Broccoli Cheese Casserole

Making Broccoli Cheese Casserole Ahead

Keeps in the fridge for up to 4 days. Reheat in a 180°C / 350°F (160°C fan) oven for 15 minutes. It can be assembled a day ahead and baked with 10 extra minutes.

Making Broccoli Cheese Casserole

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan) and grease a 23 x 33 cm baking dish.

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2. Cook the rice in a large pan of salted boiling water for 12 minutes, until just tender. Drain and tip into a large bowl.

   Mark done Start 12 min timer

3. Add the broccoli to the pan of boiling water for 2 minutes, then drain and refresh under cold water. Add to the rice.

   Mark done Start 2 min timer

4. Melt the 30 g of butter in a frying pan over medium heat and cook the onion for 6 minutes, until soft. Stir into the rice and broccoli.

   Mark done Start 6 min timer

5. Melt the 40 g of butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer, stirring, for 4 minutes, until thickened.

   Mark done Start 1 min timer

6. Take the pan off the heat and stir in 150 g of the cheddar, the mustard, nutmeg, salt and pepper until smooth. Pour over the rice and broccoli and mix well, then spread in the dish.

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7. Mix the crushed crackers with the melted butter and the remaining 50 g of cheddar and scatter over the top. Bake for 25 minutes, until golden and bubbling. Rest for 5 minutes before serving.

   Mark done Start 25 min timer

Tips for Success

• Cook the broccoli for only 2 minutes. It cooks further in the oven, and broccoli cooked for longer turns grey and mushy in the casserole.
• Make the sauce a little looser than you think you need. The rice soaks up a lot of liquid as the casserole bakes.
• Use a sharp, mature cheddar. Mild cheese gets lost among the rice and vegetables, and the sauce needs a strong flavour to carry it.

Serving Ideas

Roast turkey · Baked ham · Roast chicken

Questions About Broccoli Cheese Casserole

Broccoli Cheese Casserole Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.