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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Colleen
That extra generous layer of shredded cheddar cheese and Monterey Jack Cheese cheese is indeed perfection! I’d love to make this again.
Beth Pierce
Thanks, Colleen! I am glad that you liked it!
Elise Ho
This is a great broccoli casserole. We really enjoyed it!
Cinny
I love the cheesiness of this! It’s almost like it’s meant for my kitchen!
Ntensibe Edgar
This is a completely new combination to me. I always have my rice with fried pork. This could do for a change, these days. Thanks for sharing the recipe.
Ivan Carlo Jose
I love casseroles. They’re always convenient to have and relatively easy to prepare. Best of all, they’re delicious.
Rose Ann Sales
That looks absolutely delicious and tasty! I would really love to try this recipe!
Rosey
Broccoli is one of those veggies that holds up really well in a casserole. I’d love to try this, it looks delicious.
Beth Pierce
Thanks Rosey! Enjoy!!
Tweenselmom
The cheese sauce was so yummy! Thanks for the great recipe. My husband really enjoyed it.
Bryan
Broccoli and rice casserole is a treat the entire family loves! My two vegetarian daughters love it as well,
Beth Pierce
That is great. So glad that they like it!
SS
I’m trying to stay KETO. how would this be with cauliflower rice? would you cook that first?
Beth Pierce
I am not sure. I have never tried it with cauliflower rice.
Beth
This broccoli rice casserole was so delicious. I’m bringing it to a potluck this weekend. Thanks!
Amanda Wren-Grimwood
This was so deliciously cheesy and filling too. Definitely a recipe my family wants to repeat.
Claudia Lamascolo
Oh this is a favorite everyone loved it and now I make it often!
Megan
This was so much better than the Costco version, loved it!
Beth Pierce
Thanks Megan! So happy that you liked it!
Shadi Hasanzadenemati
My family is going to love this! Thank you for this amazing recipe.
Alisa Infanti
This is great for making ahead for the week. Always great to have on hand and goes with so many things.
Beth Pierce
So true!