Broccoli Rice Casserole Recipe

A wooden spoon digging into a broccoli rice casserole with breadcrumb topping.

5 from 1 vote

Broccoli Rice Casserole Recipe

Broccoli Rice Casserole is a hearty and comforting dish made by combining tender broccoli florets, fluffy rice, and a creamy, cheesy sauce. It's baked to perfection, creating a golden, bubbly top layer that's both flavorful and satisfying.

Course Side Dish

Cuisine American

Keyword broccoli rice casserole, Panko topping

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 377kcal

Author Sue Ringsdorf

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 ½ 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 cooked rice for this recipe.
4 cups cooked white rice
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.
8 cups broccoli florets
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.
1/4 cup unsalted butter, 1 cup onion, 3 cloves garlic
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.
1/4 cup all-purpose flour, 3 ½ cups whole milk, 1 teaspoon EACH ground mustard, smoked paprika, onion powder, kosher salt and freshly ground black pepper, 8 oz. cheddar cheese
Combine ingredients. Remove pot from the heat and add the blanched broccoli and cooked rice. Stir well to combine. Add the mixture to a 9x13 baking dish.
Make topping. In a mixing bowl, combine the topping - Panko breadcrumbs, parmesan cheese, paprika, and melted butter. Stir to mix well.
1 cup Panko bread crumbs, 1/4 cup parmesan cheese, 1 teaspoon smoked paprika, 1/4 cup unsalted butter
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.

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