This easy broccoli rice casserole is the ultimate comfort food side dish.
Made from scratch with fresh broccoli, fluffy rice, and a creamy homemade cheese sauce—no canned soup required!
Pair it with roasted chicken, baked ham, or serve it up solo with a side salad for a cozy, satisfying meal.
Broccoli and cheese might just be one of the best combos out there, and this dish brings all that goodness together in one warm and bubbly casserole.
It’s nostalgic, family-friendly, and surprisingly simple to throw together in under an hour.
This recipe has become a go-to at our house—especially around the holidays or whenever we need a little extra comfort on the dinner table.
For Broccoli Rice Casserole
- Broccoli Florets – Fresh broccoli is key to this dish. Cut into bite-sized pieces for easy eating and even cooking.
- Cooked White Rice – Use freshly cooked rice, ideally a day old for better texture, or cook it just before you start.
For Cheese Sauce
- Butter – The base for sautéing the onion and starting the creamy sauce.
- Onion – Diced onion adds flavor and sweetness to the sauce.
- All-Purpose Flour – Used to thicken the sauce.
- Milk – Whole milk is best for creaminess, but you can use any milk.
- Garlic Powder – Adds a subtle depth of flavor.
- Black Pepper – Season to taste for a bit of sharpness.
- Dry Mustard Powder – Gives the sauce a tangy kick.
- Paprika – Adds smokiness and a hint of color.
- Salt – Season to taste.
- Cream Cheese – Makes the sauce extra creamy and smooth.
- Shredded Cheddar Cheese – Divided into two portions, it melts beautifully into the sauce and on top for that golden, bubbly finish.
Homemade Broccoli Rice Casserole (No Canned Soup!)
A creamy, cheesy casserole made with fresh broccoli, fluffy white rice, and a rich homemade sauce — no condensed soup needed! A comforting side dish that’s perfect for any meal.
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Servings: 8
Notes
Ingredients
Main:- 6 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups cooked white rice
- 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 (or to taste)
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Make the sauce:
In a saucepan, melt butter over medium-low heat. Add diced onion and cook until soft and translucent. Stir in flour, garlic powder, and black pepper; cook for 2 minutes, stirring constantly. - Slowly whisk in the milk and continue cooking over medium heat until the mixture thickens and becomes bubbly. Remove from heat. Stir in dry mustard, paprika, cream cheese, and 1½ cups of the shredded cheddar. Mix until melted and smooth. Season with additional salt and pepper to taste.
- Blanch the broccoli:
Bring a pot of water to a boil. Add broccoli and cook for 2 minutes — it should still be crisp. Drain well. - Assemble the casserole:
In a large bowl, combine cooked rice, broccoli, and cheese sauce. Spread into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. - Bake for 35 minutes, or until hot and bubbly with golden brown cheese on top.
Nutrition
Calories: 287 kcal | Carbohydrates: 23g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g
Cholesterol: 50mg | Sodium: 280mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1090 IU | Vitamin C: 62mg
Calcium: 325mg | Iron: 1mg
- Can I prepare the casserole ahead of time?
Yes, you can assemble the casserole up to two days in advance. After preparing, cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven.
- Can I freeze the casserole for later use?
Absolutely. Assemble the casserole, allow it to cool completely, then cover tightly and freeze for up to three months. To bake, thaw it in the refrigerator overnight, bring it to room temperature, and bake as directed.
- What type of rice should I use?
It’s best to use cooked white rice for this recipe. If you prefer brown rice, ensure it’s fully cooked before mixing it into the casserole. Avoid using instant rice, as it may not provide the desired texture.
- How can I add more flavor to the casserole?
To enhance the flavor, consider adding cooked diced ham, chicken, or turkey to the mixture. You can also experiment with different cheeses like sharp cheddar, Monterey Jack, or Gouda.
- Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli florets work well in this recipe. Just be sure to thaw and drain them thoroughly to prevent excess moisture in the casserole.