Broccoli Rice Casserole

This from scratch broccoli rice casserole is pure comfort food, creamy and cheesy and packed with broccoli and rice for a satisfying one pot dinner.

Course Main Course

Cuisine American

Keyword broccoli and rice casserole, how to make broccoli rice casserole from scratch

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 362kcal

Preheat the oven to 400 degrees Fahrenheit.
Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. Sprinkle the remaining cheese over the mixture.
Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy :)

If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.