Broccoli Cheese Rice Casserole is one of those dishes that feels like a warm hug after a long day. It’s creamy, cheesy, and comforting, and it fits just as well on a busy weeknight table as it does at a holiday spread.
I’ve made this more times than I can count, and I love that it’s made from scratch, no canned soup needed, yet still easy to adapt to what’s in the fridge.
In this recipe, I’ll show you how simple ingredients turn into a cozy, crowd-pleasing classic. If you’re craving comfort food that feels homemade and reliable, you’re in the right place.
Why You’ll Love This Broccoli Cheese Rice Casserole
- Creamy, cheesy comfort food everyone loves: This is the kind of dish people go back for seconds. The cheese melts into the rice like a soft blanket, and every bite feels cozy and familiar.
- Easy to customize with different cheeses or add-ins: I’ve swapped cheeses based on what was in my fridge more times than I can count. It’s forgiving, flexible, and never judges you for improvising.
- Works as a main dish or a side: I’ve served this next to roast chicken, and I’ve also eaten it straight from a bowl. It fits wherever you put it.
- Great way to use leftover rice: This recipe was born from leftovers in my kitchen. It turns plain rice into something you actually get excited about.
- Kid-friendly and freezer-friendly: Kids love the cheese, adults love the comfort, and future-you will love having leftovers ready to go.
- Perfect for weeknights, potlucks, or holidays: It’s easy enough for Tuesday night but cozy enough for Thanksgiving. That balance is hard to beat.
What Kind of Ingredients Should I Use for Broccoli Cheese Rice Casserole?
When it comes to rice, long-grain, medium-grain, or basmati all work well. I usually grab what I already have cooked, which makes this dish even easier on busy days.
Fresh broccoli is great when you want a bright color and firmer bite. Frozen broccoli works just as well and saves time, which is why I use it most weeks.
For cheese, stick with ones that melt smoothly like cheddar, Monterey Jack, or Colby Jack. Mixing cheeses gives better flavor without making things complicated.
Heavy cream makes the sauce rich, while half-and-half keeps it lighter. Chicken broth adds depth, and simple seasoning goes a long way here.
Options for Substitutions
If you don’t have white rice, brown rice or jasmine rice work just as well, and leftover takeout rice has honestly saved dinner in my house more than once. No broccoli on hand? Cauliflower or a bag of mixed vegetables swaps in easily without losing that cozy, comfort-food feel, and frozen veggie blends are perfect in a pinch.
Cheddar, Monterey Jack, Colby Jack, or Velveeta all melt beautifully, so use what you love, and if you need a lighter or dairy-free option, plant-based milk and cheese can work if you keep the heat gentle. If you want to make it more filling, stir in cooked chicken or ham and you’ve got a simple, satisfying one-dish meal with almost no extra effort.
Ingredients for Broccoli Cheese Rice Casserole
Cooked rice
Use fully cooked rice so it mixes easily with the sauce. Long-grain, medium-grain, or basmati all work well and stay fluffy.
Broccoli (fresh or frozen)
Fresh broccoli gives a brighter bite, while frozen broccoli saves time. Just make sure it’s tender and well-drained before mixing.
Onion
Onion adds gentle sweetness and depth to the casserole. Dice it small so it melts into the sauce as it cooks.
Garlic
Garlic brings warmth and flavor without overpowering the dish. Fresh garlic works best, but a small amount goes a long way.
Butter
Butter is the base of the sauce and adds richness. It helps create a smooth, flavorful roux.
All-purpose flour
Flour thickens the sauce and gives it that creamy texture. Cook it briefly to avoid a raw flour taste.
Chicken broth
Broth adds savory depth and keeps the sauce from feeling heavy. Low-sodium broth lets you control the salt level.
Heavy cream or half-and-half
Heavy cream makes the casserole rich and indulgent. Half-and-half is a lighter option that still keeps things creamy.
Cheddar cheese
Cheddar brings classic sharp flavor and great melt. Sharp or mild both work, depending on your taste.
Monterey Jack or Colby Jack cheese
These cheeses melt smoothly and balance the cheddar. They help keep the sauce soft and creamy.
Parmesan cheese (optional)
Parmesan adds a light nutty flavor. A little goes a long way, so use it as a flavor boost, not the main cheese.
Salt
Salt brings all the flavors together. Add it slowly and taste as you go, especially if your broth is salty.
Black pepper
Black pepper adds gentle heat and balance. Freshly cracked pepper works best for flavor.
Optional seasonings (paprika, garlic powder)
These add extra warmth and depth if you like more flavor. Use lightly so they don’t overpower the cheese.
How to Make Broccoli Cheese Rice Casserole
Step 1: Prepare the Rice
Start with cooked rice and warm it slightly so it mixes easily later. Cold, stiff rice can make the casserole feel dry, and I’ve learned that the hard way.
Step 2: Prepare the Broccoli
If you’re using fresh broccoli, blanch it just until tender and bright green. Frozen broccoli should be thawed and drained well so extra water doesn’t thin the sauce.
Step 3: Make the Creamy Cheese Sauce
Sauté the onion and garlic until soft and fragrant, then stir in butter and flour to form a smooth roux. Slowly add broth and cream, stirring the whole time, until the sauce turns thick and silky.
Step 4: Add Cheese and Seasonings
Lower the heat and add the cheeses a little at a time. Gentle heat keeps the sauce smooth and prevents it from breaking, which makes a big difference.
Step 5: Combine Everything
Fold the rice and broccoli into the cheese sauce until everything is evenly coated. At this point, it should look creamy and rich, not dry or soupy.
Step 6: Assemble the Casserole
Transfer the mixture to a greased baking dish and spread it out evenly. Add any extra cheese or toppings you like right on top.
Step 7: Bake Until Bubbly
Bake until the casserole is hot, bubbly, and lightly golden on top. Let it rest for a few minutes before serving so it sets and scoops cleanly.
How Long to Cook Broccoli Cheese Rice Casserole
Most of the time, I bake this casserole at 350°F to 375°F, depending on how full the oven is. If it looks like it’s browning too fast, I loosely cover it with foil, then uncover it near the end to finish. Once it’s bubbly and lightly golden, let it rest for 10–15 minutes, which helps it set and makes serving much easier
Tips for Perfect Broccoli Cheese Rice Casserole
To keep the sauce creamy, always melt the cheese over low heat and stir gently. Warm rice mixes better than cold rice, which helps prevent dry spots. For a golden top without drying things out, add extra cheese near the end or uncover the dish for the last few minutes of baking.
Watch Out for These Mistakes While Cooking
Overcooked broccoli can turn soft and dull, so stop cooking it while it’s still bright and tender. High heat when melting cheese can break the sauce, so patience really pays off here. Also, don’t skip seasoning or the resting time, and avoid adding too much liquid, or the casserole won’t hold together as well
What to Serve With Broccoli Cheese Rice Casserole
Roasted Chicken
Roasted chicken is a classic match for broccoli cheese rice casserole. The crisp skin and savory meat balance the creamy, cheesy texture perfectly.
Baked Chicken Thighs
Juicy baked chicken thighs add richness without overpowering the casserole. I love this pairing for easy weeknight dinners when everything bakes in the oven together.
Grilled Salmon
Grilled salmon brings a lighter, fresh contrast to the casserole. The smoky flavor pairs surprisingly well with the cheesy rice.
Garlic Bread
Garlic bread is perfect for scooping up every bit of sauce left on the plate. It adds crunch and makes the meal feel extra comforting.
Simple Green Salad
A simple green salad keeps the meal from feeling too heavy. Crisp greens and a light dressing balance the richness of the casserole.
Roasted Vegetables
Roasted vegetables like carrots or Brussels sprouts add color and texture. They also make the plate feel more complete and balanced.
Holiday Turkey
This casserole fits right in next to turkey on a holiday table. It’s creamy, familiar, and always disappears fast during family gatherings.
Dinner Rolls
Soft dinner rolls are great for soaking up the cheesy sauce. They’re especially handy when serving this casserole to a crowd
Storage & Reheating Instructions
To store leftover broccoli cheese rice casserole, let it cool fully, then transfer it to an airtight container and refrigerate it within 2 hours, as recommended by food safety guidelines. It will keep well in the fridge for 3–4 days without losing texture or flavor.
For freezing, portion the casserole into freezer-safe containers and label with the date. Frozen casseroles are best used within 2–3 months for optimal taste and texture. I’ve found that freezing smaller portions helps them reheat more evenly.
When reheating, the oven gives the best results. Cover with foil and warm at 325°F until heated through to 165°F. The microwave works for quick meals, but add a splash of milk or broth to keep it from drying out.
Estimated Nutrition
Nutrition will vary by ingredients and portion size, but one serving averages 350–450 calories. It typically provides 12–18g protein, 30–40g carbs, and 18–25g fat.
Sodium depends mostly on the cheese and broth used. Choosing low-sodium options can help keep it balanced while still enjoying the comfort factor.
FAQs for Broccoli Cheese Rice Casserole
Can I make broccoli cheese rice casserole ahead of time?
Yes, you can assemble broccoli cheese rice casserole up to one day ahead. Cover it tightly and refrigerate, then bake when ready for a stress-free meal.
Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works great for broccoli cheese rice casserole. Just thaw and drain it well so extra moisture doesn’t thin the sauce.
How do I keep the casserole from drying out?
Use warm rice and don’t overbake. Covering the dish part of the time helps keep broccoli cheese rice casserole creamy and moist.
Can I make this without canned soup?
Yes, this broccoli cheese rice casserole is made from scratch. A simple roux with broth and cream replaces canned soup easily.
What cheese melts best for this casserole?
Cheddar, Monterey Jack, and Colby Jack melt smoothly. Mixing cheeses gives broccoli cheese rice casserole better flavor and texture.
Conclusion
Broccoli cheese rice casserole is comfort food you can always count on. It’s creamy, cheesy, and flexible enough to fit busy weeknights or special family meals. The best part is how easy it is to make it your own with simple swaps and add-ins. If you give this recipe a try, come back and tell us how you made it yours—I’d love to cook along with you next time.
If baked comfort food is your favorite, you may also like Roasted Brussel Sprouts with Bacon as a side.
Broccoli Cheese Rice Casserole
Ingredients
Equipment
Method
- Warm the cooked rice and set it aside.
- Blanch fresh broccoli until tender and bright, or thaw and drain frozen broccoli.
- In a pan, sauté onion and garlic until soft.
- Add butter, then stir in flour to form a roux.
- Slowly whisk in chicken broth and cream until thick and smooth.
- Lower heat and stir in cheeses until melted. Season well.
- Fold rice and broccoli into the cheese sauce.
- Transfer mixture to a greased baking dish.
- Cover and bake at 350°F for 25 minutes.
- Uncover and bake 15 minutes more until bubbly and golden.
- Rest 10 minutes before serving.
