Broccoli Cheese Rice Casserole

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.

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

Broccoli Cheese Rice Casserole is a creamy, cheesy, delicious from scratch recipe that is loaded with broccoli. This Broccoli Casserole is easy to make and is absolute comfort food.

4.84 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 285kcal

Author: Kristen Chidsey

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

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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.

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 508mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 43mg | Calcium: 272mg | Iron: 1mg

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