Go Back Email Link
–+ servings
Save and Register Form


Save this recipe, and we'll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

A plate of cheesy Broccoli Rice Casserole with No Canned Soup garnished with chopped herbs, served with a fork on a black plate.

Broccoli Rice Casserole with No Canned Soup

Chef Jenn
Broccoli Rice Casserole with No Canned Soup is a wholesome, from-scratch version of the classic comfort dish. Made with fresh broccoli, creamy homemade sauce, and plenty of cheese, this recipe delivers rich, cheesy goodness without processed ingredients. Perfect as a side dish or a satisfying vegetarian main!
5 from 1 vote
Print Recipe [btn-google-source] Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 552 kcal

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 9x13-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

Serving: 1cupCalories: 552kcalCarbohydrates: 69gProtein: 17gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 483mgPotassium: 371mgFiber: 2gSugar: 4gVitamin A: 1035IUVitamin C: 40mgCalcium: 334mgIron: 1mg

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.

Keyword Broccoli Rice Casserole, Broccoli Rice Casserole with No Canned Soup, Cheesy Broccoli Rice, Homemade Casserole, No Canned Soup
Tried this recipe?Let us know how it was!