Cheesy Broccoli Rice Casserole

Anytime I think of a warm and comforting dish, this cheesy broccoli rice casserole comes to mind. This is the ideal meal for a cozy weeknight with the family. It’s easy to make, fuss-free, hearty, and satisfying. Loaded with tender broccoli and fluffy rice, coated in a decadent, luscious cheddar cheese sauce, and finished with a cheesy, buttery topping, this recipe never disappoints and usually gets seconds.

Let me share a few tricks for planning my meals. For example, if on one night I decide we will have roasted chicken breasts with steamed broccoli, I make sure to roast an extra chicken breast and steam a few extra broccoli florets. I also quickly add some rice to my Instant Pot while dinner cooks. This way, I have prepared all the ingredients for my broccoli rice casserole the day before. All I have to do is make the cheese sauce and combine everything in a baking dish. Easy peasy.

This is comfort food at its finest, and I love how versatile this recipe is. If I have leftover chicken, turkey, or ham, I usually chop it and add it to the mix. As I have mentioned, prepping some ingredients the night before is a time-saver and a good strategy for having home-cooked meals with minimal effort. This recipe always turns out delicious and is our go-to for a quick family meal. The cheese sauce is what makes it fantastic, rich and velvety smooth, with milk, cream, cream cheese, sour cream, and lots of cheddar cheese! I am sure you will love it once you try it.

Why you will love this recipe 

• The kids eat their veggies: This is a great way to get the kids to eat at least one or two servings of vegetables. My kids love this casserole so much, especially when I mix in some Ranch seasoning.
• It is so easy to make: I can make this in minutes and have it on the table in less than an hour, making it the perfect hearty dinner on a weeknight.
• Inexpensive dish: This is an inexpensive dish everyone loves at just about $2 per serving.
• Goes with any meat: I like to serve it with chicken or turkey, but it pairs well with any meat or seafood. If I have leftover roasted chicken, I just shred it and mix it into the casserole.

What you will need

• Main ingredients: I use 6 cups of fresh broccoli florets and cooked white rice.

For the cheese sauce

• Wet ingredients: To create a roux, I like to use butter to add richness and thickening. It also prevents lumpiness, so the sauce is silky and smooth. I also use both cream and milk to prevent the sauce from being grainy and to keep it creamier. The high fat content provides the thick, velvety mouthfeel.
• Creaminess: Freshly shredded cheddar cheese gives it a bold, tangy flavor. For extra creamiess I stir in cream cheese and sour cream.
• Dry ingredients: I use all-purpose flour as a thickener for the roux, letting the starch swell and hold the ingredients together while absorbing liquid to prevent separation.
• Seasonings and aromatics: Besides salt and pepper, I use fresh onion, minced garlic, paprika, and add a bit of dry mustard for depth of flavor and vibrant color. 

For the toppings

• Cheddar cheese: Of course, adding more cheddar cheese on top of the casserole enhances flavor and texture and makes it look more attractive. 

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F and spray a 9×13 casserole dish with baking spray. 

Cook the broccoli: Cook for 4 to 5 minutes, until tender-crisp, then drain well and place them in a large bowl along with the white rice. You can also steam the broccoli for this step.

Sauté: After that, I melt the butter in a skillet over medium heat and cook the onion and garlic.

Make the sauce: I whisk in the flour until smooth. I add the milk, a little at a time, until it is smooth, then add the cream and seasonings. I cook and whisk it until it is thick and bubbly. 

Add the cheese: Next, I remove the pan from the heat and stir in the cream cheese and sour cream until the cheese melts, then season with salt and pepper to taste. 

Bake the casserole: Finally, I pour the sauce over the broccoli and rice, stir, transfer the mixture to the casserole dish, and cover it with the remaining cheddar cheese. Bake it for 20 to 30 minutes or until it is hot and bubbly. 

Rest and serve: Let it rest for a few minutes before serving. 

Expert tip

Preventing the broccoli from being mushy

The main thing to remember is to cook it only until it is tender-crisp. That means it will pierce easily with a fork yet remain firm. This takes about 4 minutes. If it is overcooked before it goes into the oven, the result will almost always be mushy broccoli. I prefer to aim for slightly undercooked, as it will always soften up in the oven.

More tips to consider:

• To make this even easier, use cream of mushroom soup mixed with eggs, cheddar cheese, and mayonnaise instead of making your own cheese sauce. Then all you need is broccoli and some buttered crackers for topping. Try my delicious recipe for cream of mushroom soup from scratch.
• Frozen broccoli is fine to use, but do not thaw it first because it can become mushy. 
• Make it extra creamy by using cream cheese instead of heavy cream.
• Be sure to drain the broccoli thoroughly to remove all the excess water. This helps prevent watery casserole. 
• I grate my own cheese because pre-shredded cheese contains additives that prevent clumping. It can make the sauce grainy and prevent it from melting smoothly. 
• Always taste the cheese sauce before adding it. Add salt, pepper, or seasonings as needed before pouring it into the casserole. 
• If the top starts to brown too much, too fast, loosely cover it with foil. 

Recipe variations and add-ins:

• Other veggies: Instead of (or in addition to) broccoli, I sometimes use cauliflower florets, chopped carrots, green beans, or bell peppers. 
• Add meat: Another way to make this a heartier dish is to add meat, such as chicken, turkey, or ham chunks.   
• Additional cheese: Other cheeses may be added. Some of my favorites are mozzarella, parmesan, Monterey Jack, Gruyere, and Fontina. 
• Add some rice: It makes this a full meal with plenty of healthy carbs. I like to use my cauliflower rice for low-carb meals. 
• Spicy cheesy broccoli: Sometimes, I add some pepper jack cheese and a bit of red pepper flakes to give this casserole a kick.
• Other toppings: One of my favorite toppings for this casserole is French-fried onions. They add a zesty and crunchy kick to the dish. For a milder taste, crushed potato chips or corn flakes are good.

Serving suggestions:

Casseroles are perfect for lazy weeknight dinners. Even without meat, this cheesy broccoli casserole makes a delicious dinner for up to 6 people. Pair it with rolls like my Amish potato dinner rolls, and nobody will leave the table hungry. They are soft, fluffy, and easy to make with just a few ingredients. I also like to serve this with salads. Either a regular green garden salad or something more seasonal like my sweet potato salad with roasted sweet potatoes, bacon, nuts, fruit, and feta. 

When I serve this as a side dish, I like to have it with a hearty meat meal like this potato and meatloaf casserole, which is actually two dishes in one. Another hearty dinner that pairs well with this cheesy dish is slow-cooker turkey breast. Tender and juicy, with a garlic, herb, and brown-sugar butter rub, this turkey is full of flavor. 

How to store leftovers:

• Refrigerate: I keep leftovers fresh in a sealed container in the fridge for a week.   
• Freezing: To freeze leftovers, I put them in quart-sized freezer bags. They will stay fresh for several months.   
• Defrost: Before serving, thaw leftovers in the refrigerator overnight for the best flavor.
• Reheating: I reheat in the oven for 10 minutes at 350 degrees F or in the microwave for 1 to 2 minutes.   

Frequently asked questions

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