Made with fresh broccoli, not frozen, this Broccoli Rice Casserole is always a big hit in my house. This is comfort food 101! It’s easy, creamy, cheesy, and bakes up so delish, everyone will want seconds! It makes a big batch, so it’s perfect for potlucks and family dinners. When you need the perfect meatless casserole, this is it!
I love this casserole because it uses fresh, vibrant broccoli, ensuring a crisp texture and rich flavor that frozen varieties can’t match. The combination of freshly cooked rice and a from-scratch cheese sauce makes it irresistible! Sure, you can use frozen broccoli but you’re going to have a more watery casserole, and the broccoli will be soft and textureless.
What I love most about this dish is its simplicity. With just a few fresh ingredients, it comes together seamlessly, proving that healthy eating doesn’t have to be complicated or time-consuming. It’s become a staple in my kitchen, and I hope it brings the same comfort and joy to your dining experience as it has to mine.
Ingredients
For the casserole:
- Broccoli – Use fresh broccoli, cut into bite-sized pieces.
- Cooked white rice – You can use any kind of white rice, but cook it with ½ cup less water than it calls for so that it doesn’t get mushy in the casserole.
- Butter – I cook with salted butter.
- Paprika
- Onion powder
- Garlic powder
- All-purpose flour
- Milk – You can use any kind of milk.
- Dijon mustard – You can swap in the same amount of yellow mustard but it won’t give it quite the same flavor.
- Sharp cheddar cheese – Shred your own so you get lovely melty cheese.
- Cream cheese – You’ll need 1/2 a block; softened.
- Kosher salt
- Ground black pepper
How to make Broccoli Rice Casserole with Fresh Broccoli
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the paprika, onion powder, and garlic powder, and cook for 1 minute, stirring constantly.
- Whisk in the flour and cook for 1-2 minutes, continuing to stir to prevent lumps.
- Pour in the milk (or milk and cream mixture) and bring to a simmer, stirring continuously. Cook for 4-5 minutes, or until slightly thickened.
- Add the cream cheese and stir until melted and fully incorporated.
- Remove from heat and stir in 1½ cups of the shredded cheddar cheese until melted. Taste and season with freshly ground black pepper as needed.
- Combine the cooked rice, broccoli, and cheese sauce in a large bowl. Toss to coat evenly, then transfer to the prepared baking dish.
- Top with the remaining ½ cup of shredded cheddar cheese.
- Bake for 30-35 minutes, or until the casserole is golden brown and bubbly.
- Serve immediately and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- You don’t need to blanch or precook the broccoli! If you do, it’ll be mushy when the casserole is finished. Instead, just toss the raw broccoli chunks with the sauce and bake!
- For a deeper flavor, use sharp cheddar cheese.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the cheese sauce.
- Use freshly grated cheese for the best melting and texture.
- Leftover rotisserie chicken can be added for extra protein.
recommended
Make It A Meal
Pair this Broccoli Rice Casserole with Fresh Broccoli with a simple green salad and crusty bread for a complete meal. It also complements roasted or grilled meats, making it a versatile side dish for any occasion.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a 350°F oven until heated through. This casserole can also be frozen for up to 2 months. To freeze, assemble the casserole but do not bake it. Cover tightly with plastic wrap and aluminum foil before placing in the freezer. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Broccoli Rice Casserole with Fresh Broccoli
Ingredients
For the casserole:
- 4 cups broccoli cut into bite-sized pieces
- 3 cups white rice cooked
- ¼ cup butter
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 2 cups milk or 1 cup milk and 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese shredded and divided
- 4 ounces cream cheese softened and cubed
- ½ teaspoon kosher salt
- ground black pepper to taste
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the paprika, onion powder, and garlic powder, and cook for 1 minute, stirring constantly.
- Whisk in the flour and cook for 1-2 minutes, continuing to stir to prevent lumps.
- Pour in the milk (or milk and cream mixture) and bring to a simmer, stirring continuously. Cook for 4-5 minutes, or until slightly thickened.
- Add the cream cheese and stir until melted and fully incorporated.
- Remove from heat and stir in 1½ cups of the shredded cheddar cheese until melted. Taste and season with freshly ground black pepper as needed.
- Combine the cooked rice, broccoli, and cheese sauce in a large bowl. Toss to coat evenly, then transfer to the prepared baking dish.
- Top with the remaining ½ cup of shredded cheddar cheese.
- Bake for 30-35 minutes, or until the casserole is golden brown and bubbly.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- You don’t need to blanch or precook the broccoli! If you do, it’ll be mushy when the casserole is finished. Instead, just toss the raw broccoli chunks with the sauce and bake!
- For a deeper flavor, use sharp cheddar cheese.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the cheese sauce.
- Use freshly grated cheese for the best melting and texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.