Chef Ally
Black-Eyed Peas with Greens
Field peas simmered slowly with a smoky ham hock, joined by ribbons of collard greens that melt into the pot liquor, a bowl of Southern tradition that nourishes body and spirit alike.
Culinary Explorer
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Broccoli Rice Casserole
Created by
Tender rice and bright broccoli florets bound in a silky from-scratch cheese sauce, crowned with buttery cracker crumbs and baked until golden and bubbling. This is the casserole that disappears first at every church supper.
Side Dishes
Southern
Potluck
Make Ahead
25 min
Active Time
35 min cook•1 hr total
Yield8 servings
The American casserole is a democratic creation. It emerged from necessity during the Depression, flourished through the postwar years when convenience became king, and somehow survived decades of canned soup shortcuts to remain a fixture at every potluck table worth attending. This broccoli rice casserole represents the form at its finest: humble ingredients transformed through proper technique into something genuinely satisfying.
I've watched too many home cooks reach for that can of condensed soup. I understand the impulse. But a real cheese sauce takes ten minutes and rewards you with flavor no factory can replicate. Sharp cheddar, properly melted into a béchamel base, creates a sauce that coats each grain of rice and clings to every broccoli floret. The difference isn't subtle. It's the difference between cooking and merely assembling.
The topping matters. Crushed butter crackers (Ritz, if we're being honest about our loyalties) contribute a salty crunch that shatters against the creamy interior. Some families use breadcrumbs. Some add French-fried onions. I won't argue with tradition, but I will tell you that buttered cracker crumbs, golden and honest from the oven, have never failed me.
This casserole improves overnight. The flavors meld, the rice absorbs a bit more sauce, and reheating produces edges that crisp beautifully against the baking dish. Make it Saturday afternoon for Sunday dinner. Make it Tuesday for the funeral reception. Make it because someone you love deserves a dish that proves you cared enough to do it right.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
long-grain white rice
Quantity
1 1/2 cups
water
Quantity
3 cups
kosher salt
Quantity
1 teaspoon, plus more for seasoning
broccoli crowns
Quantity
1 1/2 pounds
cut into bite-sized florets
unsalted butter
Quantity
4 tablespoons, plus 2 tablespoons for topping
all-purpose flour
Quantity
1/4 cup
whole milk
Quantity
2 1/2 cups
warmed
sharp cheddar cheese
Quantity
12 ounces
grated (about 3 cups)
dry mustard powder
Quantity
1/2 teaspoon
cayenne pepper
Quantity
1/4 teaspoon
nutmeg
Quantity
1/4 teaspoon
freshly grated
freshly ground black pepper
Quantity
1/2 teaspoon
butter crackers
Quantity
1 1/2 cups
coarsely crushed (about 36 crackers)
| Ingredient | Quantity |
|---|---|
| long-grain white rice | 1 1/2 cups |
| water | 3 cups |
| kosher salt | 1 teaspoon, plus more for seasoning |
| broccoli crownscut into bite-sized florets | 1 1/2 pounds |
| unsalted butter | 4 tablespoons, plus 2 tablespoons for topping |
| all-purpose flour | 1/4 cup |
| whole milkwarmed | 2 1/2 cups |
| sharp cheddar cheesegrated (about 3 cups) | 12 ounces |
| dry mustard powder | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| nutmegfreshly grated | 1/4 teaspoon |
| freshly ground black pepper | 1/2 teaspoon |
| butter crackerscoarsely crushed (about 36 crackers) | 1 1/2 cups |
Equipment Needed
- •9x13-inch baking dish or 3-quart casserole
- •Large saucepan for cheese sauce
- •Large pot for blanching broccoli
- •Box grater
- •Sturdy whisk
Instructions
- 1
Cook the rice
Combine rice, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a sheet pan to cool slightly. The rice should be tender but still have structure. It will continue cooking in the oven.
Day-old refrigerated rice works beautifully here and saves time. Use about 4 cups cooked. - 2
Blanch the broccoli
Bring a large pot of generously salted water to a rolling boil. Prepare an ice bath in a large bowl. Add broccoli florets to the boiling water and cook for exactly 2 minutes. The broccoli should be bright green and still slightly crisp. Drain immediately and plunge into the ice bath to stop the cooking. Once cool, drain thoroughly and pat dry with kitchen towels. Wet broccoli will make your casserole watery.
Don't skip the ice bath. It preserves that vivid green color and prevents mushy broccoli in the finished dish. - 3
Preheat and prepare
Position a rack in the center of your oven and preheat to 375°F. Butter a 9x13-inch baking dish or a 3-quart casserole. Set aside while you make the sauce.
- 4
Build the cheese sauce
Melt 4 tablespoons butter in a large saucepan over medium heat. When it foams, add the flour and whisk constantly for 2 minutes. This cooks out the raw flour taste. The roux should smell nutty and turn pale gold. Add the warm milk in a slow, steady stream, whisking vigorously to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. You'll feel it resist the whisk.
Warm milk incorporates more smoothly than cold. Thirty seconds in the microwave or a few minutes in a small pan does the job. - 5
Finish the sauce
Remove the saucepan from heat. Add the grated cheddar in three additions, stirring until each is melted before adding the next. The residual heat will melt the cheese without breaking the sauce. Stir in the mustard powder, cayenne, nutmeg, and black pepper. Taste and adjust salt. The sauce should be aggressively seasoned because the rice will absorb much of that flavor.
- 6
Assemble the casserole
Fold the cooked rice and blanched broccoli into the cheese sauce until everything is evenly coated. Work gently to avoid crushing the florets. Transfer the mixture to your prepared baking dish and spread into an even layer, pressing lightly to eliminate air pockets.
- 7
Add the topping
Melt the remaining 2 tablespoons butter and toss with the crushed crackers until evenly coated. Scatter the buttered crumbs over the casserole in an even layer. Every bite should get some crunch.
- 8
Bake until golden
Bake uncovered for 30 to 35 minutes, until the edges bubble vigorously and the cracker topping turns deep golden brown. The casserole should be puffed slightly in the center. Let rest for 10 minutes before serving. This allows the sauce to set and makes portioning easier.
If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Chef Tips
- •Grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Ten minutes with a box grater yields a far superior sauce.
- •The mustard powder doesn't make this taste like mustard. It amplifies the cheese flavor in a way you'll miss if you omit it. Trust the process.
- •For a heartier casserole, fold in 2 cups of shredded rotisserie chicken or cubed ham. Both marry beautifully with the cheese sauce.
- •This pairs magnificently with glazed ham, roast turkey, fried chicken, or honestly, just a green salad and good bread. It's versatile enough for any protein.
Advance Preparation
- •The casserole can be assembled up to 24 hours ahead, covered tightly, and refrigerated. Add 10 to 15 minutes to the baking time if going directly from refrigerator to oven.
- •For potlucks, bake the casserole, let it cool, then cover and refrigerate. Reheat at 350°F for 20 to 25 minutes until heated through and bubbling at the edges.
- •The cheese sauce can be made 2 days ahead and refrigerated. Rewarm gently over low heat, adding a splash of milk to restore consistency, before combining with rice and broccoli.
- •Leftover casserole keeps refrigerated for 4 days. Reheat individual portions in the microwave or in a 350°F oven until heated through.
Frequently Asked Questions
Nutrition Information
1 serving (about 280g)
Calories
410 calories
Total Fat
28 g
Saturated Fat
19 g
Trans Fat
0 g
Unsaturated Fat
9 g
Cholesterol
160 mg
Sodium
415 mg
Total Carbohydrates
26 g
Dietary Fiber
1 g
Sugars
2 g
Protein
17 g
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