Broccoli rice casserole

By Sandhya Hariharan

Easter dinner can indeed become quite hectic, especially with a multitude of dishes to prepare for friends and family. But don’t you worry! I've got you covered with one of the easiest and most delicious vegetarian mains – Broccoli Rice Casserole. What makes this recipe a lifesaver is its simplicity and flexibility. You can even prepare the sauce and rice a day or two in advance, making the day of the feast a breeze.

And here's the magic – you can assemble the entire dish the night before, then simply bake it quickly just before serving. It's practically effortless! I've used a 28cm oval casserole dish.

This recipe is incredibly versatile. Feel free to customise it with some sautéed mushrooms or a handful of spinach. Want it spicier? Add a little more cayenne pepper or some diced jalapeños. Enjoy this Broccoli Rice Casserole and make your holidays even more special.


Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4


Ingredients:

• 500g broccoli, separated to florets (4 cups)
• 350g cooked long grain rice (2 cups)

Cheese Sauce:

• 3tbsp butter
• 3tbsp plain flour
• 500ml milk
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 75 g mature cheddar cheese, grated

Topping:

• 50 g red Leicester cheese
• 50 g cheddar cheese
• Chives for garnishing

Instructions:

• Preheat the oven to 180°C (350°F).
• Place the broccoli in a pan of boiling water and blanch for 2 minutes. Transfer to ice cold water, then drain and set aside.
• In a saucepan, melt the butter over low heat. Add the flour and cook, stirring continuously, until the mixture forms a smooth paste.
• Gradually pour in the milk, whisking constantly, until the sauce thickens and becomes smooth.
• Stir in salt, pepper, garlic powder, and cayenne pepper, and continue cooking until the sauce is bubbling.
• Remove the saucepan from the heat and stir in the grated cheddar cheese until it's completely melted, and the sauce is well combined.
• In a casserole dish, combine the blanched broccoli and cooked rice.
• Pour the cheese sauce over the broccoli and rice, ensuring they are fully coated.
• Scatter the red Leicester cheese and cheddar cheese over the top.
• Bake in the preheated oven for 25-30 minutes, or until the cheese has melted and the casserole is bubbling.
• Remove from the oven, garnish with chives, and serve hot.