broccoli rice casserole

Creamy Broccoli Rice Casserole

Olive Oil

Butter

Onions

Garlic Cloves (minced)

Rice

All Purpose Flour

Milk

Chicken or Vegetable Broth

Thyme

Oregano

Salt and pepper

Cheese

Heat olive oil and butter in a heavy bottomed pan or dutch oven.

Saute the onions and garlic till the onions are translucent.

Add the rice and saute it for 2-3 minutes. Once the rice is toasted, add the flour and saute it for a minute.

Pour the milk in slowly while whisking continuously till the sauce thickens. Pour in the broth, thyme, oregano, salt and pepper. Bring this to boil and then turn it down to medium low and cover and cook for 15-20 minutes till the rice is almost cooked.

Add the broccoli and gently stir it around. Cover again and cook for 2-3 minutes. Stir in 1 cup cheese and mix it up. Top with the remaining cheese and cover the lid. Allow the cheese to melt and then serve hot. Alternatively, you can add the cheese on top and broil it in the oven for a few minutes to brown it.

This vegan broccoli rice casserole makes such a great side dish! You won&#x27;t believe how cheesy and creamy it is completely without dairy products. And it&#x27;s so easy to make! 

Vegan Broccoli Rice Casserole

vegan margarine

brown rice ((equals 2 cups uncooked))

broccoli florets

onion, finely chopped

vegan shredded cheese

fresh parsley, chopped

raw cashews

unsweetened almond or soy milk

nutritional yeast

onion powder

garlic

salt

corn starch

white or yellow miso paste

Dijon mustard

Preheat your oven to 350 °F. Wash the broccoli and cut it into florets. Cook the broccoli either on the stovetop or in an Instant Pot (choose &quot;0 minutes&quot; on manual). 

Grease a large baking dish with vegan margarine. 

Heat some oil in a pan and sauté the chopped onion until it&#039;s translucent. This should take about 3 minutes. 

Place all of the ingredients for the sauce into a high speed blender and process until smooth. 

In a large bowl, combine the cooked rice, the cooked broccoli, the sautéed onion, and the sauce. Stir carefully. 

Transfer to the prepared baking dish, add the shredded vegan cheese and bake for 15 minutes. Sprinkle with freshly chopped parsley and serve immediately. Enjoy! 

This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

Broccoli Rice Casserole from Scratch

broccoli

white rice

butter

onion (diced (about 1 small))

flour

milk

¼ teaspoon each garlic & black pepper

dry mustard powder

paprika

cream cheese

cheddar cheese (divided)

Preheat oven to 350°F.

Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.

Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 ½ cups cheddar cheese. Stir until melted.

Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.

Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

https://content.jwplatform.com/videos/X2bqEeJs.mp4

This Broccoli Rice Casserole is made from scratch (and contains no condensed soup)! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

Broccoli Rice Casserole

This Chickpeas and Rice Recipe is a vegetarian version of chicken and rice that uses all those familiar, comforting Midwest flavors in a 40-minute meatless meal that’s about to become a family favorite! 

Chickpeas and Rice

tablespoons olive oil

yellow onion, diced

carrots

celery

garlic,

thyme

oregano

sage

(15 oz.) can chickpeas, drained

vegetable broth

heavy cream

cheddar cheese

Parmesan

Kosher salt

cracked pepper

Heat oil in a large saute pan over medium high heat.

Add onion, carrot, celery, and a couple large pinches of salt and pepper.

Cook, stirring frequently, for 8 minutes.

Add garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.

Add a splash of broth to deglaze the pan and scrape the yummy bits off the bottom.

Add broccoli, chickpeas, rice, remaining vegetable broth, cream, cheddar, Parmesan, and a couple large pinches of salt and pepper.

Bring to a gentle boil over medium high heat, stirring every couple minutes so that the rice doesn't stick to the pan. Once it's boiling, give it a good stir.

Reduce heat to low, cover, and simmer for 10 minutes. Remove cover, give it a good stir so the rice can cook evenly.

Then cover and cook for another 6-8 minutes until rice is cooked through.

Season to taste with salt and pepper and enjoy!

I have no doubt that you're going to love this chickpeas and rice as much as my family did! My daughter will eat broccoli with reckless abandon so this is one of her favorite meals!!

Such a great recipe! I always want chicken and rice for dinner but my partner tries to get us to eat more plant-based meals so this was a great compromise. Leftovers were great the next day as well!

We have been staring at these pictures for the last couple minutes.  This looks so good.  We plan to make it later this week.  Yay one pot meals.

Very tasty and filling! I’m always looking for one pot vegetarian meal ideas and this definitely was a winner, will be making again.

Broccoli Cheese Rice Casserole is a creamy, cheesy, flavor-filled side dish perfect for holidays on any weeknight dinner. This classic baked green rice casserole is filled with rice, broccoli, and cheese, and water chestnuts add that extra crunch. Cheesy broccoli and rice casserole is one of my favorite recipes to serve on Thanksgiving because it&#x27;s so easy, and you can make it ahead of time too!

Broccoli Cheese Rice Casserole (Green Rice Casserole)

c. minute rice

water chestnuts

cream of mushroom soup (click for recipe!)

milk ((use soup can to measure))

lb. approx. 3 inches Velveeta, cubed

Cook broccoli according to directions and drain.

Cook rice in 1 cup water (by instruction)

Add all ingredients together (except shredded cheese) and mix well. Sprinkle with shredded cheese.

Bake at 350 degrees for 30-45 minutes or until hot and bubbly.

Enjoy

Cheesy chicken and broccoli rice casserole is cheesy, creamy and totally comforting side dish that is perfect with any meal. Make it for special occasions or simply enjoy for everyday dinner! This rice casserole isn’t boring and dull, it’s jazzed with flavors! Truly a keeper recipe!

Cheesy Chicken Broccoli Rice Casserole

rice

chicken breasts

Italian seasoning

olive oil

chicken stock

unsalted butter

onion

garlic (minced)

mustard powder

cayenne pepper

cheddar cheese (fresh grated)

Salt n pepper

Clean chicken breast, pat it dry with kitchen paper towel. Cut into small bite size pieces. To the chicken add a pinch of salt and freshly ground pepper, Italian seasoning and ½ teaspoon cayenne pepper. Mix well to coat evenly.

Heat olive oil in a pan. Saute chicken pieces until seared on all sides. Don’t completely cook the chicken pieces. Remove seared chicken pieces from the pan into a separate bowl.

Into the same pan add chicken stock (use vegetable stock vegetarian option). Add rice into the boiling water. Reduce flame to low, cover the pan with lid and cook rice until done for about 10-12 minutes(time may vary depending on the pot your use and the type of rice.) Once rice is cooked, remove it into a bowl.Jo’s Tip: DO NOT USE MINUTE RICE FOR THIS RECIPE!

Rinse broccoli under tap water. Chop into small bite sized pieces. Boil broccoli florets in boiling water for 2 minutes. You want it broccoli to still have a crunch. Don’t cook the broccoli through. Using slotted spatula, transfer immediately half cooked broccoli into a bowl.

Prep:

Note – skip this step if you are using canned soup in your dish.

Melt butter in a pan. Saute yellow onions until tender.

Add minced garlic and stir for a minute.

Next add flour, dry mustard powder, a pinch of salt and pepper, and remaining cayenne pepper.

Reduce flame to medium low. Keep stirring to cook the flour mix. Make sure you don’t brown or burn the flour.

Slowly pour milk into the flour onion mix while whisking constantly. Pour all the milk and keep stirring. Cook the sauce for few minutes on low flames.

Add cream cheese and half of freshly grated cheddar cheese to the sauce mix. Whisk continuing to cook on low flame until cheese is melted and blended through.

Make The Sauce:

In a large bowl gently stir half cooked broccoli, sautéed chicken, hot cooked rice and cheese sauce until combined. Transfer the mix into a greased ceramic or oven proof glass casserole or baking dish. Spread evenly.

Sprinkle remaining grated cheddar cheese on top.

Jo’s Tip: additionally add ritz cracker or bread crumb topping on top of grated cheese.

Ritz cracker topping - combine crushed ritz cracker with melted butter and sprinkle on top of cheese before baking.

Bread crumb topping-toss fresh soft bread crumbs with melted butter, sprinkle it on top just before it goes into the oven.

Cover with aluminium foil (you can bake uncovered. Keep close eye on casserole to ensure cheese does not brown)

Bake in pre-heated oven at 350 degree Fahrenheit for about 20-30 minutes or until cheese is bubbly.

Serve and enjoy!

Bake Until Bubbly:

https://www.youtube.com/watch?v=R6SnjM542vc&feature=youtu.be

Cheesy chicken and broccoli rice casserole is cheesy, creamy and totally comforting side dish that is perfect with any meal. Click on the detailed recipe link for measurements and other tips!
Detailed Recipe Link - https://www.currytrail.in/chicken-broccoli-rice-casserole/

Chicken Broccoli Rice Casserole

This easy Broccoli Rice Casserole is the perfect side dish for dinner tonight! Made in one pot, completely from scratch, this cheesy side dish is a total crowd pleaser. Delicious enough for the holidays yet easy enough for weeknight dinners!

broccoli broccoli

unsalted butter (I used Challenge butter)

extra virgin olive oil

onion (finely diced)

¼ cups long grain white rice (not cooked)

chicken stock (or broth, low sodium)

¼ cups half and half

cheddar cheese (grated)

Parmesan cheese

unsalted butter (melted, I used Challenge butter)

breadcrumbs

¼ teaspoon smoked paprika

Preheat oven to 400°F and lightly grease a 9 x 13 baking dish, set aside.

Cook broccoli by placing in a microwave bowl and covering. Microwave for 3½ to 4 minutes until broccoli is tender and bright green. Do not overcook. (Alternatively, bring a large pot of water to a boil, add broccoli and cook for 4 minutes until broccoli is bright green and tender. Remove with a slotted spoon and let drain thoroughly before adding to recipe.)

In a large deep skillet or dutch oven, melt butter and olive oil together over medium heat. Add the diced onions and cook, stirring frequently, until translucent, about 6 to 8 minutes.

Stir in rice and garlic and continue cooking, stirring continuously, for about 1 minute.

Add in the chicken stock, half and half and salt and stir to combine. Bring the mixture to a boil and then reduce the heat to medium low. Cook, stirring frequently, until the rice is tender, about 22 to 25 minutes. Remove from heat.

Carefully stir in the cooked broccoli, grated cheddar cheese and Parmesan cheese making sure to evenly distribute the ingredients.

Transfer to the prepared baking dish (or, if using an oven safe skillet, consider baking it right in the skillet) and prepare the topping.

In a small bowl, stir to combine the melted butter, Panko breadcrumbs, smoked paprika and Parmesan cheese. Sprinkle the topping over the casserole.

Bake the casserole for 15 to 20 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664136266/htl2beimbktzqm4cepw6.mp4

This easy Broccoli Rice Casserole is the perfect side dish for dinner tonight! Made in one pot, completely from scratch, this cheesy side dish is a total crowd pleaser and is delicious enough for holidays yet easy enough for weeknight dinners.

This Sausage and Broccoli Casserole recipe is such a comforting dinner idea! This broccoli rice casserole recipe is great for potlucks, holidays or dinner at home!

Sausage and Broccoli Casserole

sausage,

mushrooms, cleaned & sliced

onion, diced

black pepper

white wine

chicken broth

cream

parmesan cheese (divided)

(10 ounce) bags frozen brown rice

panko bread crumbs

Add the sausage to a large skillet over medium heat. Brown the sausage, breaking up as it cooks. Once the sausage has browned, remove it from the skillet and add to a large bowl, leaving any drippings in the pan.

Add the butter to the skillet. Once the butter is melted, add mushrooms and onions, salt, pepper and thyme. Cook until the mushrooms have browned and the onions have softened, about 5-7 minutes.

Add the garlic and cook 1 minute longer, then sprinkle the flour over the mushrooms and onions. Stir to combine the flour completely, cooking for about 1 minute.

Pour the wine into the skillet mixing into the mushrooms and onions, then let the wine reduce for 1 minute. Pour in the chicken broth and heavy cream and stir. Let the sauce come to a simmer and cook for 5 minutes to thicken.

Add the chopped broccoli, 1/4 cup of parmesan cheese and the frozen rice to the bowl with the sausage. Pour in the sauce from the skillet and stir to combine the ingredients together.

Pour into a 9&#8243; x 13&#8243; baking dish, cover with foil and bake for 20 minutes.

Remove the casserole from oven, take off the foil and top with remaining 1/4 cup of parmesan cheese and the panko bread crumbs.

Return the dish to the oven and bake for another 10 minutes, or you can place the casserole under your broiler for 5 minutes for an extra crispy topping!

This comforting cheesy broccoli rice casserole is a complete meal! With broccoli, cauliflower rice, and ham instead of chicken!

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