Nothing says classic comfort food like this Cheesy Vegetarian Broccoli Rice Casserole. It’s made with minimal prep and real ingredients such as bright and tender broccoli, fluffy white rice, grated carrots, and mellow onion baked in a creamy cheese sauce that will make you forget all about Velveeta. Trust me when I say you won’t regret this weeknight casserole.
Preheat oven to 375°F and lightly grease an 8x8 glass baking dish.
In a large skillet over medium-high heat, melt 3 tablespoons of butter. Saute the onion with a pinch of salt for 3-4 minutes, then add the garlic cloves and cook 2 minutes until fragrant. Stir in white pepper, another pinch of salt, black pepper, and dijon mustard.
Whisk in milk until combined and bring to a simmer. Once simmering, lower heat and stir in cubes of cream cheese until melted. Remove from heat and stir cheddar and parmesan in batches until melted. Stir in broccoli, carrots, and rice until combined.
Transfer the casserole into the prepared pan and spread in an even layer. Cover with foil and bake for 40 minutes. Uncover, stir, and bake for an additional 15-20 minutes until the rice is tender.
Let rest for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Notes
Frozen Broccoli: can substitute with a 10-ounce bag of frozen broccoli.