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Homemade Broccoli Rice Casserole

This Broccoli Rice Casserole is the ultimate comfort food, made completely from scratch with no canned soup in sight!

Tender broccoli, fluffy rice, and a creamy, cheesy sauce come together in the oven for a side dish that’s both rich and comforting—
just like the ones grandma used to make, but with a fresh twist.

What makes this casserole so special?
It’s a one-pan wonder that’s super easy to throw together and packed with flavor.

The creamy, cheesy sauce is the star, bringing together the freshness of the broccoli and the heartiness of the rice.

You’ll love how it fills your kitchen with a delicious aroma while it bakes—
perfect for any weeknight dinner or special gathering.

For Broccoli Rice Casserole

• Broccoli Florets – 6 cups of fresh broccoli cut into bite-sized pieces for the perfect balance of flavor and texture.
• Cooked White Rice – 2 cups of fluffy, cooked rice to make the casserole hearty and satisfying.

For the Sauce

• Butter – 3 tablespoons, melted to start the sauce with a rich, creamy base.
• Diced Onion – ¾ cup (about 1 small onion), adds a mild sweetness and depth of flavor to the sauce.
• All-Purpose Flour – 3 tablespoons, to thicken the sauce and give it that smooth texture.
• Milk – 2 cups, to create a creamy and luscious sauce.
• Garlic Powder – ¼ teaspoon, for a subtle garlic flavor.
• Black Pepper – ¼ teaspoon, adds a bit of seasoning to balance the flavors.
• Dry Mustard Powder – ½ teaspoon, gives the sauce a slight tang and complexity.
• Paprika – ½ teaspoon, for a touch of warmth and mild smokiness.
• Salt – ½ teaspoon (more to taste), for seasoning the sauce.
• Cream Cheese – 3 tablespoons, to add richness and make the sauce velvety.
• Shredded Cheddar Cheese – 2 cups, divided, for the cheesy goodness that holds everything together.

Homemade Broccoli Rice Casserole

Craving a creamy, cheesy casserole that’s made from scratch? This homemade Broccoli Rice Casserole brings all the comforting flavors of the classic dish, but with fresh ingredients and no canned soup!

Print Pin

Course: Main Course

Cuisine: American

Keyword: Homemade Broccoli Rice Casserole

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

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Ingredients:

• 6 cups broccoli florets (cut into bite-sized pieces)
• 2 cups cooked white rice

For the Sauce:

• 3 tablespoons butter
• ¾ cup diced onion (about 1 small onion)
• 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 (adjust to taste)
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese (divided)

 

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
2. 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, and cook for an additional 2 minutes.
   • Gradually pour in the milk while whisking constantly.
   • Continue to cook over medium heat, whisking until the mixture thickens and begins to bubble.
   • Remove the saucepan from heat and stir in dry mustard, paprika, cream cheese, and 1 ½ cups of shredded cheddar cheese.
   • Stir until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
3. Blanch the Broccoli:
   • Bring a pot of water to a boil and add the broccoli.
   • Cook for about 2 minutes, just until slightly tender but still crisp.
   • Drain the broccoli and set it aside.
4. Combine the Rice and Broccoli:
   • In a large bowl, combine the cooked rice, broccoli, and cheese sauce.
   • Stir until well mixed.
5. Assemble the Casserole:
   • Transfer the mixture into a greased 2-quart casserole dish.
   • Top with the remaining ½ cup of shredded cheddar cheese.
6. Bake:
   • Bake in the preheated oven for 35 minutes, or until the casserole is bubbly and the cheese on top is lightly browned.
7. Serve and Enjoy!

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

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1. Can I make this casserole ahead of time?

Yes, you can! Prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven, then bake as usual.

2. Can I freeze the casserole for later use?

Definitely! Assemble the casserole and allow it to cool completely. Once cooled, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, thaw it in the refrigerator overnight and bake as usual.

3. What if I don’t have fresh broccoli?

Frozen broccoli florets work great in this recipe. You don’t need to thaw them; just add them directly into the casserole for a quicker option.

4. Can I use brown rice instead of white rice?

Yes, you can! Just keep in mind that brown rice needs a bit more liquid and takes longer to cook. Add an extra 1/2 cup of liquid, and bake it covered for 1 hour before uncovering and baking for another 15 minutes.

5. How can I make this casserole spicier?

For an added kick, consider adding a pinch of cayenne pepper or finely chopped jalapeños into the sauce. You can also top the casserole with your favorite spicy seasoning before baking!

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