Broccoli rice casserole recipe for eight
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This side dish serves eight and works for potlucks or holiday dinners. It uses cooked rice and fresh broccoli in a cheese sauce.
Ingredients
Long-grain white rice
2 cups
Broccoli crowns
2 large
Unsalted butter
4 tablespoons
Yellow onion
1
Garlic cloves
2
All-purpose flour
1/4 cup
Whole milk
3 cups
Chicken broth
1 cup
Sharp cheddar cheese
3 cups, shredded
Dijon mustard
1 teaspoon
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Panko breadcrumbs
1 cup
Parmesan cheese
1/4 cup, grated
How to make it
- Heat the oven to 375°F. Cook rice according to package directions. 2. Steam broccoli until bright green and just tender. 3. Cook onion and garlic in butter; stir in flour. 4. Whisk in milk and broth, then simmer until thick. Stir in cheddar, Dijon, salt, and pepper. 5. Combine sauce with rice and broccoli in a baking dish. 6. Top with panko and Parmesan, then bake until golden, about 25 minutes.
Who this list is for
This list is for anyone preparing a broccoli rice casserole for eight people, especially if you’re bringing a dish to a potluck or hosting a holiday meal. It’s practical for home cooks who want a comforting, cheesy side that can be made ahead and travels well. If you need a crowd-pleaser with familiar flavors, this recipe fits the bill.
How to use this list
Begin by reviewing your pantry and refrigerator for ingredients. You’ll need long-grain white rice (cook it before assembling), two large broccoli crowns, unsalted butter, a yellow onion, garlic cloves, all-purpose flour, whole milk, chicken broth, sharp cheddar cheese (shredded), Dijon mustard, kosher salt, black pepper, panko breadcrumbs, and grated Parmesan cheese. Cook the rice and broccoli first. Sauté onion and garlic in butter, add flour to make a roux, then whisk in milk and broth to form the cheese sauce. Mix in cheddar, mustard, salt, and pepper. Combine everything in a baking dish, top with panko and Parmesan, and bake until golden.
What to skip
Don’t use instant rice or frozen broccoli; the texture won’t hold up. Avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly. Don’t skip the roux step—this is what gives the sauce its creamy body. Resist the urge to overcook the broccoli; it should be just tender before baking. If you’re tempted to add extra liquid, hold back or the casserole could turn soupy.
What is on this list
The list includes long-grain white rice, broccoli crowns, unsalted butter, yellow onion, garlic cloves, all-purpose flour, whole milk, chicken broth, sharp cheddar cheese, Dijon mustard, kosher salt, black pepper, panko breadcrumbs, and grated Parmesan cheese. Mark off staples you already have, such as flour, salt, or milk, so you don’t double-buy. Make sure to get enough cheese and fresh broccoli.
Before you go
Double-check your kitchen for rice, milk, and cheese. Buy broccoli and fresh dairy close to your cooking day for best results. If you’re baking ahead, assemble the casserole but wait to add breadcrumbs until just before baking. Bring the dish hot to your event, or reheat covered in the oven. Store leftovers in the fridge and reheat portions as needed.
FAQ
Who is "Broccoli rice casserole recipe for eight" for?
This list is for anyone preparing a broccoli rice casserole for eight people, especially if you’re bringing a dish to a potluck or hosting a holiday meal. It’s practical for home cooks who want a comforting, cheesy side that can be made ahead and travels well. If you need a crowd-pleaser with familiar flavors, this recipe fits the bill.
How should I use "Broccoli rice casserole recipe for eight"?
Begin by reviewing your pantry and refrigerator for ingredients. You’ll need long-grain white rice (cook it before assembling), two large broccoli crowns, unsalted butter, a yellow onion, garlic cloves, all-purpose flour, whole milk, chicken broth, sharp cheddar cheese (shredded), Dijon mustard, kosher salt, black pepper, panko breadcrumbs, and grated Parme…
What should I skip or avoid with "Broccoli rice casserole recipe for eight"?
Don’t use instant rice or frozen broccoli; the texture won’t hold up. Avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly. Don’t skip the roux step—this is what gives the sauce its creamy body. Resist the urge to overcook the broccoli; it should be just tender before baking. If you’re tempted to add extra liquid, hold back or the casserole…
What is on the "Broccoli rice casserole recipe for eight" list?
The list includes long-grain white rice, broccoli crowns, unsalted butter, yellow onion, garlic cloves, all-purpose flour, whole milk, chicken broth, sharp cheddar cheese, Dijon mustard, kosher salt, black pepper, panko breadcrumbs, and grated Parmesan cheese. Mark off staples you already have, such as flour, salt, or milk, so you don’t double-buy. Make sur…
What should I do before I go?
Double-check your kitchen for rice, milk, and cheese. Buy broccoli and fresh dairy close to your cooking day for best results. If you’re baking ahead, assemble the casserole but wait to add breadcrumbs until just before baking. Bring the dish hot to your event, or reheat covered in the oven. Store leftovers in the fridge and reheat portions as needed.
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