Cheesy Broccoli Rice Casserole
This Cheesy Broccoli Rice Casserole skips the canned soup and uses a simple homemade cheddar cheese sauce instead. It's ready in less than an hour and can be turned into a make-ahead side dish for holidays, potlucks, or weeknight dinners.
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This Cheesy Broccoli Rice Casserole is a classic comfort food side dish that’s creamy, cheesy, and incredibly easy to make. Whether you’re looking for something to take to a potluck or just need a reliable weeknight side, this casserole delivers every time.
It’s reminiscent of those church basement meals I grew up eating, only no canned soup is required for this version. This broccoli and rice casserole starts with a simple homemade cheese sauce that’s loaded with shredded cheddar and a touch of cream cheese for added richness. Folded together with blanched broccoli and fluffy white rice, it bakes up bubbly and golden.
Why You’ll Love This Recipe
- It comes together with pantry staples. Butter, flour, milk, rice, and a block of cheddar are all you need to build a rich, creamy cheese sauce from scratch.
- It works for any occasion. This casserole fits right in at Thanksgiving or Christmas dinner, but it’s also easy enough to pull off on a Tuesday night alongside roasted salmon or a simple salad.
- It’s a crowd-pleaser. Cheesy, comforting, and filling, this is the kind of side dish that can be made again and again.
- You can make it ahead. Assemble the casserole the day before, refrigerate it, and bake it when you’re ready. More on that below.
Ingredients and Substitutions for Cheese Broccoli Rice Casserole
- Broccoli – Fresh broccoli florets chopped from the stem work best. They hold their shape after quickly blanching and don’t release extra water when baking. Frozen broccoli can work in a pinch, but thaw and gently squeeze out excess liquid.
- Cooked white rice – Day-old rice is ideal since it’s drier and holds up better when folded into the cheese sauce. Long-grain white rice is a great choice. This recipe was tested with pre-cooked rice from the store (freezer and shelf-stable) with good results.
- Sharp cheddar – Sharp cheddar gives the sauce bold, tangy flavor and melts beautifully. For a milder result, swap in mild cheddar. For best results, shred the cheese yourself rather than using pre-shredded cheese. The bagged cheese includes anti-caking agents that can make the sauce grainy.
- Cream cheese – Adds extra richness and helps the sauce stay thick and creamy. It can be left out, but the sauce will be thinner.
- Milk — Whole milk makes the creamiest sauce, but 2% works fine. Avoid skim milk, which can make the sauce watery. Alternative milks like almond or cashew can be substituted, though they can change the flavor.
- Smoked paprika & mustard powder — These two seasonings do a lot of work. The smoked paprika adds a subtle depth, and mustard powder sharpens the cheddar flavor without tasting like mustard. Don’t skip these.
Make-Ahead Tip
This casserole can be fully assembled up to 24 hours in advance. Prepare everything through step 6, transfer to the baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before it goes in the oven and add an extra 5 to 10 minutes to the bake time since it will be starting cold.
Whether you serve this Cheese Broccoli Rice Casserole as a vegetarian main course or a side dish to go alongside other classic favorites, it’s sure to bring a bite of comfort to every plate at the table.
Cheesy Broccoli Rice Casserole
Ingredients
- 5 cups broccoli florets, chopped
- 3 cups cooked long-grain white rice
- 2 tablespoons butter
- ½ yellow onion, diced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese
- 8 ounces sharp cheddar, shredded, or mild cheddar
Instructions
- Preheat oven to 350 degrees F.
- Bring a 3-quart saucepan two-thirds full of water to a boil over high heat. Add broccoli and blanch for 2 minutes. Drain and set aside.
- Return the saucepan to medium-high heat and melt butter. Add diced onion and cook for 5 to 7 minutes, until translucent.
- Add flour and stir to combine, reducing heat to medium. Cook for 1 minute. Pour in milk one cup at a time, stirring until smooth after each addition.
- Increase heat slightly and stir in garlic powder, smoked paprika, mustard powder, salt, and pepper. Stir continuously until the sauce thickens, about 5 minutes.
- Turn off heat. Stir in cream cheese and three-quarters of the shredded cheddar until fully melted and smooth. Fold in the cooked rice and blanched broccoli.
- Transfer to a 2-quart baking dish. Top with the remaining cheddar. Bake for 25 to 30 minutes, until bubbly with crispy edges.
- Broil for 2 to 3 minutes to brown the top, if desired. Let rest 10 minutes before serving.
Notes
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This is one of the best cheesy broccoli casserole recipes I have ever made. It was super easy to make and tasted amazing.
I’m so glad you enjoyed it. This is one of those classics I always come back to when I need a cozy, comforting side for any meal.