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Broccoli Rice Casserole with Chili Cheese Sauce

Broccoli Rice Casserole with Chili Cheese Sauce

Serves 4-5.


  • 1 1/2 c water
  • 2 c frozen broccoli cuts
  • 1 Tbsp oil
  • 1/2 c onion, mince
  • 1 garlic clove, minced
  • 1 serrano pepper, roasted, seeded and minced
  • 1 Tbsp chili powder
  • 2 Tbsp flour
  • 2 c milk or soy milk
  • 1 c shredded cheddar cheese, packed
  • 1/2 tsp salt
  • 2 c rice, cooked
  • 2 Tbsp melted butter or margarine
  • 1/2 c panko breadcrumbs


  1. Preheat the oven to 350 degrees F. and grease a two quart casserole dish or pie/cake pan.
  2. In a small saucepan, boil the water and stir in the broccoli cuts.
  3. Cook 2 minutes and drain. Set aside.
  4. In a large skillet over medium heat, heat the oil and saute the onion, garlic and pepper for a minute or two.
  5. Add the chili powder and flour; stir until incorporated.
  6. Add the milk and stir until thick and smooth.
  7. Add the cheese and stir until melted.
  8. Remove from heat the add the broccoli, salt and rice.
  9. Blend well and spoon into the prepared dish.
  10. Combine the melted butter with the panko breadcrumbs and evenly distribute over the top.
  11. Bake 20-25 minutes, or until the topping is golden.

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