Broccoli Rice Casserole with No Canned Soup
Add Preferred SourceThis Broccoli Rice Casserole is made with fresh broccoli, giving it a crisp texture and bold flavor that frozen broccoli just can’t match. It’s creamy, cheesy, and always a crowd-pleaser. Whether you’re making it for a family dinner or a potluck, this dish is a reliable go-to.
Using fresh ingredients makes a big difference in both texture and taste. The combination of tender broccoli, perfectly cooked rice, and a homemade cheese sauce makes for a dish that’s both simple and satisfying. While you can use frozen broccoli, it tends to release more water, leading to a softer texture.
This casserole is a great way to bring comfort food to the table with minimal effort. It’s easy to prepare and packed with flavor, and I make this quite often because it’s just that good!
Ingredients
For the casserole:
- Broccoli – Use fresh broccoli, cut into bite-sized pieces.
- Cooked white rice – You can use any kind of white rice, but cook it with ½ cup less water than it calls for so that it doesn’t get mushy in the casserole.
- Butter – I cook with salted butter.
- Paprika – Paprika loses its flavor quickly. Always use fresh spices for the best flavor.
- Onion powder – Not onion salt, or the casserole will be too salty.
- Garlic powder – Not onion salt, or the casserole will be too salty.
- All-purpose flour
- Milk – You can use any kind of milk.
- Dijon mustard – You can swap in the same amount of yellow mustard but it won’t give it quite the same flavor.
- Sharp cheddar cheese – Shred your own so you get lovely melty cheese.
- Cream cheese – You’ll need 1/2 a block; softened.
- Kosher salt
- Ground black pepper
How To Make Broccoli Rice Casserole with No Canned Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
Melt the butter in a saucepan over medium heat. Add paprika, onion powder, and garlic powder, cooking for about a minute until fragrant. Stir in the flour and cook 1–2 minutes, then slowly whisk in the milk or milk-cream mixture. Simmer 4–5 minutes until slightly thickened.
Add the cream cheese and stir until fully melted. Remove from heat and mix in 1½ cups shredded cheddar cheese until smooth. Season with black pepper.
Combine the cooked rice and broccoli with the cheese sauce, mixing to coat evenly. Transfer to the prepared baking dish and sprinkle the remaining ½ cup cheddar on top.
Bake 30–35 minutes until bubbly and golden. Serve hot.
Chef Jenn’s Tips
- Sharp cheddar provides the best flavor, but you can experiment with different cheeses.
- For a little heat, add a pinch of red pepper flakes to the cheese sauce.
- Always use freshly grated cheese for better melting and texture.
- If you want extra protein, mix in shredded rotisserie chicken.
Make It A Meal
Pair this casserole with a fresh green salad and crusty bread for a complete meal. It also works well as a side dish alongside grilled or roasted meats.
Storage
Store leftovers in an airtight container in the fridge for up to three days. To reheat, cover with foil and warm in a 350°F oven until heated through.
For longer storage, freeze the unbaked casserole for up to two months. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to eat, thaw it overnight in the fridge and bake as directed.
Broccoli Rice Casserole with No Canned Soup
Ingredients
- 4 cups broccoli cut into bite-sized pieces
- 3 cups white rice cooked
- ¼ cup butter
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 cups milk or 1 cup milk and 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese shredded and divided
- 4 ounces cream cheese softened and cubed
- ½ teaspoon kosher salt
- ground black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Melt the butter. Stir in the paprika, onion powder, and garlic powder, cooking for about a minute until fragrant.
- Whisk in the flour, stirring constantly, and cook for another 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk (or the milk and cream mixture), stirring continuously. Let the mixture simmer for 4-5 minutes until it thickens slightly.
- Add the cream cheese, stirring until it melts completely and blends into the sauce.
- Remove the saucepan from heat and mix in 1½ cups of the shredded cheddar cheese until melted. Season with freshly ground black pepper to taste.
- Combine the cooked rice, broccoli, and cheese sauce. Mix well to coat everything evenly. Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 30-35 minutes or until the casserole is bubbly and golden brown.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Sharp cheddar provides the best flavor, but you can experiment with different cheeses.
- For a little heat, add a pinch of red pepper flakes to the cheese sauce.
- Always use freshly grated cheese for better melting and texture.
- If you want extra protein, mix in shredded rotisserie chicken.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Homemade comfort food goodness. This was delicious without changing a thing, although we did add some diced up chicken thighs. Quick, easy and, best of all, truly homemade without canned cream-of-whatever soup! Husband loved it and recommended this one go into regular rotation. Thank you for posting a keeper.
I’m so glad you loved it, and thanks for coming back to comment! ~Jenn