We just love a good casserole and this easy broccoli and rice casserole gets a top spot on our list of favorite recipes. Made with brown rice, milk, grated Cabot Sharp Cheddar (or grated Cabot Lite50 Sharp Cheddar), minced garlic and Dijon mustard, and topped with panko bread crumbs, this is one savory and satisfying meal that will please the entire family. Once you’ve made this broccoli cheese casserole rice dish, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make 8 servings, begin by preheating your oven to 375°F.
Prepare the rice according to package directions (to yield 4 cups of cooked brown rice).
Melt Cabot Salted Butter in a medium saucepan over medium-high heat. Add flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in milk and cook, stirring constantly, just until small bubbles form around the edge of the pan.
Lower heat and add grated Cabot Sharp Cheddar (or grated Cabot Lite50 Sharp Cheddar) in small handfuls, stirring well after each addition, until smooth. Stir in the salt, pepper, minced garlic and Dijon mustard and remove from heat.
Combine the cooked rice, broccoli and cheese sauce in a large bowl. Spoon into a 2-quart casserole dish lightly coated with cooking spray. Top with panko breadcrumbs and spray lightly with cooking spray.
Bake for 20 minutes or until heated through. Enjoy!
If you love this easy broccoli cheese rice casserole and want a similar dish that includes chicken, you’ll want to also try our White Cheddar, Chicken & Broccoli Casserole! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this cheesy broccoli casserole recipe, so please rate and review it once you’ve tried it.
2 cups dry instant brown rice
2 tablespoons Cabot Salted Butter
2 tablespoons King Arthur Unbleached All-Purpose Flour
1½ cups milk
6 ounces Cabot Sharp Cheddar or Cabot Lite50 Sharp Cheddar, grated (about 1½ cups)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon minced garlic
1 teaspoon Dijon mustard
2 cups broccoli florets, steamed and chopped
½ cup panko bread crumbs
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 375°F.
PREPARE rice according to package directions (to yield 4 cups cooked brown rice).
MELT butter in medium saucepan over medium-high heat; add flour and cook, stirring constantly, for about 2 minutes.Gradually whisk in milk; cook, stirring constantly, just until small bubbles form around edge of pan. Lower heat and add cheese in small handfuls, stirring well after each addition, until smooth. Stir in salt, pepper, garlic and mustard; remove from heat.
COMBINE cooked rice, broccoli and cheese sauce in a large bowl; spoon into 2-quart casserole dish lightly coated with cooking spray. Top with breadcrumbs and spray lightly with cooking spray.
BAKE for 20 minutes or until heated through.
I liked this way more than I expected. Rather than instant, I used leftover brown jasmine rice I had in the fridge and extra sharp Cabot cheese. You could use frozen chopped broccoli, but I was also lucky enough to have fresh. Before baking I did need to add more milk, but that may have been because I used the leftover rice. Overall, this worked out well enough I will do it again.