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Broccoli Cheese & Rice Casserole

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“This is my daughter's favorite dish for Thanksgiving. I use a medium grain rice. I updated this recipe making the "sauce" instead of using canned soups”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease 9 x 13 pan.
  2. Saute onion and celery in butter in a large skillet over medium heat till clear. Add mushrooms and saute till soft.
  3. Add flour to skillet and stir to make a blond colored roux. Slowly add cream and milk, stirring to incorporate well. Using a whisk makes this quicker. Add basil, thyme and parsley and salt & pepper to taste. Cook over medium heat until thickened.
  4. Meanwhile, blanch the broccoli by adding it to a pot of boiling water for no more than 2 minutes. This keeps the bright green color.
  5. In a large bowl, mix broccoli, rice, onion & mushrooms sauce, & cheese. Add chicken broth if mixture seems dry. Season with salt and pepper and Tabasco sauce to taste.
  6. Pour into greased casserole dish. Cover with bread crumbs.
  7. Bake 30-45 minutes at 350 degrees until bubbly all the way through.

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