Broccoli Cheddar Rice Casserole

Introduction

Creamy, cheesy, and loaded with tender broccoli, this easy casserole is the perfect way to use leftover rice. Steaming the broccoli separately keeps the texture light and prevents the casserole from becoming watery, giving you a rich, comforting side dish that’s simple enough for any weeknight.

Ingredients

• 4 cups cooked rice (we use Jasmine rice)
• 3–4 cups steamed broccoli
• 1¼ cups shredded sharp cheddar
• ½ cup sour cream
• ¼ cup Greek yogurt
• ¼ cup milk, plus more as needed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Black pepper to taste

Steam the broccoli first

Since the rice is already cooked, cook the broccoli separately until just tender, then combine everything at the end. This keeps the broccoli from contributing too much water to the casserole.

1. Cut the broccoli into bite-sized florets.
2. Bring about ½ inch of water to a simmer.
3. Put the broccoli in a steamer basket, or in a metal colander that fits above the water.
4. Cover and steam for 4–6 minutes.
5. Remove immediately and let the steam evaporate for a minute.

Make the casserole

• Mix everything together. I found that adding the ingrediants one at a time to the rice allowed to get a god distribution of ingredients. Saving the broccoli for last prevented excessive breakage of the florets, by folding the broccoli into the rest of the mix.
• If it seems dry, add a splash more milk. If it seems wet, let it sit for 5 minutes before baking so the rice can absorb some of the moisture.

Bake at 350°F for 20 minutes. Broil for 2–3 minutes at the end if you would like a browned, cheesy top.

Avoiding a mushy casserole

The biggest mistake is cooking the broccoli in the casserole from raw. It releases a surprising amount of water while baking, which can turn the rice into a mushy, almost porridge-like texture. Pre-steaming avoids that problem.

Weight measurements

I use a kitchen scale all of the time in the kitchen when creating recipes so as to track overall macros and electrolytes (sodium and potassium).

• 4 cups cooked rice is approximately 650 g, or about 1.4 lb.
• 650 g cooked rice
• 250–300 g broccoli florets
• 225 g shredded sharp cheddar, approximately 2 cups
• 120 g sour cream
• 60 mL milk
• Seasonings to taste