Broccoli Cheese Rice casserole

My cheesy broccoli rice casserole features tender broccoli and leftover rice covered in a cheesy sauce. It makes the best vegetable side dish or veggie-packed main!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 138kcal

Author Arman Liew

Ingredients

2 cups cooked rice or cauliflower rice
4 cups cooked broccoli
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 cloves garlic minced
8 ounces cream cheese softened
1 1/2 cups cheese shredded

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan with cooking spray and spread the broccoli and rice on it.
Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant. Lower the heat, add the cream cheese, then melt until smooth. Turn off the heat. Gently fold through the cheese until combined and smooth.
Cover the broccoli mixture with the cheese sauce, ensuring everything is fully coated.
Bake the casserole for 20 minutes, or until golden on top.

Notes

TO STORE: Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE: Let the casserole cool completely, then cover the baking dish with a lid and place in the freezer for up to 1 month. Either thaw it overnight before reheating or bake it from frozen (just add an extra 5 to 10 minutes to the bake time).

TO REHEAT: Microwave leftovers in 30-second intervals or pop the entire casserole dish in a 350F oven until warm and bubbly (about 15 to 25 minutes).

Nutrition