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Cheesy Broccoli Rice Casserole Recipe

This cheesy broccoli rice casserole combines tender broccoli, fluffy rice, and a creamy cheese sauce in one comforting baked dish. Cheddar cheese melts throughout the casserole, creating a rich texture, while a lightly golden top adds a little crispness to every serving.
Made with simple pantry ingredients, this casserole works as a satisfying vegetarian main course or a hearty side dish. It is easy to prepare ahead for busy weeknights, family dinners, and holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 325 kcal

Equipment

  • 9 × 13-inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Ingredients
  

  • 3 cups cooked long-grain white rice
  • 3 cups fresh broccoli florets chopped
  • 2 tablespoons unsalted butter
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup vegetable broth
  • ½ cup sour cream
  • 2 cups shredded sharp cheddar cheese divided
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup breadcrumbs
  • 1 tablespoon melted butter for the topping

Instructions
 

  • Prepare the Broccoli: Preheat the oven to 375°F (190°C). Bring a saucepan of salted water to a boil and add the broccoli florets. Cook for 2–3 minutes until bright green and slightly tender. Drain well and set aside.
  • Cook the Aromatics: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Make the Creamy Sauce: Sprinkle the flour over the onion mixture and stir continuously for about 1 minute. Gradually whisk in the milk and vegetable broth, making sure no lumps form. Cook for 3–5 minutes until the sauce thickens slightly.
  • Add the Cheese: Reduce the heat to low. Stir in the sour cream, 1½ cups of shredded cheddar cheese, paprika, salt, and black pepper. Mix until the cheese melts and the sauce becomes smooth and creamy.
  • Combine the Rice and Broccoli: Place the cooked rice and drained broccoli in a large mixing bowl. Pour the cheese sauce over the mixture and fold gently until everything is evenly coated.
  • Transfer to the Baking Dish: Lightly grease a 9 × 13-inch baking dish. Spoon the broccoli and rice mixture into the dish and spread it into an even layer. Sprinkle the remaining ½ cup cheddar cheese over the top.
  • Prepare the Topping: Combine the breadcrumbs with 1 tablespoon of melted butter. Scatter the mixture evenly over the cheese layer to create a lightly crisp topping.
  • Bake Until Golden: Bake uncovered for 25–30 minutes, until the casserole is hot and bubbling around the edges and the breadcrumb topping is golden. Let it rest for 5–10 minutes before serving.

Notes

  • Use fully cooked and cooled rice before combining it with the sauce.
  • Long-grain white rice works well because the grains stay separate in the casserole.
  • Drain the broccoli thoroughly to prevent excess moisture from thinning the cheese sauce.
  • Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
  • For a shortcut, frozen broccoli can be used. Thaw it completely and drain well before adding.