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.
Print
Pin
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.