 3/4 teaspoon kosher salt (divided)
- 3/4 teaspoon garlic powder (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk ((I used skim))
- 1 tablespoon Dijon mustard
- 3/4 cup nonfat plain Greek yogurt
- 1 cup shredded sharp cheddar cheese ((about 4 ounces))
- 1/2 cup panko bread crumbs
- 2 tablespoons grated Parmesan
Steps
-
Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or similar 2 1/2-quart casserole dish.
-
Bring the broth to a boil in a large pot, then add the rice.
-
Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and cook for 5 minutes. Remove the pot from the heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
-
Meanwhile, in a dutch oven or other large deep pot over medium heat, heat 2 tablespoons of butter. As soon as it melts, add the onion, carrot, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until the onion is soft and starting to brown, about 4 to 6 minutes.
-
Grab a whisk and keep it handy. Sprinkle flour over the vegetables and cook, stirring with a wooden spoon, until all of the white parts of the flour disappear. Splash the milk into the pot a little at a time, whisking to keep the sauce smooth. Once all the milk is added, stir constantly and cook until thickened, about 7 to 10 minutes.
-
Remove from the heat and whisk in the Dijon and remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Let cool slightly, then stir in the Greek yogurt and cheddar cheese until smooth.
-
With a large spoon, scoop the rice and broccoli into the pot with the cheese mixture. Stir to combine the rice and broccoli with the creamy sauce. Spoon the mixture into the prepared baking dish and spread it into an even layer.
-
In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the panko and Parmesan and stir to combine. Sprinkle the topping over the casserole.
-
Cover the casserole (with the lid or foil if it doesn’t have an oven-safe lid) and bake for 15 minutes, then uncover and continue baking until hot and bubbly and the panko is toasted, about 15 to 20 additional minutes. Let stand for 10 minutes, then serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (31% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| can low-sodium chicken broth | 1 | Rp 12.000/kg | Rp 1.200 |
| instant brown rice | 2 cups | Rp 3.500/bungkus | Rp 8.235 |
| broccoli florets | 1 pound | - | - |
| butter | 4 tablespoons | - | - |
| small yellow onion | 1 | - | - |
| medium carrots | 4 | - | - |
| kosher salt | 0.75 teaspoon | - | - |
| garlic powder | 0.75 teaspoon | Rp 8.000/100g | Rp 300 |
| ground black pepper | 0.5 teaspoon | - | - |
| all-purpose flour | 2 tablespoons | - | - |
| milk | 1 cups | - | - |
| Dijon mustard | 1 tablespoon | - | - |
| nonfat plain Greek yogurt | 0.75 cup | Rp 15.000/200g | Rp 13.331 |
| shredded sharp cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
| panko bread crumbs | 0.5 cup | - | - |
| grated Parmesan | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
Loading comments...