This Cheesy Broccoli Rice Casserole is the kind of side dish that disappears first at the table, every single time. Tender broccoli and fluffy rice get tossed in a rich, from-scratch cheese sauce, then baked under a golden layer of cheddar and crunchy panko until it's bubbly on the edges and crisp on top.
No canned soup, no shortcuts that leave you with a mushy, one-note casserole. Just a simple homemade roux, real cheese, and a topping that actually crisps up in the oven. It comes together in one skillet before it even hits the baking dish, so cleanup is easy too.
Whether you are making it for a holiday spread, a potluck, or just a random Tuesday because you are craving something warm and cheesy, this one earns its spot in the regular rotation. It is comfort food that also happens to sneak in a vegetable, which is always a win in my book.
If you loved this, try my Broccoli Cheese Casserole or Chicken Divan next.
Why You'll Love This Recipe
- Made from scratch. No canned condensed soup here. The cheese sauce is a simple homemade roux, so you know exactly what is in it.
- One skillet, minimal cleanup. Everything from the sauce to the broccoli to the rice comes together in the same pan before it goes into the baking dish.
- Crispy, golden topping. Panko breadcrumbs plus a second layer of cheddar give you that irresistible crunchy top every good casserole needs.
- Great for using up leftover rice. It is the perfect way to turn last night's rice into tonight's dinner side.
- Crowd-pleasing. Even broccoli skeptics tend to come back for seconds when it is buried in this much cheese.
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Ingredients and Substitutions
The full ingredient list and quantities are in the recipe card below, but here is a closer look at what you will need and how you can switch things up.
- Unsalted butter - The base of the roux. If you only have salted butter on hand, just cut back on the added salt later in the recipe.
- Shallot or onion - Either works well here. Shallot has a milder, slightly sweeter flavor, while a yellow or white onion gives a bit more punch.
- Garlic - Fresh is best for flavor, but ½ teaspoon of garlic powder will work in a pinch.
- All-purpose flour - Thickens the sauce. For a gluten-free version, swap in a 1:1 gluten-free flour blend.
- Vegetable stock - Adds savory depth. Chicken broth works too if you are not keeping this vegetarian.
- Milk or half and half cream - Half and half makes the sauce extra rich, while milk keeps things a bit lighter. Whole milk is your best bet for a balance of the two.
- Sour cream or Greek yogurt - Adds tang and extra creaminess. Greek yogurt is the lighter, higher-protein option and works just as well.
- Fresh broccoli florets - Cut them small and bite-sized so they cook evenly and are easy to scoop. Frozen broccoli florets can be used too, just thaw and pat them dry first so the sauce does not get watery.
- Cooked white rice - Use rice that is already cooked and warm or at room temperature. Leftover rice is ideal here. Brown rice or a rice blend will also work, though cook times may vary slightly.
- Cheddar cheese - Sharp cheddar gives the best flavor and melt. Shred it yourself from a block for the smoothest sauce, since pre-shredded bags are coated in anti-caking agents that can make the sauce grainy.
- Salt and black pepper - Season to taste, especially if your stock is already salted.
- Panko breadcrumbs - These give the topping its signature crunch. Regular breadcrumbs or crushed crackers will work if that is what you have.
Equipment
You will need a large ovenproof skillet, a 9-inch square casserole dish, a whisk, a rubber spatula or wooden spoon, measuring cups and spoons, and a box grater if shredding your own cheese.
Instructions
- Sauté aromatics. Melt the butter in a skillet over medium-high heat until bubbly, about 1 minute. Add the shallot and garlic and sauté until softened and fragrant, about 1 to 2 minutes.
- Make the roux. Stir in the flour and cook for 1 minute, stirring constantly, until lightly toasted.
- Build the sauce. Slowly pour in the stock, milk, and sour cream, stirring constantly until smooth. Bring to a gentle boil, then reduce the heat to medium-low and simmer until thickened, about 5 minutes.
- Cook the broccoli. Reduce the heat to low and add the broccoli. Cook until crisp-tender, about 2 to 3 minutes, stirring occasionally.
- Combine. Stir in the rice, 1 cup of the cheddar cheese, salt, and pepper until evenly combined.
- Bake. Transfer the mixture into a greased 9-inch square casserole dish. Bake in a 350°F preheated oven until golden brown, about 15 minutes.
- Add the topping and finish baking. Remove the casserole from the oven and top with the remaining 1 cup of cheese and the panko breadcrumbs. Bake for another 8 to 10 minutes, until the cheese is melted and golden brown. Serve warm.
Expert tip
Let the Sauce Fully Thicken First
Let your sauce fully thicken on the stovetop before it ever sees the oven. The oven's job here is just to melt the cheese and crisp the topping, not to cook off extra liquid. If you rush the roux or pull the sauce off the heat too early, you will end up with a soupy casserole no matter how long you bake it.
More Tips and Tricks
- Shred your own cheese. Grating it from a block gives you the smoothest, creamiest sauce.
- Cut the broccoli evenly. Small, uniform, bite-sized pieces cook through at the same rate.
- Don't rush the simmer. Give the sauce the full 5 minutes on the stovetop, since that's where all the thickening happens.
- Taste before baking. Check the mixture before it goes into the oven and adjust the salt and pepper as needed.
- Let it rest. Give the casserole 5 minutes after baking so it sets up and is easier to serve.
Recipe Variations
- Add protein. Stir in shredded rotisserie chicken, diced cooked ham, or crumbled cooked bacon along with the rice for a heartier main dish.
- Swap the cheese. Try Monterey Jack for a milder, meltier sauce, pepper jack for a bit of heat, or gruyere for a nuttier flavor.
- Change up the veggies. Substitute half the broccoli with cauliflower florets, or stir in a handful of frozen peas. Any sturdy vegetables you have on hand can work in place of some of the broccoli.
- Make it spicy. Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for a subtle kick.
- Swap the topping. Use crushed Ritz crackers or crushed cornflakes in place of the panko breadcrumbs for a different kind of crunch.
Storage
Make Ahead
Assemble the casserole through step 6, but hold off on the topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the first bake time since it will be starting cold, then top with the remaining cheese and panko as directed.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
How to Reheat
Reheat in a 350°F oven, covered loosely with foil, for 15 to 20 minutes, until warmed through. For a single portion, microwave in a covered microwave-safe dish for 1 to 2 minutes.
How to Freeze
Portion cooled casserole into freezer-safe containers and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating in the oven. The sauce may soften slightly in texture after freezing, but the flavor holds up beautifully.
How to Serve
This casserole is built to be a supporting player, so it shines brightest next to a simple, well-seasoned main. It comes together fast enough for a weeknight dinner but is also hearty and cheesy enough to earn a spot on your holiday table next to the turkey or ham.
These are my favorite dishes to serve with broccoli rice casserole:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Yes, this recipe is built around already-cooked rice. Raw rice needs a lot more liquid and a much longer bake time to cook through properly, and it tends to absorb unevenly in a casserole. Using rice that is already cooked and warm or at room temperature means everything bakes together in under 30 minutes and the texture stays fluffy instead of gummy or crunchy.
Sharp cheddar cheese is the classic choice for good reason. It melts smoothly and brings a bold, tangy flavor that holds up against the broccoli and rice. Shred it yourself from a block rather than using pre-shredded bagged cheese, which contains anti-caking agents that can make the sauce grainy instead of silky. If you want to switch things up, Monterey Jack, gruyere, or a blend of cheddar and Colby all work well too.
Yes. Thaw the broccoli first and pat it dry with paper towels before adding it to the sauce, since frozen broccoli holds extra moisture that can thin out the sauce if it goes in wet.
The key is a properly cooked roux-based sauce. Let the flour toast for a full minute before adding liquid, then simmer the sauce until it visibly thickens before it goes anywhere near the oven. Also avoid overcooking the broccoli on the stovetop, since it will release water as it bakes and can water down the sauce. Finally, do not overbake the casserole itself. Once the top is golden and the cheese is melted, it is done.
Panko breadcrumbs are the secret. Their larger, airier flakes crisp up far better than regular breadcrumbs. Just as important is timing: add the cheese and panko topping partway through baking, not at the very start, so it gets golden and crunchy without burning. If you want an extra-crisp finish, broil the casserole for the last minute or two, watching closely so it does not scorch.
It already is, as long as you use vegetable stock as written. Just double check that any packaged shredded cheese you use is made without animal rennet if that matters to you.
More Broccoli Recipes
Looking for other recipes like this? Try these:
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Recipe
Cheesy Broccoli Rice Casserole
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Cheesy Broccoli Rice Casserole is a creamy side dish made from scratch with broccoli, rice, and a homemade cheese sauce, topped with crispy panko.
Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot or onion, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 cup milk or half and half cream
- ¼ cup sour cream or Greek yogurt
- 4 cups fresh broccoli florets, bite-sized
- 2 cups cooked white rice, warm or room temperature
- 2 cups cheddar cheese, shredded, divided
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ cup Panko breadcrumbs
Instructions
- Preheat oven to 350°F. Grease a 9-inch square casserole dish and set aside.
- Melt the butter in a skillet over medium-high heat until bubbly, about 1 minute.
- Add the shallot and garlic and sauté until softened and fragrant, about 1 to 2 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, until lightly toasted.
- Slowly pour in the stock, milk, and sour cream, stirring constantly until smooth. Bring to a gentle boil, then reduce heat to medium-low and simmer until thickened, about 5 minutes.
- Reduce heat to low and add the broccoli. Cook until crisp-tender, about 2 to 3 minutes, stirring occasionally.
- Stir in the rice, 1 cup cheddar cheese, salt, and pepper until evenly combined. Transfer the mixture into the prepared casserole dish. Bake until golden brown, about 15 minutes.
- Remove the casserole from the oven and top with the remaining 1 cup cheese and breadcrumbs. Bake for another 8 to 10 minutes until the cheese is melted and golden brown. Serve warm.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze portions for up to 2 to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked, Stovetop
- Cuisine: American
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