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!
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)!
- 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.
- 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.
- Toss cheese sauce with broccoli and rice and bake in a casserole dish.
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!
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 Cheese Soup – ready in 20 mins!
- Cheesy Broccoli Cauliflower Casserole – made without condensed soup
- Cheese Grits – deliciously creamy side dish!
- Broccoli Cheese Casserole with Ham – quick & easy cheese sauce!
- Homemade Mac and Cheese Casserole – rich, creamy casserole
Equipment
Ingredients
- 6 cups broccoli florets cut into bite sized pieces
- 2 cups cooked white rice
For the Sauce
- 3 tablespoons butter
- ¾ cup diced onion about 1 small
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon salt more to taste
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese divided
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. Taste and season the sauce with additional salt and pepper.
- 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Really delicious, a hearty side dish or super vegetarian meal. Not hard to make at all, and everything was in my pantry. I used white cheddar, which made the sauce a little pale, but the taste was great. Also, you could easily fold in some shredded chicken for a complete family meal. Super happy I went with the totally from scratch dish instead of one with condensed soup!
Wow..this was great,truly enjoyed it.My husband said to give a ! Followed your recipe per directions.I sautéed a fat chicken cutlet & added it to the sauce mixture.This was delicious,but I’ve never had an issue with your recipes (must be a Holly thing,haha).Negative nay sayers probably missed a step.
Thank you again.
Followed recipe exact and it was phenomenal. Thanks for sharing!!!
I followed this recipe exactly- was extremely bland. Will never make it again
Oh no, sorry to hear that Anne. You can adjust the seasoning to meet your taste preference as well!
Same thing here with us….we make it as written, the only thing we change were the spices since the amount was very little, we double it up. This casserole was very, very bland and boring. It was really disappointing because the day before we had the Scallops potatoes with ham from this site and it was so delicious, so we came to look for another recipe using up our broccoli we had in the fridge. Well now we have a lots of the casserole waiting in the fridge to be transformed in something different and tasty for dinner tonight, thinking we’ll use it as a base for our broccoli cheese soup and maybe adding some cheese croutons. Wish us luck lol !!
very good recipe! I added corn flakes on top
All I wanted was a recipe, not 30 pages of comments and other pics.
What a waste of my printer ink….
I’d recommend using the PRINT button on the recipe (just above the ingredients). This will print the recipe only.
Then you highlight just parts you want to print and then click print only highlighted parts.
The best broccoli rice recipe ever. Didn’t change a thing, prepared as written.
I am trying to find modifiations for this favorite recipe for dietary reasons.
1 – No Milk – has anyone tried with Milk Subsitutes ,
2 – No onions , can use onion powder in limited amounts , I am thinking chopped celery but wondering what type of variations people have tried .
A non-dairy milk will work just fine in this recipe—it may change the flavor slightly but will still be deloicious. I would suggest about ¾ teaspoon onion powder, you can use a little bit less if you’d like. Let us know how it goes!
Silly question: For the rice, do you measure out an amount of two cups with rice already cooked, OR, do you cook 2 cups of dry rice and then add it to the casserole?
You’ll measure two cups of rice after cooking.
This casserole is a hit at Thanksgiving. I’ve actually made it the last three years. Everyone always goes back for second or third helpings! Thank you!
It was so dry and lacked flavor. Regret the decision to switch my recipe to this for Thanksgiving.
I am sorry this didn’t work out for you, Ami! Thank you for trying our recipe.
AMAZING recipe, seriously a crowd pleaser. I doubled the spices because my husband “likes to taste the flavor” as he puts it, and I’m a big fan of dry mustard so I’m heavy handed with it. I crack some black pepper and salt on top before baking, and sometimes a little Cajun seasoning too. This is the BEST broccoli rice cheddar casserole that I’ve ever had, and I am a tough chef to please. It rehears really well, not dry at all even days afterward. I am such a fan of this recipe, won’t ever make another BRCC besides this one! Thank you for sharing this recipe!
I make a quadruple quantity every month. I also do a 1:1 replacement of the wheat flour with Mochiko since I am allergic to wheat. It comes out very delicious.
This is so delicious. I’ve made several different recipes of this casserole through the years and this is a keeper. I don’t need to look any further. Everyone at supper agreed. I’d give it 10 ⭐ if I could.
Can you use sharp cheddar cheese with this recipe or should it be made with velveeta cheese?
This recipe uses shredded cheddar cheese—I usually use sharp, I haven’t tried it with Velveeta.
This is an awesome cheese sauce!
if I don’t have cream cheese, can I just omit it? or is there a good substitute?
I haven’t tried it without but I would suggest a little sour cream in place.
Hi there! Can you make this ahead of time?
It can be prepared ahead of time, remove it from the fridge at least 30 minutes before baking. The rice can absorb sauce so I would suggest reserving the cheese for on top and bake it covered 25 minutes. Gently stir the casserole and add warm milk if needed for consistency. Top with the remaining cheese and bake uncovered until heated through, about 20 minutes more.
How much liquid would you add for using UNCOOKED white rice, OR can you use instant rice?
I have only tried this as written so I can’t say for sure.
This is fantastic! Followed recipe adding a small amount of chicken broth and lots of cubed ham. Best broccoli rice casserole I have ever had or made!