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Broccoli Rice Casserole is a comforting side dish made from scratch that is sure to please! This cheesy veggie casserole is perfect for the holidays or a weeknight dinner, and you can even make it ahead of time.
For more casseroles, try my Creamy Cornbread Casserole next.
Why We Love This Recipe
- Made From Scratch – This Broccoli Rice Casserole is made completely from scratch – no Velveeta, no cream of chicken soup, just wholesome ingredients turned into a simple, delicious side dish.
- Make Ahead – I love that this casserole can be prepped ahead of time! It is perfect for a busy week or holiday meal prepping.
- Creamy, Cheesy Sauce – Kids and adults are sure to love this cheesy veggie casserole. Broccoli and rice are covered in a homemade cheese sauce made with whole ingredients like butter, milk, and 3 different kinds of cheese.
RECIPE WALK-THROUGH
Ingredient Notes
- Broccoli Florets – Stems removed; you can usually find a bag of florets in the produce department.
- Cooked Rice – 3 cups of steamed rice, which is 1 cup of uncooked rice. Having a rice cooker on hand makes this easy. I don’t recommend using minute rice; it tends to get mushy in the casserole.
- Milk – Preferably whole milk, but any kind will create a thick, creamy sauce when added to the roux.
- Cream Cheese – Full fat, brick-style cream cheese.
- Sharp Cheddar & Parmesan Cheeses – Freshly grated off the block for the best texture.
How To Make Broccoli and Rice Casserole
See the recipe card below for full, detailed instructions
Make the cheese sauce. In a medium saucepan, melt butter and make a roux with flour and spices. Add some milk and bring to a simmer until the sauce is thickened, then add cream cheese, shredded cheddar, and Parmesan.
Blanch the broccoli. Boil some water and cook the broccoli for 2-3 minutes. You just want to partially cook it; it will continue to soften when you bake the casserole.
Assemble the casserole. Stir the rice and broccoli into the cheese sauce and pour into a baking dish. You could also mix the rice and broccoli together in the baking dish and pour the cheese sauce over the top, stirring the mixture together as you go. Top with more shredded cheese.
Bake uncovered at 350 degrees F for about 25-35 minutes, or until the sauce is bubbly and the top is golden. Give it several minutes to cool before serving.
Serving Suggestions
This cheesy Broccoli and Rice Casserole is a hearty side dish that pairs just as well with your Thanksgiving Turkey or Holiday Ham as it does with Fried Chicken Thighs or Shake and Bake Pork Chops.
Variations
- Add fresh herbs like parsley or thyme.
- Lighten it up by using light or low-fat cheeses, brown rice, or quinoa.
- Add protein like shredded chicken or bacon to make this into a meal.
- Instead of cheddar, use your favorite cheese or blend of cheeses.
- Add more veggies, like cauliflower or mushrooms.
Storage Tips
Storage & Make Ahead
- Storage: Cover and keep in the refrigerator for up to 3 days. You can also freeze for up to 3 months.
- Reheating: Small portions can be heated in the microwave. For a family sized portion, reheat the whole pan in a 350 degree oven until warmed through.
- Freeze before baking: Assemble the casserole but don’t bake it. Cover tightly with plastic wrap and foil, then freeze for 3 months. To bake from frozen, heat oven to 350 degrees F and bake for 1 hour. If thawed overnight in the fridge, bake for 30 minutes.
- Make ahead: This casserole can be prepared up to 2 days in advance. Assemble, then cover and refrigerate. Remove from the fridge while the oven is preheating or you will need to add 10 minutes to the baking time.
Recipe Tips
- When making the cheese sauce, it’s important to let the flour cook for several minutes, otherwise the sauce will have a flour taste.
- Chop broccoli into even, bite-sized pieces for even cooking.
- Feel free to halve the recipe if you need less servings. Cook in a 2-quart casserole dish instead of a 9×12-inch.
More Veggie Casserole Recipes You’ll Love
- Cheesy Zucchini Casserole
- Cheesy Broccoli Casserole
- Copycat Cracker Barrel Hashbrown Casserole
- Creamy Scalloped Corn Casserole
- Green Bean Casserole
Broccoli Rice Casserole
Ingredients
- 1 ½ pounds Broccoli florets stems removed, roughly chopped (about 5-6 cups)
- 3 cups Cooked rice 1 cup uncooked rice, steamed
- ¼ cup Flour
- ¼ cup Butter
- 2 cups Milk
- 2 ounces Cream cheese brick style
- 2 ½ cups Freshly grated sharp cheddar cheese divided
- ½ cup Freshly grated Parmesan cheese
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- ½ teaspoon Ground mustard
- ¼ teaspoon Black pepper
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to boil. Add broccoli and boil for 2-3 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, dry mustard and paprika and cook for several minutes until golden. Add milk and bring to a simmer until thickened. Remove from heat and stir in cream cheese, 1 ½ cups of cheddar cheese and ½ cup Parmesan cheese. Stir in salt and black pepper; taste and adjust seasoning as desired.
- Stir rice, broccoli and cheese sauce together. Pour into a greased 2 quart baking dish and top with remaining cheddar cheese.
- Bake uncovered at 350 degrees for about 25-35 minutes, or until the sauce is bubbly and the top is golden. Let cool for 5-10 minutes before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made this for our neighborhood progressive dinner and it was a hit! I scoured the internet for a good recipe and came across this one. So yummy and simple. This will be my go to recipe! Thanks!!
Nice! You are so welcome Celenda! Love the feedback. Thanks for stopping by.
Going to make this for thanksgiving and would you recommend salted or unsalted butter?
I usually just use salted butter.
Being a 76 year old Louisiana cook, I know that this is a delicious recipe. I would also like to add sautéed fresh deveined shrimp, medium, about a pound, and a dash of cayenne or old bay, or Tony’s seasoning.
This is how I would take it to the next level.
Broccoli Casserole.
Fantastic Feedback Emogene! Thank you so much for stopping by.
K.
So. So Good!