This comforting broccoli cheese rice casserole brings together tender rice, vibrant broccoli, and melted cheese in one satisfying dish. Perfect for busy weeknights, this broccoli cheese rice casserole transforms simple ingredients into a family favorite that’s both nutritious and delicious.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
Rice Base
- 1½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 tablespoons butter
- ½ teaspoon salt
Broccoli & Vegetables
- 4 cups fresh broccoli florets (about 2 large heads)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- ½ cup cream cheese, softened
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Topping
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 2 tablespoons melted butter
Step-by-Step Instructions
Phase 1: Rice Preparation (15 minutes)
Step 1: Preheat your oven to 350°F. This moderate temperature ensures even cooking without burning the top before the center is heated through.
Step 2: In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Step 3: Once boiling, reduce heat to low, cover tightly, and simmer for 18 minutes. Don’t lift the lid during cooking – this releases essential steam needed for fluffy rice.
Step 4: Remove from heat and let stand covered for 5 minutes. The rice should absorb all liquid and feel tender when tested with a fork.
Phase 2: Vegetable Preparation (8 minutes)
Step 5: While rice cooks, heat olive oil in a large skillet over medium heat. The oil should shimmer but not smoke.
Step 6: Add diced onion and cook for 3-4 minutes until softened and translucent. Stir frequently to prevent browning.
Step 7: Add minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic as it will taste bitter.
Step 8: Add broccoli florets and 2 tablespoons water. Cover and steam for 3-4 minutes until bright green and crisp-tender. The broccoli should still have some bite to it.
Phase 3: Cheese Sauce Creation (10 minutes)
Step 9: In the same skillet, melt 3 tablespoons butter over medium heat. Let it bubble but don’t let it brown.
Step 10: Whisk in flour and cook for 1 minute, stirring constantly. This creates a roux that will thicken your sauce and eliminate any raw flour taste.
Step 11: Gradually add milk while whisking continuously. Pour slowly to prevent lumps from forming. The mixture will seem thin at first.
Step 12: Cook, whisking constantly, for 3-4 minutes until sauce thickens enough to coat the back of a spoon. It should have the consistency of heavy cream.
Step 13: Remove from heat and stir in cream cheese until completely melted and smooth. The residual heat will melt it perfectly.
Step 14: Add shredded cheddar cheese, black pepper, and paprika. Stir until cheese melts completely and sauce is smooth and creamy.
Phase 4: Assembly and Baking (15 minutes)
Step 15: Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and makes serving easier.
Step 16: Spread cooked rice evenly in the bottom of the prepared dish. Use a spoon to level it out for even cooking.
Step 17: Layer the broccoli and onion mixture over the rice. Distribute evenly so every serving gets vegetables.
Step 18: Pour cheese sauce over the vegetables, using a spoon to spread it into all corners. The sauce should cover most of the surface.
Step 19: In a small bowl, combine panko breadcrumbs, parmesan cheese, and melted butter. Mix until breadcrumbs are evenly coated.
Step 20: Sprinkle breadcrumb mixture evenly over the casserole. This creates a golden, crunchy top that contrasts beautifully with the creamy interior.
Step 21: Bake for 25-30 minutes until bubbly around edges and golden brown on top. The internal temperature should reach 165°F for food safety.
Chef’s Notes
Timing Tip: Prepare the rice first since it needs the longest cooking time. While it’s simmering, you can prep all your vegetables and get ahead on the cheese sauce.
Cheese Selection: Sharp cheddar provides the best flavor for this broccoli cheese rice casserole. Avoid pre-shredded cheese when possible – freshly grated melts more smoothly and tastes better.
Texture Secret: Slightly undercook the broccoli during the steaming phase. It will continue cooking in the oven and maintain a pleasant bite instead of becoming mushy.
Make-Ahead Magic: This broccoli cheese rice casserole can be assembled up to 24 hours ahead. Cover tightly and refrigerate, then add 10 extra minutes to the baking time.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 18g
- Carbohydrates: 52g
- Fat: 24g
- Fiber: 4g
- Sodium: 720mg
Delicious Variations
Protein Power: Transform this into a complete meal by adding 2 cups of cooked, diced chicken or turkey. Layer it between the rice and broccoli for even distribution. For more chicken inspiration, try our hearty broccoli chicken casserole recipe.
Veggie Medley: Replace half the broccoli with cauliflower florets for added variety and nutrition. Cook both vegetables together using the same steaming method. Our broccoli cauliflower casserole offers another delicious combination.
Spicy Kick: Add ½ teaspoon cayenne pepper and 1 diced jalapeño to the cheese sauce for a southwestern twist on this classic broccoli cheese rice casserole.
Mushroom Magic: Sauté 8 oz sliced mushrooms with the onions for an earthy flavor boost that pairs wonderfully with the cheese and broccoli.
Storage & Reheating Guide
Refrigerator Storage: Cool completely before covering tightly with plastic wrap or transferring to airtight containers. Keeps fresh for up to 4 days in the refrigerator.
Freezer Storage: Wrap individual portions in aluminum foil, then place in freezer bags. Freeze for up to 3 months. Label with date for best quality tracking.
Reheating Instructions: For best results, thaw overnight in refrigerator if frozen. Reheat covered in 350°F oven for 15-20 minutes until heated through. Microwave individual portions for 2-3 minutes, stirring halfway through.
Freshness Test: Properly stored broccoli cheese rice casserole should smell fresh and cheese should not appear separated or oily when reheated.
Troubleshooting Common Issues
Problem 1: Watery Casserole Solution: This happens when vegetables release excess moisture. Next time, pat broccoli completely dry after steaming and let rice cool for 5 minutes before assembling to prevent condensation.
Problem 2: Grainy Cheese Sauce
Solution: Cheese sauce broke from too-high heat or adding cheese too quickly. Keep heat at medium or below and add cheese gradually while stirring. If it happens, whisk in 1 tablespoon cold milk.
Problem 3: Burnt Top Before Center is Hot Solution: Cover loosely with foil after 15 minutes of baking. This allows the center to heat through while preventing over-browning.
Problem 4: Mushy Rice Texture Solution: Use long-grain white rice and measure liquid carefully. Don’t lift the lid during cooking, and let rice rest off heat before using.
Problem 5: Bland Flavor Overall Solution: Season each component separately – salt the rice water, season vegetables while cooking, and taste cheese sauce before combining. Add more salt, pepper, or garlic powder as needed.
Equipment Essentials
Must-Have Tools
- Medium saucepan with tight-fitting lid for perfect rice
- Large skillet for vegetables and cheese sauce
- 9×13 inch baking dish for proper casserole depth
- Wire whisk for smooth, lump-free cheese sauce
- Sharp knife and cutting board for vegetable prep
Helpful Additions
- Box grater for freshly shredded cheese
- Measuring cups and spoons for accurate proportions
- Mixing bowls in various sizes
- Aluminum foil for covering during baking if needed
Organized Shopping List
Dairy Section
- Butter (need 7 tablespoons total)
- Whole milk (1½ cups)
- Sharp cheddar cheese (2 cups shredded)
- Cream cheese (½ cup)
- Parmesan cheese (¼ cup grated)
Produce Section
- Fresh broccoli (2 large heads)
- Yellow onion (1 medium)
- Fresh garlic (3 cloves)
Pantry Items
- Long-grain white rice (1½ cups)
- All-purpose flour (3 tablespoons)
- Panko breadcrumbs (½ cup)
- Low-sodium chicken broth (3 cups)
- Olive oil
- Salt, black pepper, paprika
Success Secrets
1. Temperature Control: Keep cheese sauce at medium heat or lower to prevent breaking. A broken sauce looks grainy and doesn’t coat properly.
2. Fresh Ingredient Impact: Use fresh broccoli instead of frozen for better texture and flavor. Fresh florets hold their shape and don’t release excess water.
3. Timing Coordination: Start rice first, then prep vegetables while it cooks. This broccoli cheese rice casserole comes together smoothly when components are ready simultaneously.
4. Even Distribution: Layer ingredients evenly for consistent bites. Every forkful should have rice, broccoli, and cheese in perfect proportion.
5. Resting Period: Let the finished casserole rest for 5 minutes after baking. This allows the cheese sauce to set slightly and makes serving much easier and neater.
