This post may contain affiliate links. Please see our disclosure policy.
This easy Broccoli Cheese Rice Casserole is the ultimate crowd-pleasing side dish. Made completely from scratch, this cheesy broccoli rice casserole leaves out the processed cheese and condensed soup to deliver a casserole that is delicious enough for the holidays yet easy enough for weeknight dinners!
Looking for more from-scratch side dish casseroles? You don't want to miss Mashed Potato Casserole, Corn Casserole, and Green Bean Casserole.
This Broccoli Rice Casserole, just like Broccoli Cheddar Soup, is proof that broccoli is better with cheese.
At least that is what my picky eaters believe! And honestly, after one bite of this broccoli cheese casserole, I can't say I disagree!
Made with a rich and cheesy sauce, tender rice, and crisp-tender broccoli, this side dish is rich, creamy, cheesy, and irresistibly good.
And even though this casserole leaves the processed ingredients on the shelf, this cheesy broccoli rice casserole still comes together with minimal effort.
Ingredients for Broccoli Rice Casserole
You won't find condensed soups, Cheez Whiz, or Velveeta cheese in this broccoli rice casserole recipe. Instead, this recipe comes together quickly with simple ingredients to create a casserole that is rich and luscious with no artificial aftertaste or excess sodium.
- Broccoli: Use fresh or frozen steamed broccoli florets, not chopped broccoli stems and pieces.
- Rice: This recipe calls for cooked rice. Both brown and white rice work equally well. (This is a great time to use leftover Instant Pot Brown Rice or Instant Pot Jasmine Rice.)
- Cheese: Use both sharp cheddar cheese and parmesan cheese for the best flavor. And grate the cheese yourself to ensure a creamy, even melt.
- Homemade Sauce: Instead of using condensed canned soup, this recipe starts out very much like my recipe for homemade cream of chicken soup. It comes together quickly using butter, flour, milk, broth, and seasonings.
How to Make the Best Broccoli Cheese Rice Casserole
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare broccoli. Do not add raw or frozen broccoli directly to your casserole. Instead steam or microwave the broccoli until just crisp tender. If needed, roughly chop the broccoli into bite-sized pieces.
- Form roux. In a large saucepan, melt the butter. Once melted whisk in the flour to form a roux, which will help to thicken the sauce. Let that mixture to cook for 1 minute over medium heat to ensure there is no raw flour taste in your casserole.
- Add broth and milk. Slowly add the broth into the roux, whisking well to incorporate. Once combined, whisk in the milk.
- Simmer until thickened. Season the sauce with garlic powder, onion powder, salt, and pepper and simmer until just thick. It won't take but a few minutes.
- Add cheese, rice, and broccoli. Remove the pan from the heat and stir in the the cheese until melted and creamy. Once melted, stir in the rice and prepared broccoli--no need to dirty a bowl!
- Assemble casserole. Transfer the mixture to a buttered baking dish and top with with additional cheese if desired (encouraged.)
- Bake. Bake until the cheese has melted and the casserole is warmed through.
Recipe Modifications
- Add Chicken or Ham. Turn this side dish into an entree by adding diced ham or leftover cooked chicken--almost like my recipe for Cheesy Chicken and Rice.
- Finish with Crunch. Instead of topping the broccoli rice casserole with additional cheese, feel free to top the mixture with a mixture of up to 1 cup crushed butter crackers or bread crumbs that have been tossed with 4 tablespoons of melted butter.
- Keep it Vegetarian. Entertaining vegetarian guests, be sure to use vegetable broth.
- Make it Gluten-Free: Use an all-purpose 1:1 gluten-free flour blend in place of the flour and ensure your broth is gluten-free.
Serving Suggestions
While this Easy Broccoli Rice Casserole pairs well with Instant Pot Turkey Breast or Glazed Ham for a holiday spread, it is also a perfect weeknight side dish when served alongside Homemade Rotisserie Chicken, Blackened Mahi Mahi, or Air Fryer Pork Chops.
Make-Ahead Instructions
Broccoli Cheese Rice Casserole can be prepared up to a month in advance, making it a great option for the holidays or entertaining. It is one of my personal favorite make-ahead Thanksgiving recipes.
- Up to Two Days in Advance: Prepare the casserole up to baking and cover it tightly with foil. Refrigerate for up to 48 hours before baking. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350 degrees Fahrenheit. Bake for 30 minutes covered, uncovered, and then bake an additional 10-15 minutes, or until the cheese is melted and the casserole is warmed through.
- Up to One Month in Advance: Prepare the cream sauce and toss it with broccoli, rice, and cheese as directed. Transfer the mixture to a freezer-safe greased baking dish. Cover tightly with at least 2 layers of heavy-duty foil. To cook this broccoli and rice casserole from frozen, bake at 350 degrees Fahrenheit for 60 minutes covered, and then uncover and bake for an additional 15 minutes.
More Favorite Dishes Starring Broccoli
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
Video
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup low-sodium chicken stock or vegetable broth
- 1 cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, for sauce
- 2 cups cooked white or brown rice, measure rice AFTER cooking
- 4 cups lightly steamed broccoli, cut into bite size pieces
- 1 cup shredded cheddar cheese, for topping
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 350℉/175℃. Grease a 2-quart casserole dish with butter or spray with nonstick spray.
- In a large saucepan, melt 2 tablespoons unsalted butter over medium-low heat on the stove. Once the butter is melted, whisk 2 tablespoons all purpose flour and cook for 1-2 minutes, whisking constantly.
- Slowly whisk in 1 cup low-sodium chicken stock or vegetable broth, allowing the liquid to fully combine into the flour mixture. Once combined, whisk in 1 cup milk and season with 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue cooking over medium heat until thick and bubbly, whisking constantly. ~2-3 minutes.
- Once the sauce is thick enough to coat the back of the spoon, remove it from the heat. Add in 1 cup shredded cheddar cheese and stir to melt. Add in 1 cup shredded cheddar cheese and 4 cups lightly steamed broccoli and and stir to combine.
- Pour the broccoli rice mixture into the greased casserole dish and top with remaining 1 cup shredded cheddar cheese and ¼ cup grated parmesan cheese.
- Bake, uncovered, for 30-35 minutes, or until lightly browned and warmed through.
Notes
- Up to Two Days in Advance: Prepare the casserole up to baking and cover it tightly with foil. Refrigerate for up to 48 hours before baking. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350 degrees Fahrenheit. Bake for 30 minutes covered, uncovered, and then bake an additional 10-15 minutes, or until the cheese is melted and the casserole is warmed through.
- Up to One Month in Advance: Prepare the cream sauce and toss it with broccoli, rice, and cheese as directed. Transfer the mixture to a freezer-safe greased baking dish. Cover tightly with at least 2 layers of heavy-duty foil. To cook this broccoli and rice casserole from frozen, bake at 350 degrees Fahrenheit for 60 minutes covered, and then uncover and bake for an additional 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner and it was delicious! Loved how creamy and cheesy it was!
Such an easy but comforting and delicious meal!! My family loved it!
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!
I am so glad you and your family enjoyed this recipe so much Gretchen! Thank you for taking the time to leave a review.
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!
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!
I'm making this as we speaking and I will be adding some shredded chicken to it since I need to cook it up.
Enjoy! And adding chicken makes it a great one pot meal!
Can’t find mention of chicken or Parmesan in instructions. Sounds delicious!
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.
I'm making this for the weekend, I bet everyone is going to devour it!
This dish was always one of my favorites growing up. This recipe did not disappoint!