Dinner recipe · from the recipe book
Broccoli Cheddar Rice Casserole with White Beans
Tender rice and broccoli bound in a silky cauliflower-cheddar sauce with creamy white beans under a bubbling, golden cheddar top.

- Oven
- 1 hr 25 min · 35 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Protein 20 g+
- Fiber 6 g+
Ingredients
- 1 cup200 gLong-grain white rice, dry
- 2 cups480 gWater
- ½ medium head300 gCauliflowercut into small florets
- 1½ cups (350 ml)360 gMilk, 2%
- 3⅓ cups florets300 gBroccolicut into bite-size florets
- 1 medium119 gRed bell pepperdiced
- 1 medium110 gYellow oniondiced
- 3 cloves9 gGarlicminced
- 1½ cups254 gGreat northern or cannellini beans, canned, drained and rinsed
- 1 cup shredded110 gCheddar cheeseshredded
- 1 tbsp14 gOlive oil
- 2 tsp10 gYellow mustard
- 1 tsp1 gDried thyme
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
Steps
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil.
- Bring the water to a boil in a saucepan, stir in the rice, cover and simmer on low for 15 minutes until the water is absorbed; set aside.
- Meanwhile, simmer the cauliflower in the milk in a covered pot over medium-low heat for 12 to 15 minutes until very soft, stirring so the milk doesn't scorch.
- Heat the remaining olive oil in a large skillet over medium heat and cook the onion and bell pepper for 5 minutes. Add the garlic and thyme and cook 1 minute more.
- Blend the cauliflower and milk with the mustard, salt, black pepper and half of the cheddar until smooth to make the creamy sauce.
- In the baking dish, stir together the cooked rice, the onion mixture, the raw broccoli, the great northern beans and the creamy sauce, then spread it evenly.
- Cover with foil and bake 25 minutes. Uncover, scatter the remaining half of the cheddar over the top and bake 15 minutes more until bubbling and golden.
- Rest 10 minutes before serving.
Contains: Milk.
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Saved in the Every Helping recipe book on October 24, 2026.
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