Broccoli Rice Casserole

Broccoli Rice Casserole

(1 review) Write a Review



  • 2lbs. broccoli crowns, trimmed
  • 3 cups white rice
  • 4oz bacon, thinly sliced
  • 1 large onion, diced
  • 2 tbsp garlic, chopped
  • 4oz butter
  • 2 tbsp REC TEC Grills Ben's Heffer Dust
  • 2 tbsp REC TEC Grills Colden's Freakin' Greek Rub
  • 1/2 cup all-purpose flour
  • 16oz chicken stock
  • 32oz heavy cream
  • 16oz sour cream
  • 4 cups shredded sharp cheddar cheese
  1. Cook the rice per package instructions.
  2. Trim the stems from the broccoli, cutting the stems in small pieces.
  3. Cook the broccoli florets on a mat for 15 minutes at 375‚Ñâ until lightly smoked.
  4. Heat Matador over medium heat.
  5. Cook the sliced bacon until crisp.
  6. Add the onion and diced broccoli stems and cook for 4-5 minutes until tender.
  7. Add the garlic, butter, and seasoning and cook for 4 minutes.
  8. Add the flour to form a roux, then cook for 1-2 minutes.
  9. Add the chicken stock and heavy cream, allowing to simmer to thicken.
  10. Add the sour cream, cooked rice, broccoli florets, and cheese, then stir to combine and taste, adjusting seasoning as needed.
  11. Add to a greased 9"x13" inch pan, then top with 1 cup of shredded cheddar.
  12. Bake at 375‚Ñâ for 25-30 minutes until golden and bubbly.  

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1 Review

  • Best Thanksgiving day side EVER

    Posted by John F on 14th Nov 2018

    A Thanksgiving doesn't go by without this casserole. Make this one part of your family traditions. You won't regret it!

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