Fresh Broccoli Rice Casserole Without Canned Soup

This is a traditional Broccoli-Rice Casserole with mushrooms but no canned soup. See microwave directions in the notes below the recipe directions.

10 servings

broccoli cheese casserole on a. plate with sausage on the side.

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

4 cups (364 g) fresh broccoli florets and stems, chopped - (stems should be finely chopped)
juice of 1/2 lemon
2 tablespoons (28 g) butter
¼ cup (40 g) chopped onions
1 clove garlic, minced
1 stalk (40 g) celery, chopped
¾ cup (72 g) minced mushrooms
1 tablespoon flour
1 (340 g) 12-ounce can regular evaporated milk
½ teaspoon salt
freshly ground black pepper
⅛ teaspoon white pepper
pinch (pinch) of red pepper flakes - optional
1 ¼ cup (250 g) cooked rice - or use leftover rice
1 ½ cups (170 g) shredded mild Cheddar cheese

Instructions

Steam the Broccoli: Microwave 4 cups fresh broccoli florets and stems, chopped in a covered dish on HIGH for about 3 minutes, or until just tender and bright green.
Squeeze the juice of 1/2 lemon over the warm broccoli and set aside.
Make the Sauce: In a large skillet, melt 2 tablespoons butter over medium heat. Add 1/4 cup chopped onions, 1 clove garlic, minced, 1 stalk celery, chopped, and 3/4 cup minced mushrooms. Sauté for about 3 minutes, or until softened.
Stir in 1 tablespoon flour and cook for 1 minute.
Whisk in 1 12-ounce can regular evaporated milk and cook until slightly thickened.
Season with 1/2 teaspoon salt, freshly ground black pepper, 1/8 teaspoon white pepper, and a pinch of red pepper flakes.
Stir in 1 cup (113 g) of the shredded Cheddar cheese and mix until melted.
Combine and Assemble: Add the cooked broccoli and 1 1/4 cup cooked rice to the sauce and stir gently to combine. Transfer the mixture to a greased 1½-quart casserole dish.
Sprinkle with the remaining ½ cup (57 g) shredded Cheddar cheese.
Bake the casserole: Bake at at 350˚F (180˚C) for about 30 minutes, or until it is hot and bubbly.

Notes

Can I make this ahead of time?
Yes. Assemble it ahead, but wait to bake. Stir in a little extra liquid if it’s been sitting a while, since rice absorbs moisture as it rests.

Can I freeze the sauce ahead of time?
Absolutely. Let it cool completely and freeze it flat in a zip-top bag. If it looks separated after thawing, a splash of milk or cream will bring it back together.

Microwave Instructions (Alternate Method):
Steam the broccoli as directed. In a 2-quart microwave-safe batter bowl, combine 2 tablespoons (28 g) butter, ¼ cup (40 g) chopped onions, 1 clove garlic (minced), 1 stalk (40 g) celery (chopped), and ¾ cup (72 g) minced mushrooms. Cover and microwave on HIGH for 5 minutes. Stir in 1 tablespoon flour. Whisk in 1 (12 oz / 340 g) can evaporated milk. Microwave uncovered on HIGH for 6–7 minutes, whisking after 4 minutes, then once a minute, until thickened. Season and stir in cheese as in the stovetop version.

Nutritional Information