This post contains affiliate links. Please see our disclosure policy.
This cheesy broccoli rice casserole is made from simple, wholesome ingredients, no cream of mushroom soup needed. Completely made from scratch and makes the perfect holiday side dish!
I love serving it with apple cider glazed ham, but you can also mix in some cooked chicken to turn the casserole into a complete dinner.
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Broccoli – I’ve made this recipe with both fresh and frozen broccoli and I highly recommend using fresh broccoli for best results.
- Rice – I used Jasmine rice but any white rice will work.
- Cheese – I used a combination of cheddar and mozzarella cheese but feel free to use your favorite cheeses.
Top Tips
- Make sure to cook the broccoli otherwise it will be tough!
- I highly recommend adding mozzarella cheese if you want a nice cheese pull.
- Be sure to stir the sauce frequently to prevent it from burning or sticking to the pan.
- After mixing the rice, broccoli, and sauce, check for seasoning and add salt and pepper if needed.
Storage
If you have any leftovers, allow them to cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for 3–4 days.
To reheat, Place the casserole in an oven-safe dish, cover with foil, and reheat at 350°F for about 20–25 minutes, or until warmed through. If it seems a bit dry, add a splash of milk or cream before heating and check for seasoning after adding cream or milk and add more salt if needed.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
More Side Dish Recipes You’ll Enjoy…
- Creamed Corn Souffle
- Bourbon Candied Yams
- Stovetop Mac and Cheese
- Roasted Brussel Sprouts and Sweet Potatoes
Cheesy Broccoli Rice Casserole
Ingredients
For The Rice
- 2 cups Jasmine rice
- 3 cups water , or chicken stock
- ½ tablespoon olive oil
- 1 teaspoon salt
For The Casserole
- 1 head Broccoli
- 1 12 ounce can evaporated milk
- 2 cups heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes , optional
- 4 cups cheddar cheese , freshly grated
- ½ cup mozzarella cheese
- salt and pepper to taste
Instructions
- Add the water, olive oil, and salt to a saucepan and let it come to a boil. Once it comes to a boil, stir in the rice, cover, reduce the heat to medium low and cook until the rice is fully cooked through.Then Allow the rice to cool for at least 20 minutes.
- Cook the broccoli in boiling water for 3 minutes, then drain it and chop it into bite sized pieces.
- Add about a tablespoon of olive oil to a skillet with high sides and add in the onions and cook for 2-3 minutes. Once the onions are softened, stir in the garlic and red pepper flakes. Cook for about 10 seconds.
- Stir in the butter and once it melts completely, whisk in the flour. Cook it for 2-3 minutes while stirring frequently.
- Slowly pour in the evaporated milk while whisking, then add the heavy cream. Cook the sauce for 15–20 minutes, or until thickened, stirring frequently to prevent burning or sticking.
- Once the sauce is nicely thickened, turn off the heat and add 2 cups of cheddar cheese. Stir it well and then season with salt and pepper.
- In a large bowl, combine the cooked rice, broccoli, and sauce, mixing until well incorporated. Transfer the mixture to a greased 9×9 baking dish, smooth the top, and sprinkle with the remaining cheese. Cover and bake at 350°F for 20 minutes.
- Once the 20 minutes are up, uncover and bake for 3-5 minutes and broil until the top is golden brown.
- Serve warm and enjoy!
Notes
- Make sure to cook the broccoli otherwise it will be tough!
- I highly recommend adding mozzarella cheese if you want a nice cheese pull.
- Be sure to stir the sauce frequently to prevent it from burning or sticking to the pan.
- After mixing the rice, broccoli, and sauce, check for seasoning and add salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
