Broccoli Cheese Rice Casserole

My mom made a version of this casserole every Sunday, and even the dog seemed to know the sound of the oven door—cue wagging tail and hopeful nosing. I remember the smell: butter and onion sizzling, sharp cheddar melting into a creamy river around bright green broccoli. I haven’t stopped tweaking that memory into my kitchen. This Broccoli Cheese Rice Casserole gives you the same cozy, cheesy hug in fewer steps and with pantry-friendly staples. It crisps up on top, stays tender inside, and has that comforting, slightly nostalgic tang that makes seconds practically mandatory. It’s the kind of dish that feeds a crowd or comforts you after a long day.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This casserole tastes like a warm hug: creamy, cheesy, and studded with tender green broccoli. The top crisps into a buttery, golden blanket while the inside stays silky and comforting. It’s ridiculously forgiving—throw in leftover rice, use frozen broccoli, or swap cheeses. Who doesn’t love crunchy edges and gooey cheese? Plus, it’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 3 cups cooked long-grain white rice (about 1 cup uncooked)
• 4 cups broccoli florets (fresh or frozen, roughly 1 lb)
• 2 cups shredded sharp cheddar (about 8 oz)
• 4 oz cream cheese, softened (or ½ cup sour cream)
• 1 small yellow onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1½ cups whole milk (or 2%)
• 1 tsp Dijon mustard or ½ tsp mustard powder
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp black pepper
• ¾ cup panko breadcrumbs or crushed crackers
• 2 tbsp melted butter (for topping)

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped fresh parsley or sliced green onions for garnish (optional)

How I Make It

Step 1:

Preheat your oven to 350°F. Bring a pot of salted water to a boil and blanch 4 cups broccoli florets for 1–2 minutes if using fresh—bright green and still crisp. Shock them in cold water so they keep that color. If you use frozen, thaw and pat dry. Sauté 1 small diced onion in 3 tbsp butter over medium heat until soft and fragrant, about 4 minutes. Stir in 2 cloves minced garlic for 30 seconds; the kitchen will smell amazing.

Step 2:

Sprinkle 3 tbsp flour over the softened onions and whisk for about a minute to cook the raw flour taste away. Slowly add 1½ cups milk, whisking until smooth and slightly thickened—this béchamel-like sauce will cling to the rice and broccoli. Add 4 oz cream cheese and 1 tsp Dijon mustard; stir until silky.

Step 3:

Fold in 3 cups cooked rice, blanched broccoli, and 2 cups shredded cheddar. Taste and adjust seasoning with ½ tsp salt and ¼ tsp pepper. The mixture should look glossy and slightly saucy; if it seems dry, add a splash more milk. Scoop everything into a greased 9×13-inch baking dish and smooth the top.

Step 4:

Mix ¾ cup panko with 2 tbsp melted butter and sprinkle evenly over the casserole. Bake at 350°F for 30–35 minutes, until the top turns golden and you see bubbly edges. If you crave a deeper crust, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.

Step 5:

Let the casserole rest for 5–10 minutes so the sauce firms up slightly. Sprinkle chopped parsley or sliced green onions for a fresh pop of color before serving. Cut into squares and spoon onto plates with those crispy edges—listen for that gentle crackle as you digs in.

Pro Tips

• Use day-old rice when possible; it holds texture better and won’t get mushy during baking.
• If your casserole feels too thin, add a touch more cheese or an extra 2 tablespoons of flour in the roux next time.
• Swap half the cheddar for Monterey Jack for a milder, meltier version that kids love.
• Freeze leftovers in portions for quick lunches—thaw overnight in the fridge before reheating.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use brown rice for nuttier flavor and more fiber (may need extra milk; texture becomes heartier).
• Replace cream cheese with ½ cup Greek yogurt for tang and a lighter feel (adds protein but loosens texture a bit).
• For dairy-free: use unsweetened almond milk + dairy-free cream cheese + vegan cheddar; use gluten-free panko for a crisp topping.
• Want protein? Stir in 2 cups cooked shredded chicken or 1 cup cooked crumbled bacon—both add savory depth.

Variations & Tips

• Spicy: Add 1 finely diced jalapeño to the sauté step and use pepper jack cheese.
• Kid-Friendly: Use mild cheddar, skip mustard, and fold in a cup of peas for sweet pops of flavor.
• Low-Carb: Swap rice for riced cauliflower (steam and squeeze out extra water first).
• Italian Twist: Replace Dijon with 1 tsp Italian seasoning and use mozzarella plus Parmesan.
• Fancy Twist: Stir in ¼ cup sun-dried tomatoes and 2 tbsp chopped basil for a bright, Mediterranean note.
• Creamier Version: Stir an extra 2 oz cream cheese into the sauce for a silkier finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if you bake from cold. For longer storage, freeze before baking and thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use a 9x13x2 pan or two pans; baking time may increase by 10–15 minutes—watch for bubbly edges and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider a touch of extra seasoning for flavor.

How do I know it’s done?

Look for golden, crisp topping and bubbly edges; the center should hold together but still look moist. If you pierce the middle with a spoon, it should feel hot and creamy.

What if I don’t have ingredient X?

No cream cheese? Use ½ cup sour cream or an extra ¼ cup milk plus 2 tbsp flour to thicken. No panko? Crush saltines or use cereal crumbs for a crunchy top.

How I Like to Serve It

I serve this casserole with a simple green salad and a squeeze of lemon to cut the richness. For a weeknight, pair it with roasted chicken or grilled sausages. It also shines at potlucks — just bring a sharp knife and extra napkins for the cheesy goodness. In chilly weather, it feels like dinner and a cozy blanket all at once.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered at 350°F until warmed through.
• If you add chicken, ensure it reaches a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!