Description

This Cheesy Vegetarian Broccoli Rice Casserole is a comforting, rich, and flavorful dish that combines tender broccoli florets, shredded carrots, and fluffy rice in a creamy, cheesy sauce made from sharp cheddar, parmesan, and cream cheese. Baked to perfection with a golden top, this casserole is perfect as a hearty side dish or a satisfying vegetarian main course.

Ingredients

Scale

Vegetables & Aromatics

1 cup (128 g) yellow onion, finely diced
3 garlic cloves, minced
4 cups (264 g) fresh broccoli florets, small dice
1 cup (100 g) shredded carrots

Dairy & Fats

3 Tablespoons unsalted butter
1 ¾ cups whole milk, room temperature
4 ounces cream cheese, cubed
1 ½ cups (140 g) extra sharp cheddar cheese, shredded
½ cup (44 g) grated parmesan cheese

Pantry & Spices

¾ cup (148 g) uncooked long grain white rice, rinsed and drained
1 teaspoon kosher salt, divided, or to taste
1/4 teaspoon white pepper
Freshly ground black pepper, to taste
1 teaspoon dijon mustard

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Instructions

Preheat and Prepare: Preheat your oven to 375°F and lightly grease an 8×8-inch glass baking dish to prevent sticking during baking.
Sauté Onion and Garlic: In a large skillet over medium-high heat, melt the butter. Sauté the diced onion with a pinch of kosher salt for 3-4 minutes until softened, then add minced garlic and cook for an additional 2 minutes until fragrant. Stir in white pepper, another pinch of salt, freshly ground black pepper, and dijon mustard to flavor the mixture.
Create Cheese Sauce: Whisk the whole milk into the skillet mixture and bring it to a gentle simmer. Reduce the heat and add the cubed cream cheese, stirring continuously until fully melted and smooth. Remove from heat and gradually stir in the shredded cheddar and grated parmesan cheese until melted and well combined.
Combine Vegetables and Rice: Fold in the chopped broccoli, shredded carrots, and rinsed rice into the cheese sauce, mixing until evenly incorporated.
Bake the Casserole: Transfer the mixture into the prepared baking dish and spread it evenly. Cover the dish with foil and bake for 40 minutes. Remove the foil, stir the casserole gently to ensure even cooking, then bake uncovered for an additional 15-20 minutes until the rice is tender and the top is slightly golden.
Rest and Serve: Let the casserole rest for 5-10 minutes to set before serving. Optionally, garnish with freshly chopped parsley for added color and freshness.

Notes

Frozen Broccoli Substitute: You can substitute fresh broccoli florets with a 10-ounce bag of frozen broccoli. Make sure to thaw and drain any excess water before adding to the dish.
Make Ahead: This casserole can be assembled a day in advance; cover and refrigerate until ready to bake.
Additional Cheese: Feel free to add more cheese on top before baking if you desire a cheesier crust.
Serving Suggestions: Pairs well with a fresh green salad or crusty bread for a complete meal.

Nutrition

Serving Size: 1/6 of recipe (approximately 1 cup)
Calories: 310 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 55 mg