This 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
- Garlic powder
- 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
- 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!
Step-By-Step Process
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.
Recommended
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.