Cheesy Broccoli Rice Casserole is fresh, tender broccoli and fluffy rice in a wonderfully creamy cheese sauce! It's an all-time favorite side dish and so easy to make! And, there isn't a canned cream of suspiciousness anywhere to be found!
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I have so many memories of potlucks at church where Broccoli Rice Casserole was always a player. I loved it then, I love it now. There is something very nostalgic and comforting about this, and when I developed this recipe, I fell more in love with it.
My Cheesy Broccoli Rice Casserole is creamy and cheesy with a sauce that cannot be beat. It's so easy, it's great as a weeknight dinner side and fits right in on any holiday table!
Key Ingredients
Broccoli - The star of the show. I prefer using a bright green head of fresh broccoli, but use frozen if you're in a pinch!
Cooked Long Grain White Rice - Simple cooked white rice. Make it yourself or grab some of the heat and serve kind in a bag. Whatever works best for you!
Butter, Onion, Garlic - I feel like this shouldn't need a lot of explanation. These 3 things make the kitchen smell like comfort food and make this casserole super tasty!
Flour, Whole Milk, Heavy Cream - The base for the creamy sauce. This is what eliminates the need for a can of cream whatever soup.
Granulated Garlic, Granulated Onion, Dry Mustard Powder, Smoked Paprika - The spice blend. All pantry staples and together they add a ton of wonderful flavor that everyone can enjoy!
Herbed Cream Cheese, Sharp Cheddar Cheese, Parmesan - The cheesy players. For creaminess, for bite, and for a salty, nutty touch that just gives this casserole the most amazing flavor!
Variations and Substitutions
The herbed cream cheese. They make so many delicious options. Anything from a whipped chive cream cheese to your favorite Boursin round will be absolutely divine.
To turn this classic side dish into an easy dinner, by just adding your favorite protein. Leftover rotisserie chicken or tender, shredded beef pot roast folded into the fresh broccoli rice casserole just before baking would be fantastic. Turkey or ham from your latest holiday get-together would also be a great protein option!
Play with the cheeses. Use whatever cheese you have on hand and what you love. The sky is the limit. Just make sure you shred it yourself!
This recipe can also be a great fridge clean out situation. Throw in any cooked veggies you have that need to go. I love adding sautéed mushrooms and spinach. Kale is also a great green vegetable for this recipe. Any you love would work!
Tips and Tricks
Just blanch the broccoli. Don't boil it to death. Add it to an ice bath immediately after. Resist the urge to cook the broccoli to mush. It won't be pretty.
After the broccoli is blanched and has sit in the ice bath a few minutes, drain the water off. Place the broccoli onto a large dish towel and squeeze out any excess water. This will prevent the Cheesy Broccoli Rice Casserole from becoming soggy.
If you like a crispier top, you can let the finished casserole sit under a broiler for a few minutes.
Make Ahead Instructions
This recipe is a fantastic one to make ahead of time. Follow the recipe instructions up until the point of baking as written. Cover and store in the fridge for up to two days. When you're ready, let it hang out on the counter top for about 30 minutes and bake as instructed.
You can also make ahead and freeze the unbaked casserole. Simply thaw it out a day or so before you're ready, and finish as instructed in the recipe card.
Broccoli Rice Casserole Recipe
Equipment
Ingredients
- 4 cups broccoli, cut into florets
- 3 cups cooked long grain white rice
- 1 med onion, diced
- 3-4 cloves garlic, minced
- 6 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warm
- ¼ cup heavy cream, warm
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 tsp granulated onion
- ½ teaspoon dry ground mustard
- ½ teaspoon smoked paprika
- 4 oz herbed cream cheese, softened use your favorite flavor combo and/or brand
- 1½ cups sharp white cheddar
- ¾ cup parmesan cheese
- extra cheddar and parmesan cheese, for topping
Instructions
The Broccoli
- Cook the broccoli florets in a pot of boiling water for 2-3 minutes. Strain and add to an ice bath.
- After the ice bath, drain the broccoli and place onto a large dish towel. Using the dish towel, gently squeeze out any excess water.
The Sauce
- Sauté the onions in butter in an oven-safe, cast iron skillet over medium heat. Once softened, add the garlic and cook until just fragrant.
- Add the flour to the onion and garlic, whisking constantly to cook out the raw flour taste. Slowly add the warmed milk and cream, whisking constantly to avoid the dreaded lumps from forming.
- Add the spices and stir in the herbed cream cheese.
- Slowly start whisking in the cheddar and parmesan cheese until they are melted and combined. Taste for salt and pepper, add if you feel like it needs more.
Assemble and Bake
- Mix the cheese sauce with the cooked rice and blanched broccoli. I'll do this the same oven-safe skillet I made the cheese sauce in or pour into a lightly greased 9x13 baking dish.
- Top with as much extra shredded cheese as your heart tells you.
- Bake the casserole in a preheated 350° oven for 20-30 minutes or until everything is nice and bubbly.
- Enjoy!
Nutrition
Serving Ideas
Cheesy broccoli rice casserole is the ultimate side dish. It's great alongside a weekly herb roasted chicken or oven baked salmon.
This dish is also a welcome sight at any holiday table. Deep fried turkey and Southern cornbread dressing with a side of this broccoli rice casserole is one of my all-time favorite combos.
Having roasted prime rib for the holiday?! Serve it with a side of crispy roasted potatoes and this casserole and you're gonna be very popular indeed!
Storage and Reheating Instructions
Leftovers will stay good in the fridge for up to 3 days in an airtight container.
Reheat leftovers in the microwave in small increments until warmed through. You can cover and warm in a 350°F oven as well.
While you can freeze the leftovers, it's not my favorite thing to do as the rice can become mushy upon thawing and reheating.
Frequently Asked Questions
What rice is the best for this broccoli rice casserole?
I prefer a long grain white rice for this recipe. You can make it yourself or buy it premade in packages.
What does blanch mean?
In the culinary world, blanching simply means to flash boil - usually green vegetables. The vegetables in question are allowed to boil for just a few minutes and then are immediately placed in an ice bath to halt the cooking process. This allows for the vegetable, in this case broccoli, to cook just a bit so that's its not raw.
Can I use frozen broccoli for this recipe?
Absolutely! Frozen broccoli is a great idea. Skip the blanching and just make sure it is thawed and any excess moisture is squeeze out completely before combining it with the other casserole ingredients prior to baking.
Thank you!
I am so incredibly happy that you are here! I hope you try my Cheesy Broccoli Rice Casserole recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Abigail says
I’ve made this a couple times since Christmas and gonna make it for Easter. It’s our favorite and so easy. Thank you!
Bryan M says
another great casserole from Rufus! it's been a hit at several family occasions!