This recipe for Broccoli Cheese Rice Casserole is made from scratch without any condensed soup. Rice and broccoli are coated in an easy-to-make, creamy, cheesy homemade sauce, that delivers the ultimate comforting side dish.
While Broccoli Cheese Casserole makes a delicious addition to holiday meals when served alongside Instant Pot Turkey Breast or Glazed Ham, it is also a perfect weeknight side dish when served alongside Homemade Rotisserie Chicken or Air Fryer Pork Chops.

Broccoli Cheese & Rice Casserole
Broccoli Cheese Rice Casserole is a stick-to-your-ribs, comfort food dish.
While traditionally made with condensed canned soup, my recipe for Broccoli Rice Casserole is made from scratch, leaving the preservatives and excess sodium on the shelf.
The homemade sauce is ALMOST as easy to make as using condensed soup, but the results are on a whole other level! It is luscious, creamy, with no artificial aftertaste or salt-lick from the high sodium canned soup.
The cream sauce is tossed with rice, broccoli, cheese, and baked until golden and bubbly, to make one of the most delicious side dishes you will ever enjoy. And certainly the best tasting version of Broccoli Cheese Rice Casserole.
Ingredients Needed for Broccoli Casserole
- Broccoli--Fresh or frozen broccoli can be used for this casserole. The broccoli should be steamed until just crisp tender (it will finish cooking in the oven), and should be chopped into bite size pieces, with the thick stems removed.
- Rice--Brown or white rice can be used. The rice should be cooked prior to being added to the cream sauce. I recommend using Instant Pot Brown Rice for this Broccoli Rice Casserole.
- Cheese--Shredded cheese is what makes this Broccoli casserole irresistible. I recommend using sharp cheddar cheese, along with freshly grated Parmesan cheese for the most depth of flavor.
- Homemade Cream Sauce--This rice casserole is held together with a homemade cream sauce. The sauce comes together quickly with butter, flour, milk, stock and seasonings.
How to Make Broccoli Cheese & Rice Casserole
Step One: Prepare the Cream Sauce
- Melt butter over medium-low heat.
- Whisk in flour and cook for 1-2 minutes, to remove the raw flour taste.
- Slowly whisk in stock and milk. Season with salt, pepper, onion powder, and garlic powder. Continue cooking over medium heat until thick and bubbly, whisking constantly. Remove from heat.

Step Two: Add in the Broccoli and Rice
- Add in half the grated cheddar cheese, along with the Parmesan cheese, cooked rice, and cooked broccoli into the cream sauce.
- Stir until the ingredients are evenly combined.

Step Three: Assemble Casserole
- Pour mixture into a greased 2 quart baking dish.
- Top with remaining cheddar cheese.

Step Four: Bake
- Bake the Broccoli Cheese Casserole until warmed through and the cheese is melted and slightly browned.

Prepping in Advance
Broccoli Cheese Rice Casserole can be prepared in advance, making it a dish to prepare for the holidays.
Simply prepare up to baking and cover tightly with foil. Refrigerate for up to 48 hours before baking or freeze for up to 3 months. To cook this casserole from frozen, bake at 350 degrees for 60 minutes covered, and then uncover and bake for an additional 15 minutes.
Recipe Modications
- Gluten Free Broccoli Rice Casserole: Use 1:1 gluten free flour blend in place of all purpose flour to keep this casserole gluten free.
- Storing Broccoli Cheese Rice Casserole: Leftover casserole can be stored in the refrigerator for 3-4 days.
More Holiday Side Dishes
- Green Bean Casserole
- Sweet Potato Casserole
- Cranberry Orange Sauce
- Mashed Potato Casserole
- Corn Casserole
If you liked this recipe for Broccoli Cheese Rice Casserole, I would love for you to leave a comment and a review.

Broccoli Cheese Rice Casserole
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups cooked rice measure rice AFTER cooking
- 4 cups cooked broccoli cut into bite size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese divided
- ¼ cup freshly shredded Parmesan Cheese
Instructions
- Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
- Melt butter over medium-low heat. Whisk in flour and cook for 1-2 minutes, to remove the raw flour taste.
- Slowly whisk in stock and milk. Season with salt, pepper, onion powder, and garlic powder. Continue cooking over medium heat until thick and bubbly, whisking constantly.
- Remove from heat and add in cooked rice, cooked broccoli, and 1 cup cheddar cheese.
- Pour in a casserole dish and top with remaining cheddar cheese and Parmesan. Bake for 30-35 minutes, or until lightly browned.
Notes
- To cook broccoli, place raw or frozen broccoli florets in boiling water and cook for 2 minutes until JUST crisp tender. You can alternatively steam the broccoli for 2-3 minutes.
- Chicken stock or vegetable stock can be used to make the creamy sauce.
- Gluten Free Broccoli Rice Casserole: Use 1:1 gluten free flour blend in place of all purpose flour to keep this casserole gluten free.
- Storing Broccoli Cheese Rice Casserole: Leftover casserole can be stored in the refrigerator for 3-4 days.
- Preparing the Broccoli Cheese Rice Casserole in Advance: This casserole can also be prepared in advance. Simply prepare up to baking and cover tightly with foil. Refrigerate for up to 24 hours before baking or freeze for up to 3 months. To cook this casserole from frozen, bake at 350 degrees for 60 minutes covered, and then uncover and bake for an additional 15 minutes.
Gretchen
This recipe is fantastic! Even my picky eaters liked it. I used brown rice & added white sharp cheddar for the top layer of cheese. I also added about 1 tsp. of cajun seasoning to give it just a little kick. Some cream-based casseroles can be bland, but this is so flavorful. The from-scratch cream is easy to make, and it has to be more healthful than the canned cream soups I have used in the past. This recipe is a keeper!
Kristen Chidsey
I am so glad you and your family enjoyed this recipe so much Gretchen! Thank you for taking the time to leave a review.
Nancy
This recipe turned out really well! Though it technically was not 'supposed' to have chicken in it (based on the discussion beforehand) and it would have been great without it, I did add some diced, cooked chicken breast to it since I knew my family would like it better that way. My husband, who doesn't usually care for "casseroles" or broccoli, gave unsolicited and highly positive commentary on this dish. It's definitely a 'make-again' recipe at my house!
Kristen Chidsey
Oh I am so happy you and your family enjoyed so much Nancy! I think adding the chicken is a great option. I am all for making a recipe work for your family! I hope you continue to enjoy many more times!
Rachel E Sayers
I'm making this as we speaking and I will be adding some shredded chicken to it since I need to cook it up.
Kristen Chidsey
Enjoy! And adding chicken makes it a great one pot meal!
Bren
Can’t find mention of chicken or Parmesan in instructions. Sounds delicious!
Kristen Chidsey
Hi Bren! This is a recipe for a side dish, however, I do have a recipe for a Creamy Chicken Casserole that you may be interested in--just add cooked broccoli to the mix if desired.
Shadi Hasanzadenemati
I'm making this for the weekend, I bet everyone is going to devour it!
Katie
This dish was always one of my favorites growing up. This recipe did not disappoint!