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Broccoli & Rice Casserole

by Katerina

5 from 6 votes

Sep 14, 2024

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From-scratch Broccoli and Rice Casserole combines tender broccoli and fluffy white rice into a gorgeously creamy three-cheese sauce that melts to gooey perfection in the oven. Add a serving of a whole roast chicken or parmesan tilapia, and dinner is ready!

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Casseroles have a special place in my heart. They are hearty, homey, and so filling. This broccoli rice casserole is a wonderful side dish to baked chicken breast or a whole roasted chicken, this blue steak, or seafood. You can even turn it into a lighter main meal by adding a salad. The combination of cheddar, mozzarella, and Parmesan melds together to create cheesy forkfuls you won’t be able to resist. And it keeps well, so you can make it a few days ahead of time to keep dinner time easy.

Why I Love This Broccoli Rice Casserole Recipe

• So cheesy. What can I say? I love cheese, and I love it even more when it’s melted. A trio of favorite cheeses combine to make this casserole something special.
• Practically a one-dish meal. This broccoli rice casserole is hearty enough that you could justify serving it as your main meal. Just add a crisp salad. Or, you could stir in some shredded chicken, turkey, or tuna to the mix for extra protein.
• Pure comfort food. Did I mention the cheese? Stirring cheese into the sauce and then sprinkling it on top turns this casserole into the kind of comfort food I crave when the temperatures dip. The nutty, tender rice is also hard to stop eating!

Recipe Ingredients

Here’s a look at what you’ll need to make broccoli & rice casserole, with some notes and possible substitutions. I’ve included the full ingredient amounts in the recipe card at the end of this post.

• White Rice – I prefer to use long-grain white rice in this broccoli and rice casserole.
• Broccoli – Fresh broccoli florets will hold up the best in this casserole, but if needed you can add frozen broccoli (see my notes lower down).
• Butter – You can use salted or unsalted butter.
• Onion – A medium yellow or red onion works well.
• Garlic – Along with the onion, garlic creates an aromatic base of flavor for the casserole.
• All-Purpose Flour – A little flour helps to create a thick roux, or sauce.
• Milk – I love whole milk for richness, 2% milk will also work.
• Chicken Broth – Use regular or low-sodium chicken broth, or substitute with vegetable broth.
• Salt and Pepper – I like to use fine sea salt and black pepper to enhance all the flavors of the dish.
• Herbs – Dried thyme and paprika. You could also use dried oregano or Italian seasoning.
• Cream Cheese – A little cream cheese adds tangy flavor. Substitute with sour cream if needed.
• Mozzarella Cheese – A package of shredded mozzarella cheese is perfect to use in this casserole.
• Parmesan Cheese – For extra salty flavor.
• Cheddar Cheese – I like sharp cheddar cheese here, but you can use any type of cheddar you prefer. You can also use a Mexican cheese blend.

How To Make Broccoli & Rice Casserole

This easy casserole recipe requires just a few steps to put together. Here’s an overview of how to do it, with step-by-step photos.

• Make the rice. Cook the rice by following the package directions, but stop cooking it a few minutes early to keep it slightly firm.
• Cook broccoli. Boil the broccoli in a pot filled with water and a pinch of salt until crisp-tender.
• Prepare the pan. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
• Cook the onion and garlic. In a large skillet, melt the butter over and sauté the onion for 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly.
• Add the flour. Sprinkle the flour over the onion and garlic mixture and stir continuously. Cook for about 2 minutes until the flour is golden.
• Add milk and broth. Slowly whisk in the milk. Then, add the chicken broth, whisking until smooth.
• Season. Add the salt, pepper, thyme, and paprika, then simmer the sauce until thick.
• Add the cheeses. Stir in the cream cheese. Fold in the mozzarella and Parmesan cheese. Use a whisk to melt in the cheese until smooth.
• Add to pan. Pour the sauce into the baking dish and add the broccoli and rice. Gently stir it all together.
• Bake. Sprinkle the cheese over the top of the casserole. Bake for 25-30 minutes.
• Serve! Let the casserole cool for about 5 minutes before serving.

Serving Suggestions

A few of our favorite accompaniments to this broccoli & rice casserole include my chicken souvlaki or these skillet balsamic chicken breasts.

This casserole makes an easy accompaniment to beef tips, too, slices of brown sugar meatloaf, and instant pot short ribs. Add some delicious seafood with blackened balsamic tuna steaks, or a crispy plate of beer battered fish.

Make broccoli and cheese casserole into a lighter vegetarian meal with a side of grilled vegetables with lemon dressing, or put together a filling salad like this easy steak salad and serve it with a scoop of casserole on the side to fill your plate.

How To Store & Reheat Leftovers

Casseroles are fantastic make-ahead meals because they keep well in both the fridge and freezer.

• Fridge – Place the cooled broccoli casserole in an airtight container and store it in the fridge for up to 5 days.
• Freezer – Either bake the broccoli rice casserole in a freezer-safe pan and wrap the cooled casserole in a layer of plastic wrap and a layer of foil or transfer portions of casserole to freezer-safe containers. Then store the pan or containers in the freezer for up to 3 months. Thaw the casserole overnight in the fridge before reheating it.
• To Reheat – Place the casserole dish in a preheated 350°F oven and bake it until the casserole is heated through and the cheese is melted. Or, place leftover broccoli rice casserole in a microwave-safe bowl and heat it in 1-minute increments until hot.

More Easy Casserole Recipes

• Chicken Fajitas Casserole
• Chicken Parmesan Casserole
• Creamy Chicken Casserole.
• Cheesy Zucchini and Squash Casserole
• Easy Cheeseburger Casserole
• Caprese Chicken Casserole
• Tuna Noodle Casserole
  

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5 from 6 votes

Broccoli & Rice Casserole

by Katerina | Easy Weeknight Recipes

Made from scratch, Broccoli & Rice Casserole combines tender broccoli and white rice with a creamy cheese sauce and is baked to gooey, melty perfection.

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients 

1x2x3x

• ▢ 2 ½ cups long-grain white rice, cooked al dente
• ▢ 4 cups fresh broccoli, cut into bite-sized pieces

Sauce

• ▢ 3 tablespoons butter
• ▢ 1 medium yellow onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 4 tablespoons all-purpose flour
• ▢ 2 cups whole milk
• ▢ 3 cups chicken broth
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon thyme
• ▢ ½ teaspoon paprika
• ▢ 2 tablespoons softened cream cheese
• ▢ 2 cups shredded mozzarella cheese
• ▢ ½ cup grated Parmesan cheese

Casserole Topping

• ▢ 2 cups sharp cheddar cheese or Mexican blend cheese

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Instructions 

• Cook the long-grain white rice according to package instructions, stopping a few minutes early to keep the rice al dente. Drain any excess water and set the rice aside.
• Bring a medium pot of water to a boil. Add the broccoli florets and a pinch of salt, and cook for 3-4 minutes until tender but still slightly crisp. Drain the broccoli and rinse with cold water to halt the cooking process. Set aside.
• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. Set aside.

Make the Sauce

• In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly.
• Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for about 2 minutes until the flour is golden and fragrant.
• Gradually pour in the milk while whisking to prevent lumps. Add the chicken broth and continue to whisk until smooth.
• Season with salt, pepper, thyme, and paprika. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring frequently, until it thickens to a creamy consistency.
• Remove the skillet from heat and stir in the softened cream cheese until fully melted.
• Fold in the shredded mozzarella and grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.

Assemble the Casserole

• Pour the prepared sauce into the greased baking dish. Add the cooked broccoli and previously prepared rice into the sauce.
• Gently stir the mixture in the baking dish until the rice, broccoli, and sauce are evenly combined.
• Sprinkle the Mexican blend cheese over the top of the casserole.

Bake the Casserole

• Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly, with a golden-brown crust forming around the edges.
• Remove the broccoli rice casserole from the oven and allow it to cool for 5-8 minutes before serving.

Equipment

• Pots and Pans
• 9×13 Baking Dish

Nutrition

Calories: 565kcal | Carbohydrates: 59g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1029mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 41mg | Calcium: 524mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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