Cheesy Broccoli and Rice Casserole Recipe for Family Dinners

From-scratch Broccoli and Rice Casserole brings tender broccoli and fluffy white rice together in a creamy three-cheese sauce that bakes to gooey perfection. Serve it alongside a roast chicken or broiled fish for an effortless, comforting dinner.

Casseroles are the kind of food that feel like home: filling, easy to make, and endlessly satisfying. This broccoli and rice casserole works perfectly as a side for baked or roasted chicken, beef, or seafood, and it can easily be stretched into a light main course with a crisp salad. A blend of cheddar, mozzarella, and Parmesan melts into a smooth sauce that coats each bite. It also reheats well, so you can make it in advance to simplify weeknight dinners.

Why I Love This Broccoli & Rice Casserole

• Ultra cheesy. A trio of cheeses makes every forkful rich, melty, and irresistible.
• One-dish comfort. It’s hearty enough to be a main when paired with a salad or when you add shredded chicken, turkey, or tuna.
• Comfort food made simple. The creamy sauce with tender rice and broccoli delivers classic comforting flavors that are easy to prepare and enjoy.

Recipe Ingredients

Below are the main ingredients with substitution ideas. Exact amounts are included in the recipe card.

• Long-grain white rice – cooks up fluffy and separate; short-grain rice or brown rice will work but follow package directions.
• Broccoli – fresh florets are best; frozen can be used if thawed and well-drained to avoid excess moisture.
• Butter – salted or unsalted.
• Onion and garlic – create the aromatic base of the sauce.
• All-purpose flour – for a roux that thickens the sauce.
• Milk – whole milk gives a richer sauce, though 2% is fine.
• Chicken or vegetable broth – use low-sodium if preferred.
• Seasonings – salt, black pepper, thyme, and paprika; Italian seasoning or oregano can be substituted.
• Cream cheese – adds tang and silkiness; sour cream can be used if desired.
• Mozzarella, Parmesan, and cheddar – shredded or grated for the sauce and topping; Gruyère is a great swap for more depth.

How To Make Broccoli & Rice Casserole

This casserole comes together in a few straightforward steps.

• Cook the rice. Prepare rice according to package directions but stop a few minutes early so it stays slightly firm. Drain any excess water and set aside.
• Blanch the broccoli. Boil broccoli in salted water 3–4 minutes until crisp-tender, then drain and cool briefly under cold water to halt cooking.
• Preheat and prepare pan. Heat the oven to 350°F and grease a 9×13-inch baking dish.
• Sauté aromatics. In a large skillet, melt butter over medium heat and cook diced onion 3–4 minutes until translucent, then add minced garlic and cook 1–2 minutes more.
• Form the roux. Stir in the flour and cook about 2 minutes until it takes on a light golden color.
• Add liquids. Gradually whisk in the milk, then the chicken broth, stirring until smooth.
• Season and thicken. Add salt, pepper, thyme, and paprika, then simmer 5–7 minutes until the sauce thickens.
• Incorporate cheeses. Remove from heat, stir in softened cream cheese until melted, then fold in mozzarella and Parmesan until the sauce is smooth.
• Assemble. Pour the sauce into the prepared dish, add the rice and broccoli, and fold gently to combine.
• Top and bake. Sprinkle shredded cheddar or a Mexican cheese blend over the casserole and bake 25–30 minutes until bubbly and golden on top.
• Rest and serve. Let the casserole cool for 5–8 minutes before serving so it sets slightly and is easier to portion.

Serving Suggestions

This casserole pairs well with roasted or grilled proteins, such as roasted chicken, beef tips, meatloaf, short ribs, or pan-seared fish. For a lighter meal, serve with grilled vegetables or a fresh salad and a scoop of the casserole on the side.

How To Store & Reheat Leftovers

Casseroles store and reheat well, making them ideal for meal prep.

• Fridge: Transfer cooled casserole to an airtight container and refrigerate up to 5 days.
• Freezer: Wrap a cooled casserole in plastic wrap and foil, or divide into freezer-safe containers; store up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Warm in a preheated 350°F oven until heated through and bubbly. You can also reheat individual portions in the microwave in 1-minute increments until hot.

More Easy Casserole Recipes

• Chicken Fajitas Casserole
• Chicken Parmesan Casserole
• Creamy Chicken Casserole
• Cheesy Zucchini and Squash Casserole
• Easy Cheeseburger Casserole
• Caprese Chicken Casserole
• Tuna Noodle Casserole

Broccoli & Rice Casserole

Made from scratch, this casserole combines broccoli and rice with a creamy cheese sauce and bakes to melty perfection.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Ingredients

• 2 ½ cups long-grain white rice, cooked al dente
• 4 cups fresh broccoli, cut into bite-sized pieces

Sauce

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 3 cups chicken broth
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon thyme
• ½ teaspoon paprika
• 2 tablespoons softened cream cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Casserole Topping

• 2 cups sharp cheddar cheese or Mexican blend cheese

Instructions

• Cook the rice according to package instructions, stopping a few minutes early so the rice remains slightly firm. Drain and set aside.
• Bring a pot of water to a boil. Add broccoli and a pinch of salt; cook 3–4 minutes until tender but still crisp. Drain and rinse with cold water; set aside.
• Preheat the oven to 350°F and grease a 9×13-inch baking dish.

Make the Sauce

• Melt butter in a large skillet over medium heat. Sauté diced onion 3–4 minutes until translucent; add garlic and cook 1–2 minutes.
• Sprinkle in the flour and stir continuously for about 2 minutes to form a roux.
• Gradually whisk in milk, then add chicken broth and whisk until smooth.
• Season with salt, pepper, thyme, and paprika. Simmer 5–7 minutes until the sauce thickens.
• Remove from heat and stir in the cream cheese until smooth, then fold in mozzarella and Parmesan until melted.

Assemble the Casserole

• Pour the sauce into the prepared baking dish, add the cooked rice and broccoli, and gently stir to combine.
• Sprinkle the cheddar or Mexican blend cheese evenly over the top.

Bake

• Bake in the preheated oven 25–30 minutes, until the top is melted, bubbly, and lightly golden.
• Allow the casserole to rest 5–8 minutes before serving.

Nutrition

Calories: 565 kcal |
Carbohydrates: 59 g |
Protein: 23 g |
Fat: 26 g |
Saturated Fat: 15 g |
Sodium: 1029 mg

Nutritional information is an estimate and can vary based on ingredients and portion sizes. Use your preferred nutrition calculator for precise values.