Broccoli Rice Casserole
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Broccoli Rice Casserole is a hearty and comforting dish made by combining tender broccoli florets, fluffy rice, a creamy, cheesy sauce, and crunchy Panko topping. It’s baked to perfection, creating a golden, bubbly top layer that’s both flavorful and satisfying.
Cheesy Broccoli and Rice
I know there are a million broccoli rice casserole recipes out there on the internet. But I think you’re going to love this one. The cheesy sauce literally melts into the broccoli florets and fluffy rice, creating a wonderful mouth-feel.
And then we have that crunchy topping that gives a lovely texture. Friends, this cherished recipe is for the ages!
If you’re looking for other broccoli recipes, make sure you try our Creamy Broccoli Cheddar Soup, Beef and Broccoli Stir Fry, or Rigatoni with Broccoli!
Why This Recipe Works:
- SIMPLE INGREDIENTS – This broccoli rice dish requires simple ingredients that you’ll find in most grocery stores.
- COMFORT FOOD – We love a cheesy and comforting side dish – and this one fits the bill. It has the perfect ratio of sauce to broccoli and rice as well. Make sure you wear stretchy pants!
- GREAT HOLIDAY SIDE DISH – This broccoli rice side dish is perfect for any holiday and will keep the guests coming back for more.
What You’ll Need:
- Rice – We use white Basmati rice but feel free to try brown rice too.
- Broccoli – Make sure you trim the broccoli into small, bite-sized florets. You’ll need about 8 cups total.
- Onion and Garlic
- Unsalted Butter
- All-Purpose Flour
- Whole Milk – You could also use half and half or heavy cream.
- Seasonings – A delicious combo of ground mustard, onion powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Cheddar Cheese – Be sure to freshly grate your cheese so that it melts properly.
- TOPPING – including bread crumbs, parmesan cheese, paprika, and butter
How to make Broccoli Rice Casserole:
Step 1
Cook the rice. Cook rice according to stovetop instructions, or use an instant pot (our favorite way to cook rice.) You’ll need four cups of cooked rice for this recipe.
Step 2
Blanch broccoli. Cut the broccoli into small, bite-sized florets. Add to a large pot and cover with water. Bring broccoli to a boil over medium-high heat and add salt to taste. Cook for just 2-3 minutes or until JUST tender.
Then drain broccoli and add to a large bowl of ice water. Let sit until broccoli cools off completely. Drain broccoli again.
NOTE: Blanching broccoli for broccoli rice casserole is important because it preserves the vibrant green color and ensures a tender yet crisp texture. Let’s prevent overcooked, mushy broccoli!
Step 3
Sauté veggies. Melt butter in a stockpot over medium heat. Add onions and sauté until softened, about 2-3 minutes. Then add the minced garlic and stir for 30 seconds.
Step 4
Make sauce. Add the flour to the pot and stir constantly to allow it fully absorb into the veggies. Then add the whole milk and seasonings (ground mustard, onion powder, smoked paprika, salt, and pepper) and bring mixture to a boil over medium-high heat. Stir frequently until mixture thickens. Finally, add the shredded cheddar cheese and stir until melted.
Step 5
Combine ingredients. Remove pot from the heat and add the blanched broccoli and cooked rice. Stir well to combine. Add the mixture to a 9×13 baking dish.
Step 6
Make topping. In a mixing bowl, combine the topping – Panko breadcrumbs, parmesan cheese, paprika, and melted butter. Stir to mix well.
Step 7
Add topping to casserole. Then spread the crunchy breadcrumb topping to the top of the broccoli and rice mixture.
Step 8
Bake broccoli rice casserole. Bake casserole in a preheated 350-degree oven for approximately 30 minutes, or until hot and bubbly.
Step 9
Serve. Serve broccoli rice with your favorite main course.
Main Dishes to serve with Cheesy Broccoli Rice Casserole:
- Grilled Mains – Grilled Chicken Skewers, Grilled Filet Mignon, or Grilled Cedar Plank Salmon
- Smoked Mains – Smoked Beef Brisket, Smoked Pork Tenderloin, or Smoked Spatchcock Turkey
- Oven-Baked Mains – Oven Baked Chuck Roast, Oven Blackened Salmon, or Baked Lemon Garlic Chicken
Storing and Freezing Cheesy Broccoli and Rice:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
- To freeze an unbaked broccoli rice casserole, assemble the casserole as per the recipe (but don’t add Panko topping), then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 2-3 months; thaw in the refrigerator before baking. Add topping and bake.
- You can also freeze leftover casserole for 2-3 months.
Recipe FAQs:
Yes, you can add ingredients like cooked chicken, ham, or sautéed mushrooms for extra flavor and texture.
Yes, you can assemble the casserole in advance, cover it, and refrigerate it for up to a day before baking. Add the Panko topping just before baking.
Other Side Dishes:
Are you looking for other side dishes to pair with a main course? Here are some of our favorites!
xoxo ~Sue
Broccoli Rice Casserole Recipe
Ingredients
For the casserole:
- 4 cups cooked white rice
- 8 cups broccoli florets
- 1 cup onion – diced
- 3 cloves garlic – minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon EACH ground mustard, smoked paprika, onion powder
- kosher salt and freshly ground black pepper – to taste
- 8 oz. cheddar cheese – shredded
For the topping:
- 1 cup Panko bread crumbs
- 1/4 cup parmesan cheese – freshly shredded
- 1 teaspoon smoked paprika
- 1/4 cup unsalted butter
Instructions
- Cook the rice. Cook rice according to stove top instructions, or use an instant pot (our favorite way to cook rice.) You'll need four cups of rice for this recipe.
- Blanch broccoli. Cut the broccoli into small, bite-sized florets. Add to a large pot and cover with water. Bring broccoli to a boil over medium-high heat and add salt to taste. Cook for just 2-3 minutes or JUST tender.Then drain broccoli and add to a large bowl of ice water. Let sit until broccoli cools off completely. Drain broccoli again.
- Sauté veggies. Melt butter in a stockpot over medium heat. Add onions and sauté until softened, about 2-3 minutes. Then add the minced garlic and stir for 30 seconds.
- Make sauce. Add the flour to the pot and stir constantly to allow it fully absorb into the veggies. Then add the whole milk and seasonings (ground mustard, onion powder, smoked paprika, salt, and pepper) and bring mixture to a boil over medium-high heat. Stir frequently until mixture thickens. Finally, add the shredded cheddar cheese and stir until melted.
- Combine ingredients. Remove pot from the heat and add the blanched broccoli and cooked rice. Stir well to combine. Add the mixture to a 9×13 baking dish.
- Make topping. In a mixing bowl, combine the topping – Panko breadcrumbs, parmesan cheese, paprika, and melted butter. Stir to mix well.
- Add topping to casserole. Then spread the crunchy breadcrumb topping to the top of the broccoli and rice mixture.
- Bake broccoli rice casserole. Bake casserole in a preheated 350-degree oven for approximately 30 minutes, or until hot and bubbly.
- Serve. Serve broccoli rice with your favorite main course.
Notes
- You can assemble the casserole in advance, cover it, and refrigerate it for up to a day before baking. Add the Panko topping just before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
- To freeze an unbaked broccoli rice casserole, assemble the casserole as per the recipe (but don’t add Panko topping), then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 2-3 months; thaw in the refrigerator before baking. Add topping and bake.
- You can also freeze leftover casserole for 2-3 months.
