This broccoli and rice casserole is the kind of comforting, no-fuss dinner that brings everyone to the table. It’s creamy, cheesy, and full of tender broccoli, with just the right amount of warmth and texture. You can make it ahead for busy nights, or bake it fresh when you want something simple that still feels special.
The ingredients are budget-friendly, and the steps are straightforward. If you’re looking for a reliable weeknight staple or a crowd-pleasing side for a holiday spread, this one fits the bill.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
Why This Recipe Works
This casserole balances creamy, cheesy sauce with the fresh bite of broccoli and the soft comfort of rice. Using cooked rice keeps the bake time short and ensures the texture stays fluffy, not mushy.
A simple homemade sauce gives you control over salt and flavor, delivering a richer taste than canned soup. A golden breadcrumb and cheese topping adds crunch for contrast. It’s flexible, too—easy to customize with different cheeses, proteins, or veggies.
Shopping List
- Cooked rice (3 cups; white or brown)
- Broccoli florets (4 cups; fresh or frozen)
- Butter (4 tablespoons)
- All-purpose flour (3 tablespoons)
- Milk (2 cups; whole or 2%)
- Chicken or vegetable broth (1/2 cup)
- Shredded cheddar cheese (2 cups, divided)
- Grated Parmesan (1/4 cup)
- Onion (1 small, finely chopped)
- Garlic (2 cloves, minced)
- Sour cream or Greek yogurt (1/2 cup)
- Dijon mustard (1 teaspoon)
- Paprika (1/2 teaspoon)
- Salt and black pepper
- Olive oil (1 tablespoon)
- Breadcrumbs or crushed buttery crackers (3/4 cup)
- Optional add-ins: mushrooms, peas, or red pepper flakes
Step-by-Step Instructions
- Preheat the oven. Set your oven to 375°F (190°C).Grease a 9×13-inch baking dish with a little butter or oil.
- Cook the broccoli. If using fresh florets, steam or blanch them for 2–3 minutes until bright green and slightly tender. If using frozen, thaw and pat dry. You want them crisp-tender, not soft.
- Sauté the aromatics. In a large skillet, heat olive oil over medium heat.Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Make the roux. Add butter to the pan. Once melted, sprinkle in the flour and whisk for 1 minute to form a smooth paste.Don’t let it brown too much.
- Build the sauce.-strong> Slowly whisk in the milk, then the broth, stirring constantly to avoid lumps. Simmer 3–5 minutes until the sauce thickens and coats a spoon.
- Flavor the sauce. Stir in 1½ cups shredded cheddar, Parmesan, sour cream (or yogurt), Dijon, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste and adjust seasoning.The sauce should be well-seasoned now.
- Combine the base. In a large bowl, mix cooked rice, broccoli, and the cheese sauce until everything is evenly coated. Add optional cooked chicken or veggies if using.
- Assemble the casserole. Transfer the mixture to the prepared baking dish. Smooth the top.
- Make the topping. In a small bowl, toss breadcrumbs with a tablespoon of melted butter (or drizzle of olive oil) and the remaining 1/2 cup cheddar.Sprinkle evenly over the casserole.
- Bake. Bake for 20–25 minutes until bubbling around the edges and the top is golden.
- Rest and serve. Let it rest 5–10 minutes so it sets slightly. Scoop and serve warm.
How to Store
Refrigerate: Cool completely, then cover the dish or transfer to airtight containers. Keep up to 4 days. Reheat covered at 350°F until hot, or microwave in short bursts, adding a splash of milk if needed.
Freeze: Freeze in a freezer-safe dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge. Reheat covered at 350°F; uncover for the last 5–10 minutes to crisp the top.
Make-ahead: Assemble up to the topping, cover, and refrigerate for 24 hours. Add the topping right before baking for best texture.
Benefits of This Recipe
Family-friendly flavors: Cheesy, creamy, and mild—great for picky eaters.
Balanced comfort: You get vegetables, grains, and protein if you add chicken or beans.
Efficient and affordable: Uses pantry staples and stretches leftovers.
Flexible: Swap cheeses, use brown rice, or adjust spices to match your taste.
Great for meal prep: Stores and reheats well for lunches or quick dinners.
What Not to Do
Don’t overcook the broccoli before baking, or it will turn mushy.
Don’t skip seasoning the sauce. Under-seasoned sauce leads to a bland casserole.
Don’t use uncooked rice in this version. It throws off liquid ratios and timing.
Don’t add the topping too early if making ahead. It can absorb moisture and lose its crunch.
Don’t bake uncovered for too long, or the casserole may dry out. Cover loosely if it browns too fast.
Alternatives
Cheese swaps: Try Gruyère for a nutty flavor, Monterey Jack for extra melt, or a sharp white cheddar for tang.
Vegetable mix-ins: Peas, sautéed mushrooms, roasted red peppers, or spinach all work well.
Lighter version: Use low-fat milk, part-skim cheese, and Greek yogurt instead of sour cream. Keep the flavor with mustard and spices.
Gluten-free: Use a gluten-free flour blend for the roux and gluten-free breadcrumbs or skip the topping.
Dairy-free: Use plant milk, vegan butter, and dairy-free cheese. Nutritional yeast adds a savory boost.
Whole grain: Swap in cooked brown rice or quinoa for more fiber and a slightly nuttier taste.
Broccoli and Rice Casserole
This broccoli and rice casserole is the kind of comforting, no-fuss dinner that brings everyone to the table. It’s creamy, cheesy, and full of tender broccoli, with just the right amount of warmth and texture. You can make it ahead for busy nights, or bake it fresh when you want something simple that still feels special.
Yield: 6 servings
- 3 cups cooked rice white or brown
- 4 cups broccoli florets fresh or frozen
- 4 tablespoons butter or vegan butter
- 3 tablespoons all-purpose flour or gluten-free blend
- 2 cups milk whole or 2% (or unsweetened plant milk)
- ½ cup chicken or vegetable broth
- 2 cups shredded cheddar cheese divided (use vegan cheddar if needed)
- ¼ cup grated Parmesan or vegan Parmesan, optional
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup sour cream or Greek yogurt or plain vegan yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ¾ cup breadcrumbs or crushed buttery crackers
-
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or oil.
-
If using fresh broccoli, steam or blanch it for 2–3 minutes until bright green and slightly tender. If using frozen, thaw and pat dry. You want it crisp-tender, not soft.
-
In a large skillet, heat olive oil over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds more until fragrant.
-
Add the butter to the skillet. Once melted, sprinkle in the flour and whisk for 1 minute to form a smooth paste. Don’t let it brown too much.
-
Slowly whisk in the milk, then the broth, stirring constantly to avoid lumps. Simmer for 3–5 minutes until the sauce thickens and coats a spoon.
-
Stir in 1½ cups shredded cheddar, Parmesan (if using), sour cream or yogurt, Dijon mustard, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Taste and adjust seasoning as needed.
-
In a large bowl, combine the cooked rice, broccoli, and cheese sauce. Mix until everything is evenly coated. Fold in optional add-ins if using.
-
Transfer the mixture to the prepared baking dish and smooth the top.
-
In a small bowl, combine breadcrumbs with melted butter or a drizzle of olive oil and the remaining ½ cup cheddar. Sprinkle evenly over the casserole.
-
Bake for 20–25 minutes until bubbly and golden on top.
-
Let rest 5–10 minutes before serving.
Broccoli and rice casserole is the kind of warm, satisfying dish that makes dinner easy and enjoyable. With a creamy homemade sauce, a crisp topping, and flexible add-ins, it adapts to your kitchen and your schedule.
Serve it as a main or a side, prep it ahead, and count on clean plates. Simple, reliable, and delicious—that’s a keeper.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s) why not join our closed Facebook Group, The Peas and Carrots Society? This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
And if You’re looking to up your cooking game, consider becoming a member of the Rouxbe Online Cooking School. I’ve taken two of their courses and LOVED them!
Free 30-Day Trial!
- Have the world’s leading online culinary school at your fingertips with unlimited access to membership courses, all lessons, and hundreds of recipes.
- Receive chef support from renowned chef educators and hands-on assessments to practice your newly developed technique. With over 590,000 students worldwide we are teaching the world to cook – the right way!
Not all of the courses are plant-based so please be sure to review course offerings prior to purchasing.
FAQ
Can I use canned soup instead of making the sauce?
Yes. Use one can of condensed cream of mushroom or chicken soup plus about 3/4 cup milk. It won’t be as rich or customizable as the homemade sauce, but it’s fast and still tasty.
Do I have to pre-cook the rice?
For this recipe, yes. Pre-cooked rice keeps the casserole texture consistent and the bake time short. Leftover rice works perfectly.
What if my sauce is too thick?
Whisk in a splash of milk or broth until it’s creamy and pourable. The sauce should coat a spoon but still flow when stirred.
Can I make this spicy?
Absolutely. Add red pepper flakes, a pinch of cayenne, or diced jalapeños to the sauce. Pepper jack cheese also adds a nice kick.
How can I keep the topping crunchy when reheating?
Reheat in the oven at 350°F, uncovered, for the last few minutes. If microwaving, add a quick broil at the end to refresh the crust.
What’s the best way to avoid a watery casserole?
Drain thawed frozen broccoli well and pat it dry. Make sure your sauce is thickened before mixing, and don’t cover the casserole for the entire bake unless it’s browning too fast.
Can I assemble and freeze it unbaked?
Yes, but skip the breadcrumb topping until baking day. Thaw overnight in the fridge, then bake as directed, adding the topping just before it goes in the oven.