Cheesy Broccoli Rice Casserole

This easy Broccoli Rice Casserole recipe combines rice and broccoli in a creamy, cheesy sauce for a dish that’s always a hit, whether you serve it for a weeknight dinner or bring it to a potluck! It’s a classic casserole you’ll make again and again.

When you think of classic American casseroles, what comes to mind? Probably Hashbrown Casserole, Green Bean Casserole, and maybe Broccoli Rice Casserole. This is one of those recipes that almost everyone has had at some point in their lives, and you might have even cooked it once or twice, too!

The fun thing about these classic casseroles is that every family has their own version, with unique little tweaks and variations. Maybe your family uses brown rice instead of white. Or, maybe you use fresh garlic cloves instead of garlic powder. Today, I’m sharing my favorite version of an easy cheesy Broccoli Rice Casserole!

Easy Broccoli Rice Casserole Recipe

There are a few things I really love about this Broccoli Rice Casserole recipe. First, there’s a very high broccoli-to-rice ratio here, which makes it a little less carb-heavy, and more veggie-forward, which I like. (Don’t get me wrong, I love carbs! But I’d rather have lots of broccoli than have it overwhelmed by all the rice.)

Another difference between this Broccoli Rice Casserole compared to some other versions is that it incorporates cream cheese into the sauce. This keeps the sauce rich and creamy without using heavy cream—and it keeps the cheese sauce from separating while the casserole bakes. It also means it’s loaded with cheesy flavor!

I make this easy Broccoli Rice Casserole recipe for weeknight dinners, but it’s also perfect for potlucks and even as a Thanksgiving or Christmas side dish alongside other favorites like Sweet Potato Casserole and Cranberry Sauce. You can easily assemble it in advance so on the day of your party, you just have to pop it in the oven!

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

• Unsalted butter – If salted is what you have on hand, just reduce the amount of extra salt included.
• Onion – Use a white or yellow onion here.
• All-purpose flour – Substitute a 1:1 gluten-free all-purpose flour, if needed.
• Whole milk – Whole milk is important for a rich, creamy consistency.
• Dijon mustard
• Paprika
• Garlic powder
• Shredded cheddar cheese – I highly recommend shredding your own cheese off the block, rather than buying a bag of pre-shredded cheese. Bagged shredded cheese has anti-caking agents to keep it from clumping together in the bag, which means it doesn’t melt as smoothly.
• Cream cheese
• Fresh broccoli florets – Cut them into bite-sized pieces, and blanch them so they’re perfectly tender once the casserole is finished cooking.
• White rice – Cook long-grain rice according to the package instructions. Brown rice can be used instead if you prefer.
• Salt & black pepper

Recipe Variations

• Cook once, eat twice. You can make steamed broccoli and Instant Pot white rice the night before you make this Broccoli Rice Casserole. Reserve what you need for this recipe. Then, serve the rest with Sesame Ginger Asian Chicken or another protein.
• Swap the broccoli for cauliflower. Or you can use a combination of both.
• Add more veggies. Try stirring shredded carrots into the rice mixture before baking, or add sautéed mushrooms.
• Make it a one-dish dinner. Fold in rotisserie chicken (or leftover Baked Chicken Breasts), and you’ve got an all-in-one Chicken Broccoli Rice Casserole.
• Add a crispy topping. Stir panko breadcrumbs or crumbled Ritz crackers with melted garlic butter, and add those to the top of the casserole. Or, try French-fried onions (like the ones you put on green bean casserole).

How to Make Broccoli Rice Casserole

1. Prepare: Preheat your oven to 350ºF and grease a 9×13 baking dish with cooking spray or butter.
2. Create the sauce: Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, and cook just until they’re soft and translucent. Stir in the flour, and continue to cook for 3 to 4 minutes or until it’s golden brown. Slowly pour in the milk, whisking constantly to create a smooth sauce. Continue to whisk until the sauce is thickened and comes to a simmer. This should take about 6 minutes!
3. Assemble the casserole: Whisk 1 cup of Cheddar cheese and cream cheese into the sauce. Once melted, add the broccoli and cooked rice, and stir to combine. Season to taste, and pour the mixture into the prepared casserole dish. Sprinkle the remaining cheese evenly on top.
4. Bake: Place the casserole in the preheated oven, and bake for 25 to 30 minutes or until the cheese is melted and bubbly.

Serving Suggestions

You just need to add a protein and you’ve got a complete meal! I like to serve Broccoli Rice Casserole with:

• Baked Pork Chops
• Crockpot Turkey Breast
• Air Fryer Chicken Breasts
• Garlic Butter Steak Bites

How to Store Leftover Broccoli Rice Casserole

Leftover Broccoli Rice Casserole can be stored in the fridge in an airtight container for 3 to 4 days or in the freezer for up to 2 months. Let the casserole thaw in the refrigerator before reheating.

Reheat individual servings of Broccoli Rice Casserole in the microwave until warmed through. For a larger portion, cover and reheat in the oven at 350ºF.

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