Name: Best Broccoli Rice Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 cups broccoli, cut into 1-2 inch pieces (can use leftover steamed broccoli); 1 onion, diced; 4 cloves garlic, minced; 2 cups cooked white rice (basmati recommended); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 cups milk (whole or light); 1 cup heavy cream (light cream works as well); 1/2 teaspoon dry mustard powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup cream cheese, room temperature; 1/2 cup sour cream, room temperature; 2 cups shredded cheddar cheese, divided

Introduction

This Best Broccoli Rice Casserole is a comforting and creamy dish perfect for family dinners or potlucks. Packed with tender broccoli, fluffy rice, and a rich cheesy sauce, it’s both satisfying and easy to make. Whether you’re using fresh or leftover steamed broccoli, this casserole comes together effortlessly.

A white square dish filled with a baked cheesy casserole topped with one thick, even layer of melted bright orange cheese sprinkled with small green herbs. A wooden spoon lifts a portion from the dish, showing an inner layer of creamy white filling mixed with bits of green herbs, slightly textured and soft. Long stretchy cheese strands hang between the dish and the spoon, creating a gooey and melty look. The dish is placed on a white marbled textured surface with blurred green and red shapes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups broccoli (cut into 1-2 inch pieces; you can also use leftover steamed broccoli)

2 cups cooked white rice (I used basmati)

3 tablespoons unsalted butter

1 onion (diced)

3 tablespoons all-purpose flour

1 1/2 cups milk (whole or light works)

1 cup heavy cream (light cream works as well)

4 cloves garlic (minced)

1/2 teaspoon dry mustard powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cream cheese (room temperature)

1/2 cup sour cream (room temperature)

2 cups shredded cheddar cheese (divided)

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a 9×13-inch baking dish and set it aside.

Step 2: Melt butter in a large skillet over medium heat. Add diced onion and cook, stirring for 1 minute. Then add minced garlic and cook for another 30 seconds.

Step 3: Stir in the flour and cook for 2-3 minutes to create a roux.

Step 4: Slowly pour in the milk while stirring constantly, then gradually add the cream. Whisk to combine.

Step 5: Add dry mustard powder, paprika, salt, and pepper. Reduce heat to low and simmer the sauce until it becomes thick and bubbly.

Step 6: Remove the skillet from heat. Stir in cream cheese, sour cream, and 1 cup of shredded cheddar cheese until smooth and fully melted.

Step 7: In a large bowl, combine the broccoli, cooked rice, and the prepared cheese sauce. Mix well.

Step 8: Transfer the mixture into the prepared baking dish and spread evenly.

Step 9: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

Step 10: Bake in the oven for 30-35 minutes until the casserole is bubbly and the cheese is lightly browned. Serve warm.

Tips & Variations

For extra flavor, add cooked bacon bits or chopped green onions on top before baking.

Use brown rice or quinoa instead of white rice for a healthier twist.

If fresh broccoli is not available, frozen broccoli works well—just thaw and drain excess moisture before using.

To make it vegetarian, ensure your cheese is made without animal rennet.

FAQs

Can I use other types of cheese in this casserole?

Yes, you can substitute cheddar with Monterey Jack, Colby, or even a blend of cheeses for different flavor profiles. Just make sure to use a cheese that melts well.

Is it possible to prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a day in advance, cover it tightly, and refrigerate. When ready to bake, add a few extra minutes to the baking time if baking straight from the fridge.