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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.
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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.