The Best Easy & Delicious Broccoli and Cheese Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat option lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Bring a pot of water to a boil to blanch the broccoli for 2-3 minutes.

Prepare an ice bath to shock the broccoli after blanching.

After blanching, place the broccoli in the ice bath for about 30 seconds.

Drain the broccoli on a paper towel-lined bowl to dry it off.

In a skillet over medium heat, melt 3-4 tablespoons of butter.

Add the diced onion to the skillet and soften for 2-3 minutes.

Add 1 tablespoon of Dijon mustard and 1 teaspoon of garlic base to the onions and mix.

Stir in 3 tablespoons of flour to create a roux, mixing until a paste forms.

Pour in 2 cups of half and half or heavy cream and bring to a gentle boil while scraping the bottom of the pan.

Once thickened, stir in 1 tablespoon of sour cream (optional).

Add 1 cup of grated Parmesan cheese and 1 cup of Monterey Jack cheese to the sauce, mixing until melted and combined.

Season the cheese sauce with smoked paprika and celery salt, about 1/2 teaspoon each.

Add the cooked basmati rice to the cheese sauce and mix well.

Stir in the blanched broccoli, ensuring it is evenly coated with the sauce.

If the sauce is too thick, thin it out with 1/2 to 1 cup of chicken broth as needed.

Transfer the mixture to a greased baking dish and top with crumbled crackers and additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens