Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole is pure comfort in a casserole dish—think tender broccoli, fluffy rice, and a velvety cheese sauce all baked together until bubbly and golden. I reach for this recipe when I crave cozy food for weeknights or when I need a crowd-pleasing vegetarian main that is hearty enough to satisfy everyone at the table.

I remember making this for a friend’s new baby meal train—now they request it whenever we get together for family dinners.

Ingredients

• Broccoli florets: Three cups of bite-sized fresh or frozen broccoli create the backbone of this casserole Look for vibrant green heads with tightly packed buds for best texture
• Finely chopped onion: Adds subtle sweetness Choose a small yellow or white onion that feels firm and heavy for its size
• Minced garlic: Brings a gentle savory warmth to the sauce Use fresh garlic for fullest flavor
• Cooked rice: Two cups of white or brown rice absorb the cheese sauce and provide a fluffy tender bite Cook your rice ahead for quick assembly
• Sharp cheddar cheese: One and a half cups add deep cheesiness Shred your own cheese to avoid caking agents for a smoother melt
• Grated Parmesan cheese: Adds nutty saltiness Choose a wedge and grate just before using for bold flavor
• Whole milk: Delivers creaminess Use whole milk for richness or your favorite plant-based milk for a lighter twist
• Unsalted butter: Enriches the sauce plus binds the panko topping Use fresh butter for the sweetest flavor
• All-purpose flour: Thickens the cheese sauce Look for unbleached flour with minimal additives
• Salt and black pepper: Brings out savory notes Choose fine sea salt and fresh cracked pepper for maximum impact
• Paprika: Offers warmth and golden color Smoked or sweet paprika work beautifully
• Dried thyme: Optional Adds an herby note Use fresh or well-sealed dried thyme for best aroma
• Panko breadcrumbs: Optional Makes the top extra crisp Pick plain panko for the crunchiest topping
• Melted butter: Optional To coat the panko and help it brown evenly

Instructions

Prepare Your Pan:

Grease a rectangular baking dish to prevent sticking Make sure you coat all sides and corners for easiest serving later

Blanch the Broccoli:

Bring a large pot of salted water to a boil Drop in the broccoli florets and cook for just two to three minutes The pieces should become bright green and only slightly tender Immediately transfer to an ice bath or rinse under cold water to halt cooking and preserve color Drain thoroughly

Sauté Aromatics:

In a large skillet melt two tablespoons unsalted butter over medium heat Add your finely chopped onion Stir frequently and cook for three to four minutes until the onion becomes translucent and fragrant Add the minced garlic and stir for one additional minute

Create the Roux:

Sprinkle two tablespoons flour evenly over the onion mixture Stir constantly for one minute until the flour is no longer raw but not yet browning This will thicken your sauce and make it velvety

Make the Cheese Sauce:

Slowly pour in the two cups of whole milk while whisking constantly Continue to whisk in the salt black pepper paprika and thyme Keep the mixture moving to prevent lumps As the milk heats up over three to four minutes the sauce will thicken

Add the Cheese:

Remove the skillet from heat Add one cup shredded cheddar and one half cup grated Parmesan Stir well until the cheese is melted and the sauce is glossy and smooth

Assemble the Casserole:

In a large bowl combine the cooked rice steamed broccoli creamy cheese sauce and half the remaining cheeses Stir everything together for even distribution

Fill the Baking Dish:

Scoop your rice and broccoli mixture into the greased pan Spread it evenly with a spatula for a uniform bake

Finish the Topping:

If using panko mix it with one tablespoon melted butter in a separate bowl For the cheesiest top layer sprinkle the remaining cheddar Parmesan and the buttered panko evenly over the casserole

Bake to Golden Perfection:

Place the dish in the preheated oven and bake for twenty five to thirty minutes The top should turn golden brown and the edges should bubble Gently rotate the pan halfway through if your oven cooks unevenly

Let Set and Serve:

Once out of the oven let the casserole rest for five to ten minutes This helps it slice neatly and gives the flavors a moment to meld together

Pin

Cheddar cheese is always the star for me I have this memory of my grandmother sneaking extra cubes of cheddar into the sauce while we chatted she believed you could never have too much cheese in a good casserole dish

Storage Tips

Once cooled store the casserole covered in the refrigerator for up to four days If you want to keep portions for even longer transfer slices to airtight containers and freeze for up to three months Reheat portions in a low oven or microwave adding a splash of milk to revive the creaminess

Ingredient Substitutions

No sharp cheddar Use medium cheddar gouda or Swiss For a gluten free option use gluten free flour in the roux and swap traditional panko for gluten free breadcrumbs You can swap brown rice for white or even try cooked quinoa for more protein

Serving Suggestions

Serve this with a crisp green salad or roasted vegetables for a satisfying vegetarian meal For added color toss in sautéed bell peppers or mushrooms into the mix and garnish with extra Parmesan just before serving

Cultural or Historical Context

This casserole draws influence from classic American potluck and church supper traditions Cheesy rice and broccoli hits the sweet spot between celebration food and weekday comfort It was a classic on my Midwestern holiday table and is a popular meatless main across the country

Seasonal Adaptations

Use local fresh broccoli in spring and fall for the sweetest flavor Swap in other vegetables such as cauliflower carrots or peas based on what is in season Lighten up in summer by using part skim cheeses and a splash of broth for some of the milk

Success Stories

Friends have raved about leftovers being just as tasty for lunch I once brought a double batch to a thanksgiving potluck and it was the first dish gone The crispy panko top is always a conversation starter for guests

Freezer Meal Conversion

To make ahead assemble the casserole but do not bake Cover tightly with foil or a freezer safe lid Freeze for up to three months When ready to use thaw overnight in the fridge and bake as directed adding a few extra minutes to cooking time

Pin

Enjoy this comforting and delicious Cheesy Broccoli Rice Casserole hot from the oven. It's a perfect main dish or side that's sure to be a family favorite.

Recipe Questions

→ How do I keep the broccoli crisp but tender?

Steam or blanch the broccoli florets briefly—just 2-3 minutes—so they stay bright green and lightly crunchy after baking.

→ Can brown rice be used instead of white?

Yes! Brown rice or even quinoa deliver a wholesome twist while maintaining the dish's creamy texture and flavor.

→ What cheeses work best for added flavor?

Sharp cheddar and Parmesan provide bold flavor and melt well. Smoked gouda or Monterey Jack can be added for variation.

→ How can I make this dish gluten-free?

Use gluten-free all-purpose flour and certified gluten-free panko or breadcrumbs. Always check labels to avoid gluten.

→ What makes the topping so crispy?

A combination of panko breadcrumbs and melted butter ensures a golden, crunchy topping as the casserole bakes.

→ Is this dish suitable for meal prep?

Absolutely. Assemble ahead, refrigerate, and bake just before serving. Leftovers reheat well and stay flavorful.