Broccoli Rice Casserole from Scratch


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top image - broccoli rice casserole being served. Bottom image - prepared broccoli rice casserole with writing.

This Broccoli Rice Casserole recipe is made from scratch with no condensed soup! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

This cheesy broccoli rice casserole is great served alongside our Crispy Baked Chicken with a tossed salad for the perfect easy meal!

Broccoli Rice Casserole baked with cheese on top

If you’re looking for a side dish your whole family is going to love, this broccoli rice casserole is the answer!  I’ve combined my favorite velvety cheese sauce with a combination of broccoli & rice and baked it until bubbly.  The result is a side (or a quick meatless meal that my whole family loves)!

How Do You Make Broccoli Rice Casserole?

Don’t let the homemade sauce scare you away from giving this recipe a try, this from scratch cheese sauce tastes amazing (much better than just adding in a can of soup)!

Creamy cheese sauce ingredients in a sauce pan.

  1. The sauce for this recipe starts with a roux (which is just butter and flour cooked and milk added). Let the butter and flour cook for a few minutes before adding milk for the best flavor.
  2. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. Add cheeses and stir until melted and creamy.
  3. Toss cheese sauce with broccoli and rice and bake in a casserole dish.

Broccoli Rice Casserole ingredients in a bowl.

Variations on Broccoli Rice Casserole

  • Lighten it up: To lighten this up a little bit you can use light cheese and lowfat milk with great results. We’ve also subbed in brown rice or quinoa (or even Cauliflower Rice) with amazing results.
  • Add protein: We very often add in chicken to make a chicken and rice casserole (the perfect way to enjoy your leftover baked chicken breasts).  Turkey or ham work great too.
  • Swap the Cheeses: Out of cheddar?  Use swiss, monterey jack or whatever you have on hand.
  • Add veggies: Add in cauliflower or whatever other veggies you have on hand to turn it from a side into a whole meal!

Two images showing the broccoli rice casserole before and after being baked.

Serving Suggestions

Broccoli Rice Casserole is great as an entrée for vegetarians, but if you are a meat-eater, it goes perfectly with any kind of protein! It’s a perfect complement to roasted chicken, pork chops, or even a beef roast!

Add a crunchy, cold salad, some dinner rolls with butter!

Cheesy Dishes You’ll Love

Broccoli rice casserole in a casserole dish
4.95 from 376 votes
Review Recipe

Broccoli Rice Casserole from Scratch

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Author Holly Nilsson
This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

Ingredients

  • 6 cups fresh broccoli cut into bite sized pieces
  • 2 cups cooked white rice
SAUCE
  • 3 tablespoons butter
  • ¾ cup onion diced (about 1 small)
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ teaspoon each garlic & black pepper
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • salt to taste
  • 3 tablespoons cream cheese
  • 2 cups shredded cheddar cheese divided

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Instructions

  • Preheat oven to 350°F.
  • Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
  • Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 ½ cups cheddar cheese. Stir until melted.
  • Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
  • Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

Nutrition Information

Calories: 287, Carbohydrates: 23g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 280mg, Potassium: 384mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1090IU, Vitamin C: 62mg, Calcium: 325mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword broccoli rice casserole
Course Side Dish
Cuisine American
Top image - close up of broccoli rice casserole. Bottom image - broccoli rice casserole before being baked.
Close up of broccoli rice casserole.
Close up of broccoli rice casserole.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This was so yummy! I threw in some shredded chicken and also used green cauliflower (in addition to the broccoli). I was craving this so bad and can’t believe how quickly I flew it. Can’t wait to make again.5 stars

    1. SA, this broccoli rice casserole recipe makes 8 servings. You can find the number of servings for each of our recipes on the recipe card right near the recipe title. Enjoy!

  2. I just made this for dinner and it’s delicious and easy to make. I will make this again but I’ll be adding a little more cheese into the rice mixture since we love cheese. Thanks for sharing with us.5 stars

  3. I just made this for dinner and it’s delicious and simple to make. I followed instructions exactly but I think I’ll add a little more cheese into the rice mixture next time. Thanks for sharing with us!5 stars

  4. Can you use frozen broccoli with this recipe and will taste the same or change the instructions at all? Thank you.

    1. You can use frozen broccoli in this recipe. It will change the texture slightly but the dish will still be delicious. If defrosted it should be fine to add directly to the casserole, if still frozen you may want to boil it (or run it under hot water) for a minute or so to defrost it before adding it in, but don’t cook too long as frozen broccoli tends to get softer.

  5. This recipe is so quick and easy. I doubled it to have leftovers (some of which I froze for a future dinner). I did not measure my ingredients except for the rue / liquid ratio, which makes this even easier to throw together without worrying about being exact. I omitted the dry mustard and paprika but we added red pepper flakes to taste after the casserole was cooked to add some heat. Everyone in my family loved this – it will be in our regular rotation!5 stars

  6. Thanks for the delicious recipe! The only thing I did different was add 1/2 tsp. salt and used Gluten Free flour, & unflavored almond flour. It turned out great!5 stars

  7. This recipe is amazing! I added chicken, and my entire family loved it. Was even better reheated the next day!
    I do however have a question, would this freeze well?5 stars

    1. Hi Rachel, other readers have frozen this recipe before or after baking with success. If freezing before baking I would thaw in the fridge 24hrs or overnight before baking.

  8. This recipe is a Godsend! The sauce is the BOMB! I’m here to share my variation, which is really only about the rice, as follows: 1) I used Brown Jasmine rice that includes sauteed onions, garlic, and mushrooms! 2) I also throw mushroom powder in there, and 3) cook the rice in an instapot. This way, I feel a little better about offering more fiber and whole foods, and the combination is flavorful. I feel like the mushrooms and mushroom powder bring a little more of that canned soup mushroomy goodness without the nastiness of whatever else lurks in the can. MY KIDS LOVE THIS DISH! I never have leftovers. I only have kids begging more MOAR!

  9. This dish is amazing. I will NEVER use canned soup again for this casserole. We finished it and wanted more.
    (I topped with 4 crisp bacon slices broken up)5 stars

  10. We LOVED this casserole. I put in an 8 oz. package of finely diced ham to make it a one pot dinner. I took left overs the next day for lunch at work. Mmmm mmmm good!5 stars

  11. I will never be without this recipe. The secret is the homemade sauce. I believe you could change up the veggies in this recipe. I used frozen broccoli/cauliflower and fresh zucchini and yellow squash. I live alone, I had enough to share plus freeze for work lunches. The next time I make this I will be using green beans and steamed carrots. I never do this but I had 3 small servings when I made this…it is just that good.5 stars

    1. So glad you enjoyed this Wendy! Especially since you ended up with leftovers. Those variations sound delicious though. You’ll have to let us know what your favorite combination is.

  12. I just put this together for Christmas tomorrow. I tasted a small amount in a ramekin to check seasonings and this is divine! I can’t wait to have more tomorrow. Thanks for this recipe!5 stars

  13. You had me at “no cream of anything soup”. Can’t wait to make this for Christmas dinner. Thank you for sharing!

  14. I made the recipe the sauce came out beautiful the dlicious put a little seasoning and it was delicious.Thank you so much

    1. Yes this can be made ahead of time. Remove it from the fridge at least 30 minutes before baking. If it is very cold, you may need to allow a few extra minutes of cook time.

  15. Gonna try this again because I think I messed it up lol. So the 2 cups of cooked rice is after cooking right? Not cook 2 cups dry rice and then use what it makes? I just want to make sure because the broccoli seems like a lot.

  16. Hi Holly, this looks fantastic! So I was wondering how far in advance I could prep or make this? Asking because I have 2 bags of fresh broccoli in the fridge but dont need the dish until Saturday. Wanted to know how far in advance you would recommend (or not reccomend) this can be made before cooking. Thanks, looking forward to making this!

    1. This should be ok for a couple of days. You could also prepare (wash and cut the broccoli) and refrigerate it until you’re ready to prepare the dish. Enjoy!

  17. Making this from scratch makes all the difference! This isn’t church potluck, it’s for company. Delicious5 stars

  18. Made it, ate it, loved it, leftovers are even better!

    Don’t mind me, I just can’t ever leave something alone. I am sure it is just fine the way you posted it.

    The changes I made were to use garlic salt, use brown rice, less cheese, and I added cubed, cooked chicken breast. Yum!

    Readers should remember to allow the dish to set for a bit before serving, so it can thicken a bit more.

    Thank you!5 stars

  19. This is delicious. Great recipe! The roux really makes this amazing! I think the people saying it’s bland might have went wrong making their roux and should’ve seasoned to thier family liking. I love this recipe, I am definitely going to never used canned soup again! Thank you!5 stars

  20. Was not a favorite of the family. It was too thick/heavy and I even cut back on the amount of rice it required once I saw how thick it was getting when I was adding the rice and broccoli. It also lacked flavor. I’ll just keep looking for another version of this recipe.2 stars

    1. Sorry to hear Jules. This is a reader favorite (as well as one of my own). Thank you for trying the recipe.

    2. Homemade Broccoli and cheese casserole was pretty bland. Salt enhanced the taste. Could not believe there was no salt.

  21. This was so good! I loved making my own sauce. It built my confidence in the kitchen to make it from scratch with high quality ingredients. We had this as a side for Thanksgiving. Thank you!5 stars

  22. This dish was a big hit! We made it with our Thanksgiving meal and although it doesn’t call for condensed soup, I added in a can of cream of mushroom. It was delicious! Also very yummy with bread crumbs on top.5 stars

  23. In the directions you forgot to tell ppl to add the flour to the butter & onion BEFORE adding the milk to make a roux…not adding the flour makes for a runny dish

    1. The flour and butter are cooked in step 2 of the recipe, the milk is added in step 3 of the recipe. Hope that helps.

  24. Should this be garlic pepper or garlic powder?
    I think it says pepper in the ingredients list but garlic powder in the step by step

    1. I would use unsalted butter and add salt to your preference. You can also use sharp cheddar cheese or regular, whichever you prefer!

  25. Silly question- is the rice to be cooked or uncooked when you combine ingredients for baking? Don’t see it mentioned. Thx.

  26. I love that this recipe doesn’t call for canned soup. My family loved it and I thought it was delicious. I adjusted the seasonings, added a bit of nutmeg, and used white cheddar and it came out wonderful. Making it again tonight.5 stars

    1. I made this tonight with a couple of changes to make it a full meal. I cut back on the rice and broccoli in order to add diced chicken and then tossed some Parmesan cheese on top. It was delicious and very filling.5 stars

  27. My husband didn’t care for this at all. I followed the recipe to the letter and it wasn’t well received.1 star

  28. This looks simple and satisfying! Can’t wait to try it. So glad to find a recipe with a homemade sauce. Any chance this could be done in a crock pot? Thanks!

  29. I have tried this amazing broccoli casserole recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us.5 stars

  30. I have searched for a broccoli-rice casserole for some time. This one beats all the other recipes I’ve tried. Perfect blend of flavors, easy to make, and flexible. I’ve made it with chicken and without. I’ve used different veggies. Here’s the thing – the sauce, cheese and rice are a great foundation for most anything. Thank you for sharing this recipe!5 stars

  31. I have some really overcooked/mushy brown rice I’ve wanted to use up. Do you think it would be good cooked into this?

  32. This recipe was delicious. To make it super easy, I used Uncle Ben’s Ready Rice Whole Brown Rice that cooks in the microwave for 90 seconds, and also thawed some frozen broccoli since I didn’t have fresh broccoli. I’m sure the leftovers will be even better!! Thank you for an easy and wholesome side dish!5 stars

  33. Hello! Can this casserole be made using fresh zucchini in place of broccoli? If so, should the zucchini be partially cooked or will it be to soft?
    Thanks!!

    1. While I do think it would work, the zucchini might get too soft. I would suggest pre-cooking it a little bit to keep it from getting watery. Let us know how it goes!

  34. Is this fish freezable? If so what’s the best way? Trying to find some dishes for my maternity leave
    Thanks!

    1. Hi Jenn, this recipe can be frozen. I would let it thaw 24 hrs before popping in the oven to bake!

  35. This recipe was great! I cooked the rice with half water and half chicken broth with a little season all for flavor. I seasoned some chicken and added it to the casserole. Also use half cheddar/half Monterey Jack cheese. When I added the rice, I thought there was too much cheese roux but it was perfect! It was definitely cheesy as opposed to the cheese casserole featuring rice I thought I was making, which is great! I have never made a casserole before but I was pleasantly surprised at how well this one came out. Tastes great

  36. This was a great recipe! Just made it tonight. However, I added chicken on top it. Note to self: add salt!

  37. I was impressed by how well the sauce thickened with gluten free flower and almond milk substitutes. Great!5 stars

  38. Loved it! Don’t forget salt though :) saw 1 post say it was bland. That might be where they went wrong. I almost forgot salt because it didn’t say when to add it. Ours turned out great though will definitely make again!5 stars

  39. Hello, if I’m using frozen broccoli do I only need to cook it for 2 mins in boiling water like fresh broccoli?

    1. If defrosted it should be fine to add directly to the casserole, if still frozen you may want to boil it (or run it under hot water) for a minute or so to defrost it before adding it in.

  40. Very easy and very good!! My husband has been craving his favorite from the neighborhood steak house. I surprised him with broccoli cheese casserole and steak tonight.5 stars

    1. Sorry to hear that Wanda, this recipe is a popular one among readers. You could increase the spices to your preference for a little extra flavor!

  41. Super delicious! Broccoli and cheese Rice-a-roni was my favorite as a kid and this recipe was my first try at it from scratch (hate eating from a box). I didn’t have any paprika or dry mustard but added a tablespoon of stoneground mustard and it was super good. Definitely will be making again. Can’t wait to try with cauliflower rice and chicken 5 stars

  42. Thank you for sharing, very yummy! I made it tonight and everyone asked for seconds.
    I didn’t have enough broccoli, so I added corn. Sweet & delicious.

    1. Definitely Margie. It will change the texture of this recipe slightly but will still be delicious!

  43. My husband and I both thought this was delicious. I did rice flour to make it Gluten free. But did everything else the same.. a keeper recipe! Thanks so much.5 stars

  44. Hi Holly!
    Is there something you can sup for the dried mustard? It’s the only thing I don’t have.

    Thank you!
    Amanda

  45. In the original recipe, the ingredients call for garlic and in the directions, it calls for garlic powder. Is it minced garlic or garlic powder? Making it for my wife. Thank you!

      1. That should work Kim, just keep it in the fridge until ready to bake. You may need to add 15 mins additional cook time since cooking it from chilled.

  46. Super easy and delicious. Didn’t have cream cheese so used ricotta. Really the only thing to add is be sure to season the broccoli while steaming so it is well seasoned when combined. Baked with breadcrumb and Parmesan topping. Thanks!5 stars

  47. I made this for me and my husband tonight for dinner. Here’s what I did. I doubled the recipe for the rue, Added a half cup extra of rice, I measured the shredded cheese with my heart instead of by the recipe but I did use a whole block total including the inside and the top, used smoked paprika instead of regular, added about an oz of velveeta, and I added 4 chicken tenderloins. There was maybe just a wee bit too much cheese sauce. I dumped my ingredients into the cheese instead of the other way around. Next time I will do the opposite and stop when it’s to my liking but my husband didn’t seem to notice and said it was “the bomb”. It was delicious and is now a new dinner favorite!! My 9 month old even got a taste and his eyes LIT UP.5 stars

  48. I read the comments before I made this and was really excited for a delicious dish. I am glad I read them and followed their advice and doubled plus some on the seasonings including adding extra onion. Then added extra salt and added extra salt again, and used sharp cheddar cheese. This dish had zero flavor. My whole family was disappointed especially because I doubled the recipe and I will have to force feed them the rest.2 stars

    1. Sorry to hear that Mary, this recipe is very popular among readers as written. You can definitely adjust the spices to your family’s preferences though.

  49. Really a wonderful and easy recipe! The only things I changed were the amounts of dry mustard and sweet paprika. I used 1 T of the dry mustard, and 2 t of paprika. Plus I used 3 minced garlic Cloves. We like our food with more spice and herbs than many people.

    I also toasted the brown rice before cooking it in Chicken Stock. This is now my go-to way of cooking rice. Much more flavorful than white rice cooked in water.

    My mother taught me how to make a roux About 55 + years ago. I’ve used it ever since! Thanks mom for all your cooking lessons.5 stars

    1. So glad you loved it Thom! I love your method for cooking brown rice, I’ll have to give it a try!

  50. It’s a tasty recipe for a side dish. I made a couple of minor adjustments to suit our palates. Most important, is the fact that many times that I want to ask a question, or to comment on a recipe, …..the page disappears! What’s with that? I never experience this with any other blogger which I’m registered with. Just wondering. BTW, I contacted my internet provider, and they assured me that my computer is not in any way at fault.

    1. Hi Angelina, so glad you enjoyed the recipe! I am not sure exactly what is happening though, was it just on this specific recipe? Does it load after a few moments?

  51. I’m planning on making this tonight for our quarantining meal! Hence no rating as yet.

    I do have one question. Recipe makes 8 servings and has 307 calories. How big is a serving in cups?

    1. The serving size is approximately 1 ¼ cup but can vary slightly base on how packed the rice is. I usually bake the pan and remove ⅛th of the recipe to divide into 8 portions. I hope that helps.

  52. So good! My first roux, my first cheese sauce, my first casserole ever! Everything was delicious. And I got to inaugurate my Goodwill score casserole dish. Perfect quarantine food.5 stars

  53. Question, could I use chicken broth instead of milk? We are out of milk and are not able to make it to the grocery. But we have tons of chicken stock! Please let me know!

    1. Yes, that should work. It won’t be quite as creamy but I’m sure it’ll be delicious! Depending on the brand of broth, you might not need salt.

  54. Excellent recipe. I had two leftover pieces of bacon that I crumbled on top with the cheese but it would have been great without.

  55. Loved it !, My whole family wants to put this dish in our regulars. I loved it- nothing was wasted.
    I’m going to try it a second time with cauliflower to make it keto. I’m hoping it is just as good.5 stars

  56. I made this last night! My whole family liked it. We eat clean, and I love that this is made without condensed soup! Very yummy!5 stars

  57. Absolutely delicious!! This is definitely a keeper! I added a little extra garlic powder and black pepper. I did forget to add the salt while mixing the ingredients, so I added a little sprinkle after the fact and it was perfect. Thank you!5 stars

    1. Absolutely! You can skip the rice and cook the pasta al dente (I would suggest 8 oz). Add the broccoli to the boiling water during the last 2 minutes of cook time.

  58. Overall we loved this recipe. It was easy to make and was a great addition to our holiday meal. I did find the cheese sauce a little bland so I added salt, pepper, garlic, and onion powder. I think I added a little cayenne also. Disclaimer, I had forgotten to buy dry mustard and that may have made all the difference. It has the perfect ration of cheesesauce, rice, and broccoli. We will be adding this to our monthly meal rotation.

  59. Can I make the Brocolli and Rice with Cheese the day before but not cook until the next day if I keep in the refrigerator??

    1. Yes this can be made ahead of time. Remove it from the fridge at least 30 minutes before baking. If it is very cold, you may need to allow a few extra minutes of cook time.

    1. Yes, this dish can be doubled and it can be made ahead of time. If you are baking it cold from the fridge it may need extra time. If you put the doubled recipe into one dish, it will likely need extra cook time. I would suggest stirring it half way and adding the cheese used for a topping after stirring.

  60. This broccoli cheese casserole is so tasty, and I love that there is no condensed soup in it! I added buttered cheezits to the top. Great recipe!5 stars

    1. That should work out great DeAnna. If it is cold from the fridge you made need to add an additional 15 mins to the cooking time to ensure it cooks all the way through!

  61. Hello, The recipe says “2 cups cooked white Rice” do you mean use 2 cups of rice already made or to cook 2 cups of rice (which would make 6 cups of rice) ?

    1. Hi Danielle, the rice is measure after it is cooked. So 2 cups of cooked rice is used in this recipe.

  62. can I make the meal ahead of time? Im planning to make it for Thanksgiving the night before then reheat the next day.What temp would you recommend to reheat the dish. thank you

    1. Hi Val, you can reheat this casserole by putting it in a 350°F oven until heated through, or you can prepare the casserole dish ahead of time and then bake it according to the recipe directions on Thanksgiving. You may need to add 10-15 minutes since it will be cooked from cold.

    1. I haven’t tried this in a slow cooker as dairy can sometimes separate due to the heat. If you do try it, I would suggest cooking it on low about 3 hours (or until heated through) stirring after 90 min and then turning it to warm.

    1. Hi Carolyn, we have only made this recipe as listed but that should taste yummy. Wild rice does take a bit longer to cook though so you may need to increase the cooking time. Let us know how it turns out!

  63. This looks fabulous and I intend to make it for Thanksgiving. Think I am going to use wild rice instead of white, do you see a problem with that?4 stars

    1. Hi Yvonne, we have only made this recipe as listed but that should taste yummy. Let us know how it turns out!

  64. This recipe was so good!!! I love things super cheesy though so next time I make it I will double the cheese sauce part of the recipe and see how that works out!!! I also added bread crumbs to the top with the extra cheese I may try ritz crackers on the top next time around!!!5 stars

    1. So happy to hear you loved the casserole! I love cheesy and ritz crackers too. Let us know how it works for you Courtney!

    1. Hi Val, at the top of this post, you can hit the little button that says “Jump to the recipe” I hope this helps!

  65. This was delicious, even though I made a few ‘healthier’ substitutions. I used Brown Rice & Evaporated Milk (which makes casseroles super creamy, not watery). I also used Hungarian Paprika, since regular Paprika doesn’t have any flavor (I only use it for decoration). Neufrachel Cheese has less fat, so that’s what I used. 1 1/2 cups of Cheddar cheese was really enough (at least for us) since we try to eat as healthy as we can, without sacrificing some really awesome recipes. Thanks for your terrific recipes, which are easy to adjust to one’s needs.

  66. Holly,
    I hate to ask but could you make a video of you doing this? Also, why not start posting on Youtube some videos. It would bring lot of people to your site, and it helps novice cooks learn things quicker.

    Thanks for consideration. Also, you don’t have to look perfect or have perfect photography, just you doing it matters more than anything.

  67. I love all the recipes you have. I’ve one or two of them and they are great. This is one I really want to try. It looks delicious..

    1. Thanks Cheri! So happy to hear that. If you give this one a try let us know what you think :)

  68. This was AMAZING!! I didn’t have white rice, but had the Uncle Bens Garlic Butter Infusion Rice and used that instead. This was the BEST BRCC I’ve ever had. Thanks so much for the recipe!5 stars

  69. 5++++++ stars! This is a weekly DEMAND from my family. I usually make an extra pan so they can take for lunches for the week, which they love. Once I had no white rice and subbed with Basmati, and they rejected it. Family on strike! So, that’s how much they love it. As is. I don’t feel like driving to market tonight, so I’m crossing fingers sour cream will help with the cream chz. Thank you for the most clicked recipe in my Pinterest boards!5 stars

  70. I added chicken and used frozen broccoli florets. I measured out 8 cups of frozen broccoli and ran it under hot water in a colander. It gave me 6 cups of broccoli. I did leave out the mustard and paprika (I’m just not that crazy about those spices).
    I will definitely be using this recipe again, delicious!!
    Thank you!5 stars

  71. I made this and must have done something wrong. The rice was too mushy. I used jasmine rice. What kind of white rice did you use?

      1. Thank you for the info on the type of rice you used. I’m sure the recipe is fabulous…I figure I made some mistakes, but I plan to give it another shot! Thanks for a great recipe :).

        1. Maybe, I would suggest that you make a version to indicate how to do it without pre-cooking your rice. We used cooked rice, and it seems that the dish was mushy. But, we saw that you changed the recipe today, so maybe (again) it was something we did.

          However, we are trying again today, because we love B&RC. We used to do it from a box mix, but now, we want to make everything at home.

    1. Hi Katie, I haven’t tried it without cream cheese. It does add a creamy texture but it’s only a little bit so you can certainly try it without. I think it will change the texture slightly but still taste great. Let us know how it goes!

  72. I’m a veteran of the Vietnam Era, 100% service-connected disabled for kidney failure, and currently on dialysis.This recipe allows me to eliminate added salt, so that I can cook a savory, kidney-healthy side dish. it’s so encouraging to find recipes that do not depend on canned soups which, for me, contain astronomical amounts of Sodium, so that if I consumed them, I wouldn’t survive treatment!! Thank you!!

    1. Thank you for your service David! We are so happy to be able to provide you with recipes that work with your diet.

  73. I used well-cooked leftover steamed broccoli that had lemon juice squeezed on top. Still very good! I used slightly less flour.5 stars

  74. An easy recipe to make and very delicious, the only thing I did differently was to chop the onion and broccoli finely with the intention that my three-year-old would eat it, but unfortunately, it did not happen. The rest of us enjoyed everything.5 stars

    1. I haven’t tried this with Minute Rice but I do think it would work. Please let us know how it goes if you try it.

  75. Just made it! This is an excellent base recipe, with plenty of room for tweaking to your personal tastes. On its own, it is excellent. I made the following tweaks.

    I added a little extra salt (maybe 1/4-1/2 tsp). I also doubled the entire spice bill. I also added about 1 tsp of sriracha, 1 tbsp of nutritional yeast, and a splash of worcestershire sauce (things we normally add to macaroni and cheese). For the topping, I also crumbled up a handful of ritz crackers and saltines, and some cheap parmesan cheese (don’t use the good stuff, it will be wasted here).

    I added the rice first, and then stirred in 6 cups of frozen chopped broccoli since I wasn’t making it right away. Then I baked a little longer when it was ready. It turned out fantastic. Like I said, the base recipe is good, and it works really well with tweaks you like to add to mac and cheese type recipes. This will definitely be added into our rotation, since it’s an easy way to force a picky toddler to eat some extra veggies.5 stars

    1. I am so glad you enjoyed this recipe Matty. Those sound like wonderful additions to this casserole!

  76. Good recipe. Had to adjust milk to flour ratio.. the 3 tbsp made it a but thick for me. I added about another 1/3-1/2 cup milk to sauce and increased cheese a bit. I also micro-steamed the broccoli to make it cook faster in oven. I like faster meals on a work night. I set aside about 1/2 cup of cheese sauce and will use for another recipe.
    Hubby liked this. Will make again.4 stars

    1. Thank you for sharing your tips! I’m happy to hear that you enjoyed the recipe!

  77. I used a little less broccoli and added chopped up chicken thighs that I parcooked in chicken broth for 15 minutes. I also used ghost pepper cheddar because we like spice in our food. It was very tasty but next time I would top with panko breadcrumbs and melted butter because it needed some texture. I think without the spicy cheese, it would have been too bland for my family so add more spices if your crew is like mine.5 stars

    1. Those sound like delicious additions to this recipe Kathy! Thanks for sharing!

  78. Excellent comfort food! I loved the sauce and will use it making other dishes (i.e. pasta and veggies).

    I added leftover rotisserie chicken and I did add about 1/4 cup chicken broth before it went into the oven. Maybe adding the chicken was why it seemed to need more liquid?

    No matter – my family loved it all.5 stars

    1. I am so glad your family liked this casserole Cheryl! I love the sauce too and think it would be wonderful with pasta! Please let me know how that works out for you when you try it!

  79. Delicious & has become one of my go-to recipes. Love that it’s easy to make gluten free; I substitute equal amount of a GF baking mix for the flour and the sauce has worked every time. The cream cheese helps with the thickening. I add mushrooms & use brown rice. Once the rice is cooked and the broccoli cut up, goes quickly. So flexible and so far everyone likes it. Comfort food.5 stars

    1. I am so glad you have enjoyed this recipe and been able to adapt it to be gluten free Gwendolyn!

  80. This is the BEST Broccoli Rice Casserole I have ever made! My daughter and husband love it! So easy to get them those vegetable servings when I make this. Thank you for this recipe!5 stars

  81. I made this today but used Indian basmati rice soooooo delicious family loved it thank you for this amazing yet simple recipe5 stars

  82. My whole family loved this!! Didn’t have dry mustard on hand, but it was still super delicious. I cooked the rice in chicken stock & boullion. Served with baked salmon. Will be making this again.5 stars

    1. I have only tried this recipe as written, but a bread crumb topping could be delicious. Let me know how it turns out!

  83. Just made this yesterday and it was super delicious! I used brown rice and subbed in Dijon mustard as I didn’t have dry mustard. It still turned out perfect and I will definitely make it again.5 stars

  84. This was a great addition to our Christmas meal. My daughter-in-law, who is a vegetarian, had 3 servings! The grand-kids may not have loved it, but they ate it, that’s a win! The adults asked me to keep this recipe for the future. I loved that it was truly homemade! Thank you!5 stars

  85. You are the best Holly….i have searched forever for recipes..My searching has ended…this is the best site I have ever found..Thank you and God bless…5 stars

  86. Made this today. I added 2 cups of chicken and it was a main course. I will say that for some reason it looked a little dry when I put it into the dish, so I added a few tablespoons of chicken broth to the mix. It was a hit! Grandchildren ages 5 & 7 enjoyed. I had no paprika onhand and so I substituted Cajun seasoning.
    This will be served in my home ona regular basis.
    Thanks!5 stars

  87. This was good. Next time, I’ll crumble a knorr chicken stock cube up in the cheese sauce. I think that would give it that extra bit of flavor-boost it’s missing without the soup. But even without it, it was good. I had some uncomfortable burning in the back of the throat due to the pepper amount. I would reduce that by half, especially if you’re using fresh-cracked as I did. Will make it again. Thanks for a great recipe.4 stars

  88. Hey there, I’m planning to make this for my Christmas party at work. I need to feed around 50 people so I’m wondering how to do that with this recipe?

    1. Donna, each recipe makes 8 servings. For 50 people as a full serving, you’d want to make about 6 recipes. If you’re making this as a potluck dish, you may want to consider if people will be adding other foods to their plate, and then make fewer recipes. Enjoy and have fun at the party!!

  89. I made this for Thanksgiving and it wasn’t very easy and looked delicious. However, it was very bland. My family were not fans of this one. Will not be making this again. 1 star

  90. Do you think I could make the sauce ahead of time or even the whole casserole the might before then heat up day of? I am trying to simplify all of the things I have to make for Thanksgiving. Thanks!

    1. Yes, this can be made ahead of time. You may need to reheat it to be able to pour or mix it (the sauce may not mix well if it is cold).

  91. I am so glad to find this recipe. I moved and lost my whole box of special recipes. yes you got it my broccoli and rice cassarole recipe was one of them. I do not like to use canned soups, so it was nice to find this one, much like mine except I believe I used 1 beaten egg in mine. Everyone loved mine, but I am sure they will love yours. Mine did not have cream cheese, but I bet it makes it creamy. I am going to try it soon. Holidays.are coming. Thank you so much. Have good Holidayd coming up. Bonnie5 stars

    1. I’m sad to hear that you lost your recipes Bonnie. You’ll hopefully enjoy many more of the recipes we have at Spend With Pennies :). This is definitely a family favorite!

  92. Thank you so much for sharing :)This recipe is DELICIOUS! The only thing I did different was add some French fried onions around the edges the last 5 minutes of baking added a little crunch YUMMY !

  93. Hello! Thank you so much for this “can of” free amazing casserole! I’ve been using this recipe for awile as my go-to for chicken and rice. I grew up in the 90’s so I was literally a tv dinner kid 85% of the time. Now that I have my own kids, I want none of that frozen whachamacallit in front of them at dinner time. I pretty much double the whole recipe and leave for leftovers the whole week! I do also add chicken to the saucepan raw in small pieces no bigger than 1 inch cubed because of my toddler. I use a 13×9 with about 4 cups of rice and if its too thick I add chicken stock(LS) for less salt. I bake at 350 for 25 minutes preheated. Turns out soo amazing and I feel like a chef saying I made from scratch! This is the best, thank you!!!!

    PS for some people asking for a wheat free version try adding chickpea flour since its nice and dense and if the flavor is off use smoked paprika(my favorite) and more ground mustard. I honestly have not tried it this way but I think it could work!5 stars

    1. Thank you Nathalie and you’re welcome! I’m so happy to hear that your family loves this casserole so much! And thank you also for the tips.

  94. This was really good!! We’re trying to “eat healthier,” but after reading an Amish novel that mentioned casseroles, I was ready to eat the book!! I subbed Bobs Red Mill Gluten Free flour and it worked great. I didn’t have cream cheese, so I added a couple Tbsp of nutritional yeast for thickening and flavor. I love how adaptable this is. Thanks for sharing it!5 stars

  95. Making this tonight – I’m gonna double up on the broccoli. Thanks for going the from scratch route. Every other recipe I found had a can of condensed soup mixed in. Not the over salted, processed flavor I was looking for.

  96. I made this last night. It was absolutely delicious. The whole family loved it. I added mushrooms and ham. I’ll be making this again.5 stars

    1. I haven’t tried it that way, the cream cheese does add a creamy texture but it’s only a little bit so you can certainly try it without. I think it will change the texture slightly but still taste great. Let us know how it goes!

  97. Made the sauce in the microwave without onions (no one likes them, except me). Used leftover ham, no salt. Will try leftover chicken sometime. Great recipe. 

  98. My sister found this recipe first and told me about it. I can’t tell you how many times I’ve made this. I’ve made it with chicken for a more main dish at home. My husband loves it. I belong to the Priscilla Circle at my church. We prepare funeral luncheons for families. The dish is always empty when we clean the table. Everyone should try this! Thanks for sharing.5 stars

  99. I only have about 1 TBSp of cream cheese left, do you think I could use 2 tbsp. of sour cream without it altering the taste of this dish5 stars

    1. It may change the taste slightly, but I think it would still be delicious. Let us know how it works out for you!

  100. Great recipe! Instead of using cheddar cheese, I used Velveeta because of its creaminess and when reheated it doesn’t separate and get oily like cheddar. I did use cheddar to sprinkle over the top. I also used some Cajun seasoning to kick it up a notch while cutting back on the salt. I also used Jasmin rice instead of regular white rice because it has a nutty taste to it. Over all this recipe is a keeper as a base to start.

  101. This was perfect! I live in Europe and needed a recipe where I could actually get all the ingredients (without substitutions). I used to make this when I lived in the States with the Campbell’s cream of mushroom, etc. This recipe is so much better! THANK YOU! Highly recommended.5 stars

  102. Has anyone tried this with a milk substitute such as soy or coconut? I am allergic to the whey protein in milk but can still have real cheese not processed. My family is missing broccoli rice casserole.

  103. Thank you for a from scratch broccoli and rice casserole!!! Looking forward to trying this tonight!

  104. I absolutely LOVE this recipe! Have made it a handful of times and there are never any leftovers. Great accompaniment to fish and meat dishes but I’m vegetarian so I just have it as is. My number one comfort food!!5 stars

  105. So, I can’t see where you say to put the broccoli in raw or cooked.  I’m assuming raw, guess I’ll try it.  Usually the broccoli is cooked a little.

    1. I apologize for the confusion, part of the recipe wasn’t displaying properly. I’ve updated and it should be ok now!

  106. Thank you for the share of Chicken rice casserole. It has been ages since I made one.
    I like the idea of the onion soup mix… This will be supper tonight ( with just a little southern addition. I’ll add little cajun spice to it. ) Thanks, again.. brought back memories of the days when I had two small kids and a very limited budget…. those were the days.

    1. You can absolutely make this ahead of time Mary! The cooking time will be the same, but make sure to set your casserole dish out earlier if it is glass to avoid shattering in the oven!

  107. Do you have any nutritional information for this recipe? I don’t think i overlooked it but maybe I did. Thanks!

  108. Sounds good…and, for a change, no pre-packaged/canned items! Also, for those who are gluten intolerant, you can use corn starch instead. 1 1/2 T. in place of the flour. Thanks for a complete, from scratch recipe!

  109. These casserole dishes looks extremely awesome!! I really like broccoli and macaroni casseroles!!! These are very simple to make and to prepare for a family!

  110. can this recipe be made in a crockpot instead of a casserole? I would love to do as a crockpot meal but don’t know if anything would have to be changed??

  111. I tried this this recipe yesterday for my family and they LOVED it!! It was really comfort food at its best….thank you so much.

  112. Holly I just wanted to let you know I’ve used this recipe as a staple in my menu planning since I first came across your recipe. I’ve used it as is for side dish and as a base for many other recipes I’ve come with. Thank you so much for sharing this and all your other recipes with us.

    1. You can use frozen broccoli in this recipe. It will change the texture slightly but the dish will still be delicious.

  113. Do we measure out 2 cups of rice after it is cooked which is essentially one cup of uncooked rice or is that 2 cups of raw rice then cooked ?

  114. You say the sauce is easy, but it requires a lot of preparation, and a person who doesn’t cook much wouldn’t have all those spices handy. Using the creamed soups and cheese whiz makes it just as good with a lot less prep time.

  115. Anything that has got lots of cheese in it is good with me. This looks like a good way to get fussy eaters to eat more veggies.

  116. Oh yum, now that looks great. I make broccoli cheese (like cauliflower cheese) but haven’t tried adding rice before now – looks like a great way to round this out to a proper meal. A proper cheesy one ;) Will give this one a try!

  117. How refreshing to find a recipe that doesn’t rely on condensed soup. This is a beautiful dish and I bet it tastes as yummy as it looks!

  118. I made this casserole tonight. The kids, even the picky eater, loved it. It was easy to make and nicely served. Thank you.

  119. This looks familiar Ive been making asimilar dish for 30 years or so. I fry chicken livers battered in dry bread crumbs(lemon pepper and garlic for spices) cook a pot of white rice pour in three cans cream of broccoli soup mix it up…layer half the rice in a baking dish then the fried livers next the rest of the soup and rice on top then shred some mozzarella cheese on top melt it in the oven for a couple of minutes…Yum. But the homemade version sounds like it may be an Upgrade. Guess I’ll have to try it.

  120. I was looking for something that used fresh broccoli and did NOT use canned soup. I made this yesterday for Easter dinner with the extended family. It turned out great. Will definitely make it again.

    1. Yes that should work just fine. You may need to add 15 minutes or so to the cook time if it is cold from the fridge.

    1. If the broccoli is fresh it would likely not soften enough cooked in the sauce as you don’t really want to boil the sauce, just thicken it.

    1. I’m sure that would work however I do find frozen broccoli to be much softer. I’d suggest you don’t steam it too long so it doesn’t get mushy.

  121. I doubled this recipe for Thanksgiving. I used a full 8oz brick of cream cheese and grated the onion. Wow, so glad there was no cream of anything soup. It was wonderful from scratch. It was gone in minutes at 2 different places I took it to. So rich, creamy, and delicious. Will make this again.

  122. I’ve always steered clear of white sauce because any time I use flour, I get lumps. Any tips to avoid this? I’d love to try this recipe!

    1. Be sure your roux (butter/flour) is HOT and your milk is COLD when you’re adding it, this will eliminate lumps. Be sure to whisk while adding the milk.

  123. I added a Ritz cracker topping! By melting 3 tbs of butter and adding that toba sleeve of crushed Ritz crackers! I still added the 1/2 cup of cheese but it gave it the missing peice! It was amazing!

  124. Just made this and it’s fabulous! Used ready made dijon mustard instead of dry, fresh garlic instead of powder and added mushrooms…going into my recipe box! Thanks! :-)

  125. Yum! Made this tonight and it turned out great! I used 2 bags of uncle bens ready rice in bags, and heated them separately for 90 sec each in the microwave. I also added the breast meat from one rotisseri chicken. The only thing I did wrong was didn’t salt the dish, it still was great but could have used a little salt.

  126. What a great idea adding chicken to this! I like to buy the already cooked roasted white chicken meat at my local Cost Co. I usually divide it up and freeze for quick meals. I have some in my freezer right now. I would think like 2 cups of shredded meat would make this a full meal depending on your family size.

  127. Can anyone suggest amount of chicken that I would place in this dish and if I should cook it before putting it in the casserole to cook for the 35 minutes with the rest of the dish.

    1. I haven’t made it that way but I’m sure it will work. You may need to adjust your cooking time.

  128. Uh oh, forgot to cook rice first. Anything I can do now? I turned down the temp to a lower temperature and covered with aluminum foil to try and keep the cheese from burning, as the rice will take a while longer to cook. Any suggestions? Yikes!

    1. That’s disappointing! I would just suggest keeping an eye on the liquid so it doesn’t dry out to much. :/ Hopefully it’s still ok.

    2. Adding some chicken broth to the dish to help the rice cook by absorbing the liquid would help and of course, covering the dish with foil is a great idea.

  129. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week and enjoy your new Red Plate!
    Miz Helen

    1. I have made scratch cheese sauce with gf flour in the past with no problem. And I will be doing this recipe for tday tomorrow

  130. The versatility of a great white sauce is endless! Everyone should learn how to make the base for so many great sauces and casseroles. I bet the whole “Cream of” soup business would crumble! How much healthier is it to add fresh green beans and mushrooms to a well seasoned white sauce to make the traditional holiday casserole? Add cheeses of many flavors to top veggies and meats. Make the base of great soups. I should start a class about what butter, flour and milk can really achieve!