Cheesy Broccoli & Rice Casserole

Cheesy Broccoli & Rice Casserole

I’ve said this before and I’ll say it again…come Thanksgiving, I’m there for the sides.

I’m not a big “meat and three sides” kind of gal, so Thanksgiving dinner isn’t really my jam.  That being said, I do love me a good side that’s a casserole, so I typically fill my plate with a whole lot of that stuff instead…like this Cheesy Broccoli and Rice Casserole.   This could be a meal for me…or a tasty side to your Turkey Day dinner!


Shopping List
3 cups of rice (I used white rice and cooked it with three cups of water), cooked and ready to go
6 pieces of bacon, chopped
3 tablespoons EVOO
1 red onion, chopped
3 cloves of garlic, chopped
3 tablespoons flour
3 tablespoons buttermilk
1½ cups chicken stock
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
1 (16 oz) bag of frozen broccoli florets
salt and pepper

Preheat your oven to 350 degrees.

Grease (I used Pam) a 9×12 baking dish.  Set aside.

Make sure your rice is cooked and ready to go.

Meanwhile, over medium-high heat, crisp up your bacon pieces.  Once crispy, remove to a paper towel lined plate.  Next, add your olive oil and chopped onion to the skillet with the bacon drippings.  Saute your onion until tender (about 6 to 7 minutes) then stir in your chopped garlic to saute a minute.  Next, sprinkle your flour down over the mixture and then whisk in your buttermilk for about a minute.  Next, whisk in your stock and allow everything to come to a bubble.  At this point, stir in half of each of your cheeses followed by your broccoli, reserved bacon and rice.  Add in a big pinch of both salt and pepper  Pour this mixture down into your prepared baking dish.  I like to sprinkle a little more pepper down over the top followed by the remaining cheese.  Pop your casserole in the oven and bake 30 minutes or until bubbly and browned on the edges.

Remove and serve immediately.

That’s it!

It’s Thanksgiving season, friends!

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  • Charmaine Ng | Architecture & Lifestyle Blog November 6, 2018 at 4:38 am

    Broccoli and cheese are such a great combo! I don’t like cheese much myself, but everyone else I know would gobble this right up! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Terri D. November 6, 2018 at 7:17 am

    Hi Shay! Do you think I could sub regular milk for the buttermilk for convenience sake?

    • Mix and Match Mama November 6, 2018 at 8:44 am


  • Erika Slaughter November 7, 2018 at 4:46 am

    This was SO GOOD!!

  • Leanne Gilchrist November 7, 2018 at 7:40 pm

    This is going on my Thanksgiving menu! We’re hosting it at our house this year, for the first time, and I’m looking forward to making this! Broccoli, cheese and bacon? YES, please! Thanks for all of the great ideas, Shay.

  • Kay M November 7, 2018 at 7:44 pm

    I am so excited for more Thanksgiving recipes! This looks great! I am always tasked with bringing a side dish to my family’s dinner and I always run out of ideas!

  • Paige November 17, 2018 at 4:25 pm

    So excited for this! Any tips on baking it to bring somewhere else? I’ll need to make it and keep it warm. Is that a bad idea for this recipe?

    • Mix and Match Mama November 18, 2018 at 5:18 am

      Not at all! Do you have a really good insulated carrier to keep things hot? If you do, that will keep it warm as you take it.

  • Shelby November 26, 2018 at 5:00 pm

    Ok so if I am using 3 cups of the prepared rice that is already cooked and just warm in microwave do I need to use double the rice!? I just made it and wanted to make sure I do not need more rice!?

    • Mix and Match Mama November 27, 2018 at 5:02 am

      So, that’s already cooked rice. It can be warm or not because you’re going to bake it, so the temp doesn’t matter when you assemble. But yes, already cooked!