There's something incredibly comforting about a warm, cheesy dish on the table, and this Cheddar Broccoli Rice Casserole Recipe hits that cozy spot perfectly. It's creamy, cheesy, and packed with tender broccoli and fluffy rice—a simple dish that somehow feels like a hug from the inside out.
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Why You'll Love This Recipe
I've made this Cheddar Broccoli Rice Casserole more times than I can count, and every time it feels just right—filling, flavorful, and easy enough for weeknights but special enough for company. Its simplicity is its charm, but there’s so much flavor beneath the surface!
- Comfort food at its best: It brings together creamy cheese, fresh broccoli, and hearty rice in one delicious bite.
- Super easy to prepare: With mostly pantry and freezer staples, it comes together quickly even on busy days.
- Customizable: You can easily adjust the cheese, spices, or add-ins to fit your tastes or what's in your fridge.
- Kid-friendly and crowd-pleasing: This casserole gets gobbled up no matter the audience, from picky eaters to seasoned foodies.
Ingredients & Why They Work
Each ingredient in this Cheddar Broccoli Rice Casserole Recipe plays a crucial role to create that rich, homey flavor and perfect texture. Here’s why I love them and why you should pick quality versions when possible.
- Frozen Broccoli Florets: Picking frozen is a total time-saver and they’re already blanched, which keeps the texture just right once baked.
- Cooked Rice: Whether white or brown, chilled rice holds up well in the casserole, soaking up the sauce without turning mushy.
- Cheddar Cheese: Medium or sharp cheddar packs a punch in flavor—don’t go for mild or you’ll miss the cheesy kick.
- Yellow Onion: Adds a subtle sweetness and depth when sautéed gently before making the sauce.
- Garlic Cloves: Fresh garlic lifts the whole dish with its fragrant richness—just a couple cloves do the trick.
- Butter and All-Purpose Flour: These create the roux base for the creamy cheese sauce, helping it thicken perfectly.
- Whole Milk: The rich, creamy liquid that balances the cheese’s sharpness and gives a luscious texture.
- Seasonings (Salt, Smoked Paprika, Cayenne, Black Pepper): Don’t underestimate these—they bring warmth and a subtle smoky heat that amps up the flavor wonderfully.
Make It Your Way
One thing I love about this Cheddar Broccoli Rice Casserole Recipe is how easy it is to tweak for your own taste. I often add a pinch more cayenne when I want a little extra heat, or swap in some smoked gouda for part of the cheddar to deepen the flavor.
- Variation: I once stirred in cooked chicken breast pieces to make it a heartier main dish, which my family adored. Give it a try if you want more protein!
- Make it vegetarian: Just stick to the base recipe and add mushrooms or bell peppers for extra veggies.
- Grain swaps: If you’re feeling adventurous, I’ve swapped the rice for quinoa with great results—just adjust liquid accordingly.
Step-by-Step: How I Make Cheddar Broccoli Rice Casserole Recipe
Step 1: Prep the Broccoli and Rice
First off, thaw your frozen broccoli and chop it into smaller, bite-sized pieces. This makes sure every forkful has a nice broccoli-to-rice balance. Toss the broccoli, cooked rice, and about 1.5 cups of shredded cheddar into a large bowl—reserve the rest for the topping. It’s best when the rice is cold or at least room temperature; fresh off the stove, it can be too soft for the casserole texture we want.
Step 2: Make the Cheese Sauce Base
While the oven heats to 350ºF, finely dice the yellow onion and mince the garlic. Melt butter in a small pot over medium heat, then add the onion and garlic and cook until translucent and fragrant—about 2 to 3 minutes. Stir in flour to create a roux, cooking until it’s light golden brown; this cooks out the raw flour taste and gives you that silky base for your sauce.
Step 3: Whisk in Milk and Season
Pour the milk in slowly while whisking to prevent lumps. Keep stirring until the sauce simmers and thickens to the texture of heavy cream. Now comes the fun part—season generously with salt, smoked paprika, cayenne, and cracked black pepper. This sauce is the heart of the casserole, so make sure it's well seasoned before mixing it with the broccoli and rice.
Step 4: Combine and Bake
Mix the creamy sauce thoroughly into the broccoli, rice, and cheese. Spread the whole mixture evenly into a 9×9 inch casserole dish, then sprinkle the remaining cheddar on top. Pop it in the oven and bake for about 35 minutes, until the cheese is melted and lightly golden around the edges. That bubbly cheese crust is what you’re aiming for.
Top Tip
From experience, I know this casserole is forgiving yet has a few secrets for shining perfectly every time. Here are my tried-and-true tips to nail it:
- Use sharp cheddar: The richer flavor makes a huge difference; mild cheddar tends to fall flat in this dish.
- Season well: The sauce carries most of the flavor, so season it boldly before mixing it with bland rice and broccoli.
- Don’t skip chilling the rice: Hot rice makes the casserole too wet. Cooling it keeps the texture just right.
- Watch your bake time: Keep an eye on the top. You want golden edges, not burnt—35 minutes usually does the trick for me.
How to Serve Cheddar Broccoli Rice Casserole Recipe
Garnishes
I like to sprinkle some extra freshly cracked black pepper and a few thinly sliced green onions on top before serving. It adds a fresh bite that cuts through the richness perfectly. Sometimes, I’ll add a pinch of red pepper flakes if the mood strikes for a little extra kick.
Side Dishes
This casserole pairs beautifully with simple protein sides—think roasted chicken, grilled sausage, or even a light salad with citrus vinaigrette if you want to keep things fresh and balanced.
Creative Ways to Present
For potlucks or holidays, I’ve baked this in individual ramekins for a personal touch, or layered it in clear glass dishes so guests can see the pretty layers of broccoli and cheese through the sides. Makes it feel extra special and festive.
Make Ahead and Storage
Storing Leftovers
I usually let the casserole cool completely, then cover tightly with foil or plastic wrap and stash it in the fridge. It keeps well for about 3 to 4 days, and reheating only takes minutes.
Freezing
This recipe freezes beautifully—I portion it out before baking, wrap tightly in foil, and freeze for up to 2 months. When you're ready, thaw in the fridge overnight and bake as usual, adding an extra 10 minutes or so to the cooking time.
Reheating
Reheat leftovers covered in the oven at 350ºF until warmed through—about 20-25 minutes. I love how the casserole crisps up a bit on top again, almost like freshly baked!
Frequently Asked Questions:
Yes, you can! If you use fresh broccoli, I recommend blanching it in boiling water for 2 minutes before chopping and adding it to the casserole. This helps keep the texture tender and prevents it from being too crunchy.
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be chilled.
Yes! Quinoa, cauliflower rice, or even cooked barley can work well. Just adjust the liquid and cooking times accordingly to get the best texture for your choice.
Medium or sharp cheddar is best because it melts beautifully and imparts a rich, tangy flavor. Avoid mild cheddar, which tends to be too subtle for this recipe. You can also mix in other cheeses like gouda or mozzarella for a different twist.
Final Thoughts
There’s something about this Cheddar Broccoli Rice Casserole Recipe that feels like a little slice of home, even on the busiest days. It’s my go-to for a dish that delivers warmth, comfort, and a satisfying dose of veggies in every bite. Give it a try—you’ll find it just as comforting and flexible as I do, a perfect balance of cheesy goodness and wholesome flavor that’s easy to love.
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Cheddar Broccoli Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Casserole is a comforting, cheesy baked dish combining tender broccoli, cooked rice, and a creamy cheddar cheese sauce. Perfect for a wholesome family meal or potluck side, it blends savory spices with a rich sauce baked to golden perfection.
Ingredients
Main Ingredients
- 1 lb. frozen broccoli florets
- 4 cups cooked rice (white or brown)
- 2 cups shredded cheddar cheese (medium or sharp)
- 1 yellow onion
- 2 garlic cloves
Sauce Ingredients
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon freshly cracked black pepper
Instructions
- Prepare Broccoli and Rice: Thaw the frozen broccoli and chop it into smaller pieces. In a large bowl, combine the chopped broccoli with the cooked rice and 1.5 cups of shredded cheddar cheese, reserving the remaining ½ cup for topping.
- Preheat Oven and Prepare Aromatics: Preheat your oven to 350ºF. Finely dice the yellow onion and mince the garlic cloves.
- Cook Onion and Garlic with Butter: In a small saucepot over medium heat, melt the butter and add the diced onion and minced garlic. Cook for 2-3 minutes until the onions become soft and translucent.
- Make the Roux: Stir in the all-purpose flour to form a paste. Continue cooking and stirring for about 2 minutes until the paste turns a light golden brown.
- Add Milk and Thicken Sauce: Whisk the whole milk slowly into the butter-flour mixture. Continue whisking as the sauce heats and reaches a simmer, thickening to the consistency of heavy cream. Remove from heat.
- Season the Sauce: Add salt, smoked paprika, cayenne pepper, and freshly cracked black pepper to the sauce. Taste and adjust seasoning as needed, making the sauce well-seasoned to complement the unseasoned broccoli and rice.
- Combine and Assemble Casserole: Pour the seasoned sauce over the broccoli, rice, and cheese mixture. Stir until everything is evenly coated. Transfer the mixture evenly into a 9×9 inch casserole dish and sprinkle the reserved ½ cup of shredded cheddar cheese on top.
- Bake the Casserole: Bake in the preheated oven for 35 minutes until the cheese on top is melted and slightly browned around the edges.
- Serve: Allow the casserole to cool slightly, then divide into six portions and serve warm.
Notes
- Frozen broccoli florets are convenient and partially cooked, making preparation quicker; if using fresh broccoli, boil it for 2 minutes before use.
- Use pre-cooked and chilled rice for better texture and flavor absorption; if freshly cooked, spread on a baking sheet and chill before using.
- Choose medium or sharp cheddar cheese for more flavor rather than mild cheddar.
- Whole milk gives the sauce more richness; lower-fat milk can be used but it will reduce flavor and creaminess.
- If you prefer a spicier casserole, increase the cayenne pepper slightly.
- Ensure to season the sauce well since the broccoli and rice are unseasoned.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
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