Cheesy Broccoli Rice Casserole From Scratch
By Beth Kaminski ·
This cheesy broccoli rice casserole brings together tender rice, bright broccoli, and a creamy cheddar sauce made without canned soup. A bubbling cheese topping makes it a welcome family dinner or a hearty side dish. Cook the rice and make the sauce at the same time to keep the prep moving.
A Creamy Casserole Without Canned Soup
A quick homemade cheese sauce gives this casserole its creamy texture. Butter and flour thicken the milk just enough to coat the rice without turning the filling stiff. Stirring the cheddar in off the heat helps it melt smoothly instead of becoming grainy or oily.
Cooking the rice before assembling the casserole removes the guesswork from baking. The broccoli also gets a short head start, so it finishes tender rather than crunchy. Drain it thoroughly: extra water can thin the sauce and collect around the edges of the baking dish.
Ingredient Tips and Substitutions
- Cheese: Sharp cheddar gives the sauce a noticeable cheese flavor. For a milder version, replace half with Monterey Jack. Freshly shredded cheese generally melts more smoothly than packaged shreds.
- Rice: You need about 3 cups of cooked rice. Leftover white rice or cooked brown rice works, too. Break up any clumps before mixing it into the sauce.
- Broccoli: Cut the florets into small, similarly sized pieces. Peel thick stems and dice their tender centers to use along with the florets.
- Milk: Whole milk makes the richest sauce, but 2% milk also works. Avoid sweetened or flavored milk substitutes.
Make-Ahead and Storage
Assemble the casserole up to one day ahead, cover, and refrigerate promptly. Let the baking dish stand out while the oven preheats, provided its manufacturer allows refrigerator-to-oven use. Bake covered with foil for 20 minutes, then uncover and bake for another 15 to 20 minutes, until the center reaches 165°F.
Refrigerate leftovers in a covered container within two hours and use within 3 to 4 days. Reheat individual portions in the microwave, loosely covered, with a small splash of milk. Heat until the center reaches 165°F, stirring partway through when possible.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Use 16 ounces of frozen broccoli florets. Thaw them, drain well, and pat dry. They do not need the microwave steaming step.
Can I use uncooked rice in the casserole?
No. This recipe does not contain enough liquid or allow enough baking time to cook raw rice reliably. Cook it separately first.
Can I freeze it?
Freeze cooled portions in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating. The broccoli will be softer, and the sauce may need a splash of milk.
What can I serve with it?
Serve it as a meatless main with a green salad, or offer smaller portions alongside roasted chicken, baked fish, or pork chops.
Recipe
Cheesy Broccoli Rice Casserole From Scratch
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 cup uncooked long-grain white rice, rinsed and drained
- 1¾ cups water, for cooking the rice
- 1 lb broccoli, trimmed and cut into bite-size florets, about 6 cups
- 3 tbsp water, for steaming the broccoli
- 3 tbsp unsalted butter, plus a little for greasing the baking dish
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- 1 tsp Dijon mustard
- 1 tsp fine salt, divided
- ½ tsp ground black pepper
- 3 cups freshly shredded sharp cheddar cheese, divided, about 12 ounces
Method
- 1
Heat the oven to 375°F with a rack in the center. Lightly butter a 9-by-13-inch baking dish.
- 2
Combine the rice, 1 3/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
- 3
While the rice cooks, place the broccoli and 3 tablespoons water in a large microwave-safe bowl. Cover with a vented microwave-safe lid and microwave on high for 3 to 4 minutes, until bright green and just beginning to soften. Carefully uncover, drain thoroughly, and set aside.
- 4
Remove the cooked rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork; you should have about 3 cups cooked rice.
- 5
Meanwhile, melt 3 tablespoons butter in a large, deep skillet over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened but not browned.
- 6
Stir the garlic into the onion for 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- 7
Gradually whisk in the milk until no flour lumps remain. Add the mustard, remaining 3/4 teaspoon salt, and pepper. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.
- 8
Remove the skillet from the heat. Add 2 cups cheddar a handful at a time, stirring until each addition melts and the sauce is smooth.
- 9
Fold the cooked rice and drained broccoli into the cheese sauce until evenly coated. The mixture should look creamy and slightly loose.
- 10
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1 cup cheddar over the surface.
- 11
Bake uncovered for 20 to 25 minutes, until the edges are bubbling, the cheese is melted with a few golden spots, and the center reaches 165°F.
- 12
Let the casserole rest for 5 to 10 minutes before serving.
Let the casserole rest briefly before serving so the sauce settles around the rice. Scoop it straight from the baking dish while the cheese topping is still warm.
