Broccoli Casserole (+Video)
This homemade Broccoli Casserole is deliciously creamy, cheesy, and really easy! Made with broccoli, onion, garlic, cheddar cheese and rice!
A CREAMY, CHEESY BROCCOLI CASSEROLE
This recipe for cheesy broccoli rice casserole is always a hit at potlucks or holidays. It is made completely from scratch. I don’t mind canned soups at all in recipes – I think they can add great flavor. However, I know a lot of folks like to skip the canned stuff so we’re doing this one with half and half to achieve that same creaminess.
FREQUENTLY ASKED QUESTIONS:
Broccoli casserole consists of broccoli, rice, cheddar cheese, eggs and milk. There are many different ways to make broccoli casserole but this is the basic recipe.
Yes. I always slightly overcook my rice for this recipe because I like the way it binds a little more, but this is personal preference based on desired texture.
Yes. It only needs to be cooked gently for 4-5 minutes in a skillet.
Yes. Fresh or frozen broccoli can be used in broccoli casserole. If using frozen, you need to make sure it is completely defrosted and any excess moisture should be dried with a paper towel before continuing with the recipe.
Using eggs in broccoli casserole are what help to bind everything together. The starch released from the rice also helps to naturally thicken the casserole as it cooks.
No. It is completely optional.
Store leftovers in a covered container in the refrigerator for up to 3 days. Broccoli casserole can also be frozen. Wrap and cover well and it will store for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- olive oil
- yellow onion
- broccoli florets
- vegetable broth
- garlic paste
- eggs
- half and half
- fresh basil (optional)
- salt and pepper
- long grain white rice
- shredded cheddar cheese
HOW TO MAKE BROCCOLI CASSEROLE:
Preheat the oven to 350 degrees F and grease a medium casserole dish or 9×9-inch baking pan with nonstick spray and set aside. Add the oil and chopped onion to a large skillet and cook over medium heat, stirring frequently, until the onions start to soften, about 3 to 4 minutes.
Add the broccoli florets and vegetable broth to the pan and stir frequently until the broth has been absorbed and the broccoli is bright green, about 4 to 5 minutes. Add in the garlic paste and cook for 1 minute more, stirring frequently so the garlic doesn’t burn. Remove from heat.
In a large mixing bowl, beat together the eggs, half & half, basil, salt, and pepper until combined.
Add the broccoli and onion mixture, rice, and ½ cup of the cheddar cheese to the bowl with the egg mixture and stir until evenly mixed.
Transfer the mixture to the prepared baking dish and top with the remaining half cup of cheddar cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
Remove from the oven and garnish with parsley before serving.
CRAVING MORE RECIPES?
The Best Broccoli Casserole (+Video)
Ingredients
- 1 Tablespoon olive oil
- ½ yellow onion, finely diced
- 1 head broccoli florets
- ¼ cup vegetable broth
- 1 Tablespoon garlic paste
- 2 large eggs
- ½ cup half and half
- 2 Tablespoons fresh basil, chopped (optional)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups cooked long grain white rice
- 1 cup shredded cheddar cheese (divided use)
Instructions
- Preheat the oven to 350F degrees and grease a medium casserole dish or 9×9-inch baking pan with nonstick spray and set aside.
- Add 1 Tablespoon olive oil and 1/2 yellow onion, finely diced to a large skillet and cook over medium heat, stirring frequently, until the onions start to soften, about 3 to 4 minutes.
- Add in 1 Tablespoon garlic paste and cook for 1 minute more, stirring frequently so the garlic doesn’t burn. Remove from heat.
- Remove foil and bake for an additional 10 minutes. Remove from the oven and garnish with chopped fresh or dried parsley before serving (optional).
Video
Notes
- You’ll need 4 cups of cooked rice for this recipe. This can be made with leftover rice or made up ahead of time or freshly cooked. You can use Jasmine or Basmati, really any long grain white rice will do. I like to cook my rice in vegetable or chicken broth for additional flavor, however, water may be used if you do not have broth on hand.
- I always slightly overcook my rice for this recipe because I like the way it binds a little more, but this is personal preference based on desired texture.
- You can double the amount of broccoli, if desired.
- The head of broccoli used in this recipe was ½ lb and only the florets are used. The stem is discarded.
- I used store bought garlic paste but you could use just regular minced garlic.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe is a winner! I’ve made it 5 times in a month because my whole family loves it. The first 2 times I made it exactly as is and it was amazing. Then I decided to make it a whole meal in one and add diced up chicken and it made it even better! This is a great penny pinching meal to feed the masses. Just be aware that everyone will want seconds.
Yay!! I love hearing that Amanda!! What a great comment and I really appreciate you taking the time to come back and review!
Can I make this and then put in fridge until it’s ready to be baked?
Yes you sure can! You’ll just want to add a few minutes onto the baking time since you’re cooking from cold.
This was amazing. Thank you so much for sharing!
So great to hear that! Thank you Ashley!
Can frozen broccoli be used for this? I have a lot that I have frozen and need to use up. I love your recipe cause it does not use canned soup. Thanks ahead of time for your answer and love your recipes.
Frozen broccoli can be very wet and add too much moisture. You would need to let it thaw and then drain it really well and pat it dry or else it’s going to be a soppy mess. Even then I can’t guarantee how the texture will be in the final dish.