This cheesy Broccoli Rice Casserole combines fresh broccoli, onions, garlic, and rice with a lusciously creamy cheddar cheese sauce all topped with an extra generous layer of shredded cheddar cheese and Monterey Jack Cheese cheese and baked to perfection. Made from scratch, this no canned cream of soup recipe is full of flavor from fresh cheese and milk with the perfect blend of spices. I love to serve this side dish on Thanksgiving and Christmas.
How do you make Broccoli Rice Casserole
Start by blanching your broccoli for about 2 minutes. Then plunge the broccoli into ice water to stop the cooking process. Remove the broccoli from the ice water to a colander to drain. Meanwhile in a large skillet melt the butter over medium heat. Then add the onion and cook until the it is soft. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly.
Stir in the flour cooking for about 2 minutes. Then slowly add the milk and continue cooking over medium low heat until slightly thickened. Stir in the dry mustard, paprika, nutmeg, and salt and pepper to taste. Add the cubes of cream cheese stirring gently until melted. Then add 2 cups cheddar cheese in several intervals stirring until melted.
In a large bowl combine the broccoli, cooked rice, and cheese sauce. Pour the mixture it into a 2 quart baking dish and top with the remaining cheddar cheese and the Monterey Jack cheese. Bake for about 30 minutes or until the cheese is melted and edges are lightly browned.
Recipe tips
- Frozen broccoli works well with this recipe too. It is already blanched so you can skip that step.
- Remove the large stems and cut the broccoli into bite size pieces before blanching. Then plunge it into a bowl of ice water. Remove the broccoli pieces to a colander to drain well while you continue with the recipe.
- For a change of pace substitute sautéed mushrooms in place of broccoli or in addition to.
- Any white rice works well with this recipe including jasmine, basmati, long grain rice, or simple minute rice.
- Do not over cook the casserole. Bake just until the cheese is melted and the casserole is lightly browned on the edges.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at short intervals until warmed.
Recipe variations for Broccoli Rice Casserole
- Add roasted chicken, browned ground beef, sausage, or smoked sausage
- Blanch and add more veggies like cauliflower, peas, carrots, or green beans.
- Top with breadcrumbs, Ritz crackers topping, or even crushed potato chips
More broccoli recipes to try!
Broccoli Rice Casserole
Ingredients
- 6 cups broccoli florets large stems removed and cut into bite size pieces
- 3 cups cooked white rice
- 4 tablespoons butter
- 1 medium onion chopped
- 3 cloves minced garlic
- ¼ cup flour
- 2 ½ cups milk
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ¼ teaspoon ground nutmeg
- salt and black pepper to taste
- 4 ounces cream cheese cut in cubes and softened
- 2 ½ cups sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
Instructions
- Preheat oven to 350 degrees. Spray a 2 quart casserole dish with nonstick cooking spray.
- Bring a large pot of water to boil. Add the cut broccoli and cook for 2 minutes. Plunge the broccoli into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water to a colander to drain.
- Meanwhile in a large skillet melt the butter over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly.
- Stir in the flour cooking for 2 minutes. Slowly add the milk and continue cooking over medium low heat until slightly thickened. Stir in the dry mustard, paprika, nutmeg, and salt and pepper to taste. Add the cubes of cream cheese stirring gently until melted. Add 2 cups cheddar cheese in several intervals stirring until melted.
- In a large bowl combine the broccoli, cooked rice, and cheese sauce. Spoon it into the prepared casserole dish. Top with the remaining cheddar cheese and the Monterey Jack cheese. Bake for 30 minutes or until the cheese is melted and the edges are lightly browned.
Notes
- Frozen broccoli works well with this recipe too. It is already blanched so you can skip that step.
- Remove the large stems and cut the broccoli into bite size pieces before blanching. Then plunge it into a bowl of ice water. Remove the broccoli pieces to a colander to drain well while you continue with the recipe.
- For a change of pace substitute sautéed mushrooms in place of broccoli or in addition to.
- Any white rice works well with this recipe including jasmine, basmati, long grain rice, or simple minute rice.
- Do not over cook the casserole. Bake just until the cheese is melted and the casserole is lightly browned on the edges.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at short intervals until warmed.
Nutrition
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Zohra
I’m making this for Thanksgiving, can I prep it a day before and bake it the next day? Will the time vary?
Beth Pierce
Yes, you can. A couple of quick hints. Do not overcook the rice. You might even want to slightly undercook it. Take the dish out of the oven about 40 minutes prior to cooking and bring it to room temperature. Cook for an additional 5 minutes.
Clarice
This was delicious. Even my picky children liked it! The cheese sauce was so yummy! It’s hard to resist. Thank you for sharing the recipe.
Bryan
Broccoli isn’t my favorite vegetable, but I do love a good broccoli and rice casserole! The right ingredients make the difference.
Ave
This broccoli rice casserole is great served alongside some Baked Chicken or salads. My family loved it. Thank you so much!
Beth Pierce
The pleasure is all mine, Ave!