Pioneer Woman Broccoli Rice Casserole

Pioneer Woman broccoli rice casserole turns fresh broccoli, long-grain rice and a four-cheese sauce into a creamy baked side dish in 50 minutes. Save this easy Thanksgiving side dish for Christmas dinner, Sunday supper or potluck night, because it's make-ahead friendly.

Cook the cheese sauce until every cheese has fully melted before you fold in the broccoli. Rushing it leaves grainy streaks, so the sauce never coats the rice and broccoli evenly.

Layering the rice and the broccoli cheese sauce in two rounds puts creamy sauce in every spoonful instead of just on top. Stirring a little cayenne and dry mustard into the flour gives the sauce a gentle warmth that plain cheese sauces lack.

Pioneer Woman Broccoli Rice Casserole

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

585

kcal

Tender rice and bright broccoli sit in a thick, velvety cheese sauce under a bubbly cheddar crust. The two-layer assembly keeps the sauce creamy through the whole bake, so nothing turns dry or watery.

Ingredients

• 4 tbsp. (1/2 stick) salted butter
  

• 1 medium yellow onion, finely diced
  

• 1 garlic clove, grated
  

• 4 tbsp. all-purpose flour
  

• 1/2 tsp. dry mustard
  

• 1/4 tsp. cayenne pepper
  

• 3 c. whole milk
  

• 4 oz. cream cheese, at room temperature
  

• 1/2 c. grated parmesan cheese
  

• 1 tsp. black pepper
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. paprika
  

• 8 oz. processed cheese (Velveeta), cubed
  

• 3 c. grated sharp cheddar cheese (about 12 ounces)
  

• 8 c. small broccoli florets
  

• 6 oz. diced pimentos, drained
  

• 2 1/2 c. cooked long-grain rice
  

Directions

• Preheat and start the base: Preheat the oven to 350°F, then melt 4 tablespoons salted butter in a large skillet over medium heat. Add 1 diced yellow onion and 1 grated garlic clove and cook, stirring, until softened, 3 to 4 minutes.
• Cook the roux: Sprinkle 4 tablespoons all-purpose flour, 1/2 teaspoon dry mustard and 1/4 teaspoon cayenne pepper over the onions and stir well. Keep cooking for 1 minute so the flour loses its raw taste.
• Add the milk: Pour in 3 cups whole milk, stirring constantly. Cook about 2 minutes, until the sauce thickens.
• Stir in the cheese and seasoning: Add 4 ounces room-temperature cream cheese and 1/2 cup grated parmesan, stirring until totally combined. Then stir in 1 teaspoon black pepper, 1/2 teaspoon kosher salt and 1/2 teaspoon paprika.
• Melt the processed cheese: Add 8 ounces cubed Velveeta and stir until completely melted. Next, stir in 1 1/2 cups of the sharp cheddar until it melts too.
• Fold in the broccoli: Fold in 8 cups small broccoli florets and 6 ounces drained diced pimentos. The sauce will look thick, but the broccoli releases just enough moisture as it bakes.
• Layer the casserole: In a large baking dish, spread half of the 2 1/2 cups cooked long-grain rice as a base. Top with half of the broccoli cheese sauce, then repeat with the remaining rice and sauce.
• Top and bake: Sprinkle the remaining 1 1/2 cups cheddar evenly over the top. Bake about 30 minutes, until bubbly and golden at the edges.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO wooden spoon set, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the Velveeta for another cheese?

Any good melting cheese like American cheese or mild cheddar can stand in, though the sauce will be a little less smooth. The Velveeta is what keeps it creamy after baking, so use the swap that melts best.

How do I reheat leftover casserole?

Cover the dish with foil and warm it in a 350°F oven until hot and bubbly, about 25 to 30 minutes. A microwave works for single servings, but the oven keeps the top from getting rubbery.

Can I bake this in a different dish?

A 9x13 baking dish works well, and so does any large oven-safe casserole of similar size. A deeper dish just needs a few extra minutes in the oven to heat through.

Can I make it vegetarian?

It already is, since there's no meat in the recipe. It's hearty enough to serve as a main with a green salad on the side.

What's the most common mistake with this casserole?

Adding wet broccoli or hot, freshly steamed rice is the usual culprit, because the extra water thins the sauce. Drain the broccoli well and use cooled rice so the sauce stays thick and creamy.