Broccoli Rice Cheese Casserole Recipe
We kick up a classic broccoli rice and cheese casserole recipe with green chiles and crushed red pepper for a spicy, delicious, and satisfying vegetarian side or main dish!
Servings: 12 servings
Calories: 438kcal
Ingredients
- 1 tablespoon butter
- 1 large onion peeled and chopped
- 5 cloves garlic minced
- 3 cups long grain rice
- 7 cups vegetable broth divided (or chicken broth)
- 2 cans chopped green chiles mild or hot (9oz total)
- 2 teaspoon salt
- 1 teaspoon smoked paprika
- ½ - 1 teaspoon crushed red pepper flakes
- 7 cups broccoli florets very small
- 8 ounces cream cheese
- 5 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
- Place a large pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 6 cups broth, green chiles, salt, smoked paprika, and crushed red pepper. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
- Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes, covered, until steam holes are evident on the surface and the broth has absorbed.
- Stir the small broccoli florets, cream cheese, 4 cups shredded cheddar, and remaining 1 cup broth into the rice. Stir until the cream cheese melts into the mixture.
- Spoon the rice mixture into the baking dish. Bake for 15 minutes. Then top the rice with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.
Notes
This broccoli and cheese casserole is great for meal prepping! Let the dish cool completely before wrapping in plastic wrap or transferring the leftovers to an airtight container. Leftovers will keep well for up to 5 days in the refrigerator.
To freeze: Let the casserole cool completely before transferring to an airtight container, or wrapping the freezer-safe container in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
Nutrition
Serving: 0.75c | Calories: 438kcal | Carbohydrates: 46g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 1341mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 48mg | Calcium: 404mg | Iron: 1mg