Cheesy Broccoli Rice Casserole Recipe

Cheesy Broccoli Rice Casserole Recipe

ByLily Carter
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If you’re craving comfort food that’s both hearty and packed with veggies, this Cheesy Broccoli Rice Casserole Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug — a melty, cheesy, broccoli-studded hug that works perfectly for weeknight dinners or bringing a dish to a potluck. I love how the sharp cheddar and creamy sauce elevate simple ingredients into something truly special.

What makes this Cheesy Broccoli Rice Casserole Recipe stand out is how well it balances convenience with flavor. The broccoli adds fresh, nutritious crunch, while the rice soaks up all that cheesy goodness. Whether you’re serving it as a main or a side, I’ve found it’s a crowd-pleaser that keeps people coming back for seconds.

Ingredients You’ll Need

All the ingredients in this casserole come together beautifully — you’ve got creamy dairy, fresh veggies, and just the right amount of seasoning to make each bite sing. When shopping, I recommend picking the freshest broccoli florets you can find and using whole milk for the richest sauce.

  • Yellow onion: Finely diced for a subtle sweetness that forms the flavor base.
  • Fresh broccoli florets: Small diced to cook evenly and blend well into the casserole texture.
  • Shredded carrots: Adds a mild sweetness and color contrast.
  • Garlic cloves: Minced to infuse the dish with aromatic depth.
  • Unsalted butter: For sautéing and adding richness without extra salt.
  • Whole milk: Room temperature for a smooth, creamy sauce consistency.
  • Cream cheese: Cubed to melt gradually into the sauce for creaminess.
  • Extra sharp cheddar cheese: Shredded for that sharp, tangy cheese flavor I love.
  • Grated parmesan cheese: Adds a nutty finish and boosts umami.
  • Uncooked long grain white rice: Rinsed and drained to keep grains fluffy not sticky.
  • Kosher salt: Divided to season in stages for control.
  • White pepper: Adds gentle heat without overpowering.
  • Freshly ground black pepper: To taste, for a little kick.
  • Dijon mustard: Just a teaspoon brings subtle acidity to balance the cheese.

Variations

I like to switch things up based on what I have handy or any dietary tweaks I want. This recipe is really flexible, so feel free to make it your own — you’ll find it’s easy to customize!

  • Swap the cheese: I’ve tried smoked gouda or pepper jack instead of cheddar — gives it a fun twist with subtle smokiness or spice.
  • Make it vegetarian friendly: Just double up on the veggies or toss in some mushrooms and bell peppers for an extra veggie boost.
  • Gluten-free option: All ingredients are naturally gluten-free, just be sure to check your mustard and cheese for any additives.
  • Use brown rice: For a nuttier flavor and a bit more fiber — just remember it takes longer to cook, so adjust baking time accordingly.

How to Make Cheesy Broccoli Rice Casserole Recipe

Step 1: Sauté Onions and Garlic to Build Flavor

Start by melting your butter over medium-high heat in a large skillet. Toss in the finely diced onion with a pinch of kosher salt and sauté just until they’re translucent—around 3 to 4 minutes. Keep an eye on them to avoid browning too much; you want that gentle sweetness. Add the minced garlic and cook for another 2 minutes until it’s nice and fragrant. This step is crucial because it builds the flavor foundation for the whole casserole.

Step 2: Create the Creamy Cheesy Sauce

Now whisk in your whole milk and bring everything to a gentle simmer, stirring occasionally. Once it simmers, lower the heat and gradually mix in the cream cheese cubes, making sure each batch melts fully before adding the next. This part can take a little patience, but it’s worth it for that silky sauce. After the cream cheese has melted, remove the skillet from heat and fold in the cheddar and parmesan cheeses slowly, allowing each to melt completely. Don’t rush this — it ensures a perfectly smooth sauce to coat your veggies and rice.

Step 3: Mix in the Veggies and Rice

When your cheese sauce is ready, gently fold in the diced broccoli, shredded carrots, and rinsed rice. Stir thoroughly so every bite gets coated with that luscious sauce. If you’ve ever had clumpy casseroles before, then you’ll appreciate careful mixing here — it prevents dryness and helps everything cook evenly.

Step 4: Bake to Perfection

Pour the mixture into a greased 8×8 inch baking dish and spread it out evenly. Cover it tightly with foil—this traps moisture so the rice cooks through without drying out. Bake the casserole for 40 minutes at 375°F (190°C). After, remove the foil and give everything a gentle stir to redistribute. Bake uncovered for another 15 to 20 minutes until the rice is tender and the top looks beautifully golden. Remember to let it rest 5-10 minutes before serving; this little patience step helps it set so you don’t get a sloppy casserole.

How to Serve Cheesy Broccoli Rice Casserole Recipe

The image shows seven white bowls and plates arranged on a white marbled surface. One plate holds a solid block of pale yellow butter with a smooth texture, while another bowl contains several white cubes of soft cheese. A separate bowl is filled with small white uncooked rice grains. Another bowl contains finely shredded pale yellow cheese. There is also a cup with white milk, a small bowl with a creamy off-white sauce, and a small bowl with dark crushed pepper flakes with red accents. The last bowl holds fresh green broccoli florets with a bumpy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some chopped fresh parsley or chives over the casserole right before serving. It adds a pop of color and a light, herbal note that balances the cheesy richness. Sometimes I even add a few crushed red pepper flakes if I want a little heat — it’s a nice surprise if you like a bit of spice.

Side Dishes

This casserole pairs perfectly with simple sides like a crisp green salad or steamed green beans. When I want to make it a full meal, I’ll add some roasted chicken or pan-seared salmon on the side. The creamy texture of the casserole really complements protein with a slightly crispy crust or skin.

Creative Ways to Present

For special occasions, I like to bake this casserole in individual ramekins for a personal touch. It looks charming and makes serving easier. Sometimes I add a crunchy topping of toasted breadcrumbs mixed with parmesan cheese just before the final bake — it adds texture and a golden finish that’s always a hit.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge. This casserole stores well for up to 4 days, and the flavors even tend to deepen after a day—if it even lasts that long! Just be sure to cool it completely before refrigerating to avoid sogginess.

Freezing

I’ve frozen this casserole both before and after baking. When freezing raw, wrap the baking dish tightly with foil and plastic wrap to avoid freezer burn. It thaws well overnight in the fridge and bakes up just as delicious. Baked leftovers freeze well too — cut into portions and freeze in airtight containers for quick reheating later.

Reheating

To reheat, I usually pop leftovers into the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to keep moisture locked in. If you’re in a hurry, the microwave works too—just cover loosely and heat in short intervals, stirring in between for even warmth. Adding a splash of milk before reheating helps restore creaminess if it seems a bit dry.

FAQs

  1. Can I use frozen broccoli in this Cheesy Broccoli Rice Casserole Recipe?

    Absolutely! Frozen broccoli works just fine, but be sure to thaw and drain it well to avoid adding too much moisture to the casserole, which can make it watery. Patting it dry with a kitchen towel before mixing it in is a great trick to keep the casserole texture just right.

  2. Is it necessary to rinse the rice before using it?

    Yes, rinsing the uncooked long grain rice removes excess starch, which helps prevent clumping and keeps the rice fluffy after baking. It’s a simple step that really improves the texture of the casserole.

  3. Can I make this casserole vegan or dairy-free?

    While this recipe relies on dairy for its signature creaminess, you can substitute plant-based butter, milk, and cream cheese alternatives to create a dairy-free version. Just pick vegan cheeses that melt well and adjust seasonings to your taste. It might take a couple of tries to get the perfect texture, but it’s doable!

  4. How do I know when the rice is fully cooked in the casserole?

    The rice should be tender but not mushy after baking. You can test it by carefully tasting a small spoonful after the covered baking stage (around 40 minutes). If it’s still a bit firm, the uncovered 15-20 minute bake will finish it off nicely.

  5. What can I add for extra flavor?

    Adding some cooked bacon bits or caramelized onions gives a smoky, sweet depth to this casserole. Fresh herbs like thyme or rosemary mixed into the cheese sauce also brighten the dish beautifully. I like to add a dash of smoked paprika for an extra hint of warmth sometimes.

Final Thoughts

This Cheesy Broccoli Rice Casserole Recipe has been a go-to comfort meal in my kitchen for years because it’s reliable, tasty, and just plain comforting. I love how it manages to sneak a good amount of veggies onto the table while staying cheesy enough to satisfy everyone at the dinner table. You really can’t go wrong giving this a try — it’s the kind of dish that warms you up from the inside out.

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Cheesy Broccoli Rice Casserole Recipe

Cheesy Broccoli Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 136 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Cheesy Broccoli Rice Casserole is a comforting and creamy dish featuring tender broccoli, shredded carrots, and long grain white rice baked in a rich cheese sauce made with sharp cheddar, parmesan, and cream cheese. It’s a perfect side or light main course that delivers a delightful blend of textures and flavors with a smooth, cheesy finish.

Ingredients

Scale

Vegetables

  • 1 cup (128 g) yellow onion, finely diced
  • 4 cups (264 g) fresh broccoli florets, small dice
  • 1 cup (100 g) shredded carrots
  • 3 garlic cloves, minced

Dairy & Cheese

  • 3 Tablespoons unsalted butter
  • 1 ¾ cups whole milk, room temperature
  • 4 ounces cream cheese, cubed
  • 1 ½ cups (140 g) extra sharp cheddar cheese, shredded
  • ½ cup (44 g) grated parmesan cheese

Grains & Seasonings

  • ¾ cup (148 g) uncooked long grain white rice, rinsed and drained
  • 1 teaspoon kosher salt, divided, or to taste
  • ¼ teaspoon white pepper
  • Freshly ground black pepper, to taste
  • 1 teaspoon dijon mustard

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch glass baking dish with butter or non-stick spray to prevent sticking during baking.
  2. Sauté Aromatics: In a large skillet over medium-high heat, melt the 3 tablespoons of unsalted butter. Add the finely diced onion with a pinch of kosher salt and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the white pepper, another pinch of salt, freshly ground black pepper to taste, and the dijon mustard, mixing well to combine flavors.
  3. Make Cheese Sauce: Whisk in the whole milk and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat and gradually stir in the cubed cream cheese until the sauce is smooth and creamy. Remove the skillet from heat and stir in the shredded cheddar and grated parmesan cheeses in batches, allowing each to melt fully before adding more.
  4. Combine Vegetables and Rice: Once the cheese sauce is ready, fold in the diced broccoli, shredded carrots, and rinsed long grain rice. Mix thoroughly to ensure everything is evenly coated with the cheesy sauce.
  5. Assemble and Bake: Transfer the mixture into the prepared baking dish, spreading it into an even layer. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After this time, remove the foil, give the casserole a gentle stir, and bake uncovered for an additional 15-20 minutes or until the rice is tender and fully cooked.
  6. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes to set. Optionally, garnish with freshly chopped parsley before serving for a fresh touch.

Notes

  • Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
  • Adjust seasoning with salt and pepper after baking if needed.
  • Use freshly grated parmesan and cheddar cheese for the best melt and flavor.
  • Let the casserole rest before serving to help it set and make slicing easier.
  • You can add cooked chicken or bacon to make it more hearty if desired.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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