Serves: 6–8
Prep: 20 minutes
Bake: 30–35 minutes
Total: about 55 minutes
Difficulty: Easy
Ingredients
For the casserole
3 cups cooked long-grain white rice
4 cups broccoli florets, fresh or frozen
2 cups shredded sharp cheddar cheese, divided
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup cream or evaporated milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
Optional crunchy topping
½ cup panko breadcrumbs
1 tablespoon melted butter
¼ cup additional cheddar
The basic technique—making a simple cheese sauce, combining it with cooked rice and broccoli, then baking with cheese on top—is consistent with established broccoli-rice casserole recipes.
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Food.com
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Detailed Instructions
1. Cook the rice
Cook approximately 1 cup dry rice according to the package directions to yield about 3 cups cooked rice.
For the best casserole texture, don’t overcook it. Fluff it with a fork and allow excess steam to escape.
2. Prepare the broccoli
Fresh broccoli: Steam or blanch for about 3–4 minutes, until bright green and just tender.
Frozen broccoli: Cook until heated through and tender, then drain very well.
Don’t make the broccoli completely soft—it will cook again in the oven.
3. Make the cheese sauce
Melt 2 tablespoons butter in a saucepan over medium heat.
Add the onion and cook for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
Whisk in the flour and cook for about 1 minute.
Slowly pour in the milk while whisking continuously. Add the cream/evaporated milk.
Cook for 3–5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
4. Add the seasoning
Stir in:
Salt
Pepper
Paprika
Dijon mustard
Garlic powder
Onion powder
Turn the heat to low.
Add 1½ cups cheddar a handful at a time, stirring until melted and smooth.
Tip: Don’t boil the sauce after adding the cheese; excessive heat can make the cheese sauce greasy or grainy.
5. Combine
Place the cooked rice and broccoli in a large bowl.
Pour over the cheese sauce and gently fold everything together.
Taste and adjust the salt and pepper.
6. Assemble
Grease an approximately 9 × 13-inch baking dish.
Spread the broccoli-rice mixture evenly into the dish.
Sprinkle the remaining ½ cup cheddar over the top.
For the pictured golden, slightly crisp finish, combine panko with melted butter and sprinkle it over the cheese.
7. Bake
Bake uncovered at:
375°F / 190°C for 30–35 minutes
It’s ready when the casserole is hot and bubbling, the broccoli is tender, and the cheese has melted and developed golden spots.
For a darker top, place it under the broiler for 1–2 minutes, watching closely.
Let it rest for 5–10 minutes before serving.
Nut information
This recipe is naturally nut-free when made with the ingredients listed.
Contains:
Milk/dairy
Wheat/gluten if using regular flour and panko
Does not contain:
Peanuts
Tree nuts
Almonds
Cashews
Walnuts
Pistachios
Pecans
Important: If you’re cooking for someone with a serious nut allergy, check the labels of the cheese, breadcrumbs, milk/cream, seasonings and any packaged ingredients for allergen statements and cross-contact warnings.
Nut-free substitutions
For a wheat-free version, use:
Gluten-free flour
Gluten-free panko
For a dairy-free version, use plant-based butter, unsweetened milk and dairy-free cheddar—but the texture may be somewhat different.
Recipe Q&A
Can I use brown rice?
Yes. Brown rice gives the casserole more fiber and a nuttier flavor. Make sure it’s already cooked before assembling.
Can I use frozen broccoli?
Yes. It’s one of the easiest options. Cook it first and drain thoroughly so excess water doesn’t make the casserole soupy. Established versions specifically use frozen broccoli successfully.
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The Campbell’s Company
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Can I add chicken?
Definitely. Add 2–3 cups cooked shredded or diced chicken for a complete main dish. Broccoli-rice casseroles are also commonly adapted into main dishes with chicken.
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Default
Can I make it ahead?
Yes. Assemble it, cover tightly and refrigerate for up to about 24 hours before baking. Add several minutes to the baking time if it goes into the oven cold.
Can I freeze it?
Yes. Assemble without baking, wrap very well, and freeze. Thaw in the refrigerator before baking for the most even texture.
Why is my casserole watery?
Usually because the broccoli wasn’t drained well enough or because too much liquid was added. Frozen broccoli in particular can release considerable water.
Why did my cheese sauce become oily?
The sauce was probably overheated after adding the cheese. Keep the heat low and remove the pan from high heat if necessary while incorporating the cheddar.
Can I use mozzarella?
Yes, but cheddar gives you the stronger flavor and orange/yellow appearance shown in the photo. A mixture of cheddar + mozzarella gives excellent melting.
Can I make it without flour?
Yes. Use about 1 tablespoon cornstarch, mixed into a little cold milk first, then add it to the sauce. This also makes it easier to make gluten-free.
How should leftovers be stored?
Refrigerate in an airtight container and use within 3–4 days. One published broccoli-rice casserole recipe gives four days for refrigerated leftovers.
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Food Network
How do I reheat it?
Microwave individual portions until hot, or cover the casserole with foil and heat at 350°F / 175°C until warmed through. Add a splash of milk if it seems dry.
My recommended version for the photo
For the closest-looking result, I’d use:
white long-grain rice + fresh broccoli + sharp cheddar + creamy homemade cheese sauce + paprika + a little Dijon + extra cheddar on top.
The combination gives you the creamy rice, bright green broccoli, orange-golden melted cheese and slightly browned top visible in your photograph.