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–+ servings
Pamela Dunlap

Broccoli Cheddar Brown Rice Casserole

Imagine it’s a cozy weeknight dinner. You’ve got your broccoli cheddar brown rice casserole steaming on the table.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh broccoli florets: Chopped into bite-sized pieces for even cooking.
  • 4 medium carrots: Peeled and diced into ¼-inch pieces for sweetness.
  • 1 small yellow onion: Finely diced to add a layer of flavor.
  • 2 cups instant brown rice: The hearty base of the casserole.
  • 1 can 14.5 ounces reduced-sodium chicken or vegetable broth: Keeps it moist without being too salty.
  • 2½ cups milk: I typically use skim but you can choose any kind.
  • ¾ cup plain nonfat Greek yogurt: For creaminess with added protein.
  • 1 tablespoon Dijon mustard: Adds a mustardy tang that lifts the flavor.
  • 1 cup sharp cheddar cheese shredded: The star of the show!
  • 2 tablespoons all-purpose flour: Thickens the casserole.
  • 4 tablespoons unsalted butter: Essential for flavor and richness.
  • ½ teaspoon freshly ground black pepper: For seasoning.
  • ¾ teaspoon garlic powder: Brings out the savory notes.
  • ¾ teaspoon kosher salt: To enhance the natural flavors.
  • ½ teaspoon smoked paprika: For that gentle warmth.
  • 1 teaspoon fresh thyme leaves: Optional but adds a lovely herbal note.
  • ½ cup panko breadcrumbs: For a crunchy topping.
  • 2 tablespoons finely grated Parmesan cheese: Extra cheese!

Equipment

  • Oven, Bowls

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 350°F (175°C). This gives the casserole the perfect environment to cook evenly.
Step 2: Prepare the Rice
  1. Cook the instant brown rice according to package instructions. Set it aside. This will be the foundation of our dish.
Step 3: Sauté the Vegetables
  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and carrots. Sauté until they soften, about 5 minutes. Toss in the broccoli florets and cook for an additional 3-4 minutes.
Step 4: Create the Cheese Sauce
  1. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk and broth. Cook until the mixture thickens.
Step 5: Add Creaminess
  1. Remove from heat and stir in the Greek yogurt, Dijon mustard, shredded cheddar, garlic powder, smoked paprika, thyme, salt, and pepper. Mix until smooth and creamy.
Step 6: Combine Everything
  1. In a large bowl, combine the cooked rice, sautéed vegetables, and cheese sauce. Mix well to ensure every grain of rice and veggie is coated in cheesy goodness.
Step 7: Transfer to Baking Dish
  1. Pour the mixture into a greased casserole dish. Spread it evenly.
Step 8: Top with Crunch
  1. In a small bowl, mix panko breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the casserole for an irresistible crunchy topping.
Step 9: Bake
  1. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbling.
Step 10: Serve and Enjoy!
  1. Allow it to cool for a few minutes before serving. This dish pairs beautifully with the suggestions mentioned earlier.

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 15gFat: 10gFiber: 3g

Notes

  • Use fresh vegetables: Fresh broccoli and carrots will impart better flavor and texture than frozen options.
  • Experiment with cheeses: While sharp cheddar is the star, mixing in mozzarella or gouda can offer exciting flavor variations.
  • Add protein: For a heartier meal, consider adding shredded chicken, sautéed mushrooms, or cooked lentils.
  • Make ahead: This casserole actually tastes better the next day. Prepare it in advance and just pop it in the oven when you’re ready.
  • Watch the baking time: Don’t overbake! Remove it from the oven once the top is golden brown to avoid a dry casserole.

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