Marry This Pioneer Woman Broccoli Cheese Rice Casserole is a cheesy and creamy recipe, which is made with tender broccoli and sharp cheddar cheese. It’s the perfect side dish, ready in about 55 minutes.
Jump to RecipePioneer Woman Broccoli Cheese Rice Casserole Recipe Ingredients
- 6 cups fresh broccoli, cut into bite-sized pieces
- 2 cups cooked white rice
- For the Cheese Sauce:
- 3 tablespoons butter
- ¾ cup onion, diced (about 1 small)
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon each garlic powder & black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- Salt to taste
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese, divided
How To Make Pioneer Woman Broccoli Cheese Rice Casserole
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
- Blanch the Broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for just 2 minutes until bright green and tender-crisp. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
- Start the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the flour, garlic powder, and black pepper, and cook for 1-2 minutes, stirring constantly.
- Make it Creamy: Gradually whisk in the milk until the mixture is smooth. Continue to cook, whisking frequently, until the sauce thickens. Remove from the heat.
- Add the Cheese: Stir in the dry mustard, paprika, cream cheese, and 1 ½ cups of the shredded cheddar cheese. Continue stirring until all the cheese is melted and the sauce is smooth. Season with salt to taste.
- Combine and Bake: In a large bowl, combine the blanched broccoli, cooked rice, and the cheese sauce. Pour the mixture into the prepared casserole dish. Top with the remaining ½ cup of shredded cheddar.
- Serve: Bake for 35 minutes, or until the casserole is hot, bubbly, and the top is golden brown. Let it rest for a few minutes before serving.
Recipe Tips
- How to keep the broccoli from getting mushy? The key is to blanch it. Cooking the broccoli for just 2 minutes in boiling water and then shocking it in cold water ensures it stays tender-crisp and bright green, rather than turning to mush in the oven.
- What’s the best cheese for this casserole? A good sharp cheddar will provide the best, most classic flavor. For an even creamier melt, buy a block of cheese and shred it yourself. You can also use cheese blends like a cheddar-jack mix.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
- How do I avoid a dry casserole? The homemade cheese sauce is the secret to a creamy, not dry, casserole. Ensure it’s nicely thickened on the stovetop before you mix it with the other ingredients.
What To Serve With Broccoli Cheese Rice Casserole
This classic comfort food side dish pairs perfectly with a variety of main courses.
- Roasted or Fried Chicken
- Pork Chops
- Meatloaf
- Grilled Steak
How To Store Broccoli Cheese Rice Casserole
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat the casserole in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can also microwave individual portions.
Broccoli Cheese Rice Casserole Nutrition Facts
- Calories: 287 kcal
- Protein: 14g
- Carbohydrates: 25g
- Fat: 14g
- Saturated Fat: 9g
- Sodium: ~450mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. There’s no need to blanch them first. Just thaw them and pat them very dry to remove excess moisture before adding them to the casserole mixture.
Can I add a protein to make it a main dish?
Absolutely. Stir in 2 cups of cooked, shredded chicken or diced ham along with the broccoli and rice to turn this side dish into a complete meal.
Why is my cheese sauce grainy?
A grainy sauce is often caused by using pre-shredded cheese (which has anti-caking agents) or by overheating the sauce after the cheese has been added. Use freshly shredded cheese and stir it in off the heat for the smoothest result.
Try More Recipes:
- Pioneer Woman Cheesy Refried Bean Casserole Recipe
- Pioneer Woman Italian Wedding Casserole Recipe
- Pioneer Woman John Wayne Casserole Recipe
Pioneer Woman Broccoli Cheese Rice Casserole Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings20
minutes35
minutes287
kcalThis cozy casserole combines tender broccoli, fluffy rice, and a rich homemade cheese sauce, baked to golden perfection.
Ingredients
6 cups fresh broccoli florets
2 cups cooked white rice
Sauce: 3 tbsp butter, ¾ cup diced onion, 3 tbsp flour, 2 cups milk, seasonings (garlic powder, pepper, dry mustard, paprika, salt), 3 tbsp cream cheese, 2 cups shredded cheddar (divided).
Directions
- Preheat oven to 350°F. Blanch broccoli for 2 minutes and drain.
- In a saucepan, cook onion in butter. Stir in flour and seasonings.
- Slowly whisk in milk until the sauce thickens.
- Remove from heat and stir in cream cheese and 1 ½ cups of the cheddar until smooth.
- In a large bowl, combine the cheese sauce, blanched broccoli, and cooked rice.
- Pour into a greased 2-quart casserole dish.
- Top with the remaining ½ cup of cheddar and bake for 35 minutes until bubbly.
Notes
- Do not overcook the broccoli during the blanching step; it should still be crisp.
- Using sharp cheddar cheese will provide the most robust flavor.
- This casserole can be fully assembled and refrigerated a day in advance; just add the topping before baking.
- For the creamiest sauce, shred your own cheese from a block.
