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. 

If you like this Broccoli Cheese Casserole you must check out Cheesy Chicken and Rice, Broccoli Cheese Soup, and Oven Roasted Broccoli.

Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole is absolute comfort food. It is made with a tons of fresh broccoli, steamed rice, sharp cheese and a homemade creamy sauce. It is easy to make and tastes absolutely luscious.

This recipe is a lot like my recipe for Creamy Cheesy Chicken and Rice, which has been a reader favorite since my I first started this blog. Instead of a hearty entree, his vegetarian casserole becomes a side dish that makes the perfect accompaniment to any main course.

This Broccoli Rice Casserole is great any night of the week, but also makes a delicious side dish for your holiday meals and is sure to quickly become a family favorite!

Ingredients 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 from Scratch

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 Casserole

• Bake Broccoli Cheese Casserole until warmed through and the cheese is melted and slightly browned.

Notes for Broccoli Cheese Rice Casserole

• Gluten Free Broccoli Rice Casserole: Use 1:1 gluten free flour blend in place of all purpose flour to keep this casserole gluten free.
• Chicken stock or vegetable stock can be used to make the creamy sauce.
• 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.

More From Scratch Side Dishes

• Green Bean Casserole
• Sweet Potato Casserole
• Cranberry Orange Sauce
• Twice Baked Potatoes

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

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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