Broccoli Rice Casserole is the kind of comforting, crowd-pleasing dish that brings everyone to the table. This recipe is crafted to simplify your weeknight dinners without sacrificing flavor. With tender broccoli, fluffy rice, and a rich, cheesy sauce, it strikes the perfect balance between wholesome and indulgent. It’s one of those meals you can pull together with pantry staples, yet it tastes like something special. Whether you’re feeding a hungry family or prepping for a potluck, this casserole is a warm, reliable favorite that delivers every time—with very little effort.
What You’ll Need
- Butter
- Diced onion
- Flour
- Milk
- Dry mustard powder
- Garlic powder
- Salt and pepper
- Cream cheese
- Shredded cheddar cheese
- Paprika
- Cooked rice
- Broccoli florets
How to Cook Broccoli Rice Casserole
Okay, let me just say—this broccoli rice casserole is one of those recipes that feels like a warm hug. It’s simple, it’s comforting, and best of all, it’s super easy to throw together. Whether you’re cooking for the family on a weeknight or just want something cheesy and satisfying, this one totally hits the spot.
The whole thing comes together in about 30 minutes (or less if you’ve got some rice or broccoli already cooked). Let’s get straight to it—here’s the exact way to make it!
Step 1: Get Your Rice Going
First things first—let’s cook the rice. Just go with whatever rice you have on hand (white, brown, jasmine—it all works). Cook it according to the package directions, and while that’s doing its thing, we can multitask a bit.
Grab a big skillet, set it over medium heat, and toss in a generous knob of butter. Let it melt and swirl it around to coat the pan.
Now, add in some chopped onion and sauté it for about 6-7 minutes. You want to achieve a beautiful golden-brown hue—it’ll smell absolutely delicious, believe me.
Step 2: Cook the Broccoli
While the onions are doing their thing, you can get your broccoli ready.
If you’re using fresh broccoli, bring a big pot of salted water to a boil. Drop in the broccoli and cook it for just a few minutes until it’s bright green and fork-tender. Then, drain it and set it aside.
And hey, if you’ve got frozen broccoli on hand, feel free to microwave it or steam it until it’s thawed and tender. Super convenient and works just as well!
Step 3: Make That Creamy Sauce
Now comes the good stuff—the sauce.
Go ahead and preheat your oven to 350°F (180°C) so it’s ready when we are.
Return the onions to the pan and add a dusting of all-purpose flour along with garlic powder, dry mustard powder, salt, and pepper. Mix everything thoroughly and allow it to cook for a minute or two until it begins to thicken slightly.
Once that happens, pour in the milk and keep stirring until it all smooths out.
Next, add in some cream cheese, half of the shredded cheddar, and a dash of paprika. Continue stirring until the cheese is completely melted and the mixture turns smooth and creamy. This is the heart of your casserole, and it smells so good already.
Step 4: Combine Everything and Bake
At this point, your rice and broccoli should be ready to go.
Toss them into the skillet with that cheesy sauce and stir everything together until well combined. Make sure everything’s evenly coated—every bite should be packed with flavor.
Now, grab a casserole dish, give it a quick spray with cooking spray, and pour in the broccoli rice mixture. Distribute the cheddar cheese evenly over the surface, then sprinkle the rest of the cheese uniformly across the whole dish.
Place it in the oven for roughly 10 to 15 minutes, until the cheese melts and starts to bubble along the edges.
Time to Serve
Once it’s out of the oven, let it sit for a couple of minutes (if you can wait!). Then, scoop it onto plates and enjoy that cheesy, broccoli-packed goodness.
It offers a warm, full-bodied taste that genuinely brings back the feeling of home.
Easy Broccoli Rice Casserole Recipe
Ingredients
- 3 tbsp butter
- ½ cup diced onion
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tsp dry mustard powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp cream cheese
- 1 cup shredded cheddar cheese, divided
- 1 tsp paprika
- 2 cups cooked rice
- 3 cups broccoli florets (lightly steamed or blanched)
Instructions
- Cook the rice according to the package directions if not using pre-cooked rice. Set aside.
- In a large non-stick skillet over medium-high heat, melt the butter. Add the diced onion and cook for approximately 7 minutes, stirring occasionally, until it becomes soft and translucent.
- Slowly incorporate the flour, dry mustard, garlic powder, salt, and pepper. Keep stirring continuously to create a roux, cooking it for 1 to 2 minutes until it turns a light golden color and releases a pleasant aroma.
- Slowly pour in the milk while whisking constantly to avoid the formation of lumps. Stir until the mixture starts to thicken, about 3–4 minutes.
- Reduce the heat to low. Mix the cream cheese together with half of the shredded cheddar cheese and the paprika. Stir until smooth and creamy.
- Meanwhile, blanch the broccoli in boiling water for about 2 minutes, just until vibrant green. Drain and set aside.
- Preheat your oven to 350°F (180°C).
- Stir the cooked rice and broccoli into the cheese sauce, folding gently until all the ingredients are evenly coated.
- Transfer the mixture into a greased 9x13-inch baking pan, then sprinkle the leftover cheddar cheese evenly on top.
- Put the dish into the oven uncovered and bake for 10 to 15 minutes, until the cheese has completely melted and the edges of the casserole start to bubble.
Notes
- You can swap out cream cheese for sour cream if preferred.
- Add some crushed buttery crackers or breadcrumbs on top for extra crunch.
