Broccoli Rice Casserole from Scratch

This broccoli rice casserole brings tender broccoli and fluffy rice together in a creamy homemade cheese sauce, so the finished dish is comforting without relying on condensed soup. The vegetables stay bright and lightly crisp before the casserole goes into the oven, while cheddar and cream cheese give every spoonful a smooth, savory finish. It is an easy side for a family dinner, holiday table, or make-ahead meal.

What is broccoli rice casserole?

Broccoli rice casserole is a baked side dish built from three simple parts: cooked rice, briefly blanched broccoli, and a sauce made on the stovetop. Here, the sauce begins with butter, onion, and flour, then becomes creamy with milk, cream cheese, and sharp cheddar. The casserole finishes in a two-quart dish, where the top cheese melts and lightly browns.

Why this broccoli rice casserole works

The recipe balances soft and crisp textures. Cooked rice absorbs some of the sauce without turning the whole dish soupy, while broccoli is blanched only until bright green and crisp-tender. Dry mustard and paprika add definition to the cheese sauce, and the small amount of cream cheese helps it cling to every grain of rice.

Making the sauce from scratch also gives you control over the seasoning and thickness. Whisking the milk in gradually prevents lumps, and letting the flour cook briefly removes its raw taste. The result is a casserole that tastes composed but uses familiar ingredients and a straightforward sequence.

Ingredients for broccoli rice casserole

• 6 cups broccoli florets, cut into bite-sized pieces
• 2 cups cooked white rice
• 1 small onion, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¾ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 cups milk
• ½ teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt, with more to taste
• 3 tablespoons cream cheese
• 2 cups sharp cheddar cheese, shredded and divided

How to make it

Preheat oven to 350°F. Bring a large pot of water to a boil. Preheat oven to 350°F. Bring a large pot of water to a boil.

In a medium saucepan, cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder, and pepper, and cook for 2 minutes more. In a medium saucepan, cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder, and pepper, and cook for 2 minutes more.

Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly.

Remove the sauce from the heat and add dry mustard, paprika, cream cheese, and 1 ½ cups of cheddar cheese. Stir until melted. Taste, and season the sauce with additional salt and pepper if needed. Remove the sauce from the heat and add dry mustard, paprika, cream cheese, and 1 ½ cups of cheddar cheese. Stir until melted. Taste, and season the sauce with additional salt and pepper if needed.

Place broccoli in boiling water for 1-2 minutes, until bright green, but still crisp. Drain well. Place broccoli in boiling water for 1-2 minutes, until bright green, but still crisp. Drain well.

Stir together cooked rice, broccoli, and cheese sauce. Place in a greased 2-quart casserole dish. Top with the remaining cheese and bake for 35 minutes. or until cheese is bubbly and lightly browned. Stir together cooked rice, broccoli, and cheese sauce. Place in a greased 2-quart casserole dish. Top with the remaining cheese and bake for 35 minutes. or until cheese is bubbly and lightly browned.

Serving ideas

Serve this broccoli rice casserole beside roasted chicken, baked ham, turkey, or a crisp green salad. Its creamy texture makes it especially useful with simply seasoned main dishes, because the casserole supplies richness without needing a separate gravy. For a holiday table, spoon it into a warm serving dish just before dinner so the browned cheese remains visible.

For a practical weeknight use case, pair a square of casserole with leftover roast chicken and fresh fruit. The rice makes the side filling, while broccoli brings color and a vegetable component. A small salad with a sharp vinaigrette also cuts through the creamy sauce.

Tips for the best result

Drain the broccoli thoroughly after blanching. Extra water can loosen the cheese sauce and make the casserole less creamy. Use cooked rice that is fluffy rather than wet, and shred the cheddar yourself when possible so it melts smoothly. Let the casserole rest for a few minutes after baking so the sauce can settle before serving.

Optional variation

Optional variation: replace a small portion of the sharp cheddar with smoked Gouda for a deeper cheese flavor. Keep the primary recipe quantities unchanged and use the variation only when you want a gently smoky finish. You can also keep the vegetables as written for the most balanced broccoli-to-rice texture.

Storage and reheating

Cool leftovers promptly, cover them well, and refrigerate them. Reheat individual portions in the microwave in short intervals, stirring only if needed, or warm a covered baking dish in the oven until hot throughout. If you assemble the casserole ahead, cover and refrigerate it before baking; add time because the center will be cold.

The casserole is most appealing when the sauce is creamy and the top is freshly melted, so avoid overheating it. A splash of milk can help loosen a refrigerated serving before reheating. Always check that the center is hot before serving.

Broccoli rice casserole FAQ questions

Preheat the oven to 350°F and bring a large pot of water to a boil. Cook the onion and butter in a saucepan over medium-low heat until softened. Stir in flour, garlic powder, and pepper; cook 2 minutes. Gradually whisk in milk and cook until the sauce is thick and bubbly. Remove from heat and stir in mustard, paprika, cream cheese, and 1½ cups cheddar until melted. Season to taste. Blanch broccoli in boiling water for 1–2 minutes until bright green and crisp-tender; drain well. Combine rice, broccoli, and cheese sauce in a greased 2-quart casserole dish. Top with remaining cheddar and bake 35 minutes, until bubbly and lightly browned.

Can I use leftover rice?

Yes. Cooked leftover white rice works well as long as it has been chilled safely and is separated before mixing.

How do I keep the casserole from getting watery?

Blanch the broccoli briefly and drain it well. Also use fluffy cooked rice and let the finished casserole rest briefly before serving.

What can I serve with it?

Pair it with roasted poultry, ham, turkey, or a simple salad. It works especially well with a plainly seasoned main dish.

With a short blanch, a quick cheese sauce, and one baking dish, this broccoli rice casserole is an approachable side that feels special enough for a gathering. The method is dependable, the ingredients are familiar, and the browned cheddar top gives the finished dish a warm, inviting finish.

Broccoli Rice Casserole from Scratch

This broccoli rice casserole combines tender broccoli and fluffy rice with a creamy homemade cheese sauce, then bakes until bubbling and golden.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 6 cups broccoli florets cut into bite-sized pieces
• 2 cups cooked white rice
• 1 small onion diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¾ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 cups milk
• ½ teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt more to taste
• 3 tablespoons cream cheese
• 2 cups sharp cheddar cheese shredded and divided

Instructions

 

Instructions

• Preheat the oven to 350°F and bring a large pot of water to a boil.
• Cook the onion and butter in a saucepan over medium-low heat until softened. Stir in flour, garlic powder, and pepper; cook 2 minutes.
• Gradually whisk in milk and cook until the sauce is thick and bubbly.
• Remove from heat and stir in mustard, paprika, cream cheese, and 1½ cups cheddar until melted. Season to taste.
• Blanch broccoli in boiling water for 1–2 minutes until bright green and crisp-tender; drain well.
• Combine rice, broccoli, and cheese sauce in a greased 2-quart casserole dish. Top with remaining cheddar and bake 35 minutes, until bubbly and lightly browned.