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Looking for a quick and tasty side dish for dinner? This Broccoli Rice Casserole recipe is sure to please everyone and make meal planning a breeze.
Broccoli Rice Casserole is one of those classic comfort food recipes that just never go out of style. I’ve been making this recipe since at least the 1980s, and it’s still just as good today as it was the first time we tried it!
Whether you need a hearty side dish or a filling meatless main course, this recipe delivers on all counts. The creamy cheese sauce pairs perfectly with tender broccoli and fluffy rice, creating a dish that’s easy to make while being both satisfying and delicious.
With just 25 minutes of prep time and 35 minutes in the oven, you’ll have a mouthwatering side or main dish ready to serve. Plus, it’s a great way to add some extra veggies to your diet without giving up any taste!
Why You’ll Love This Recipe
- So Much Cheesy Goodness: The combination of cream cheese and Colby Jack cheese makes this casserole irresistibly creamy and flavorful.
- It’s Family-Friendly: Young and old both love this dish, making it a great option for family dinners.
- Very Quick and Easy: There’s minimal prep time and it uses simple ingredients, making it great for weeknights.
Ingredient Notes
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- Broccoli: I always use fresh broccoli florets in this recipe. However, you may want to use frozen broccoli if you’re pressed for time. If using frozen broccoli, there’s no need to pre-cook it but you must allow it to completely thaw and drain it well before adding it to the casserole.
- Long Grain Rice: You’ll need cooked long grain rice. If you have some leftover rice, that’s great. If not, consider purchasing the ready-to-serve rice specifically for this recipe (you’ll need two of the 8.8 ounce packs).
- Onion and Garlic: The combo adds great flavor to the cheese sauce.
- Milk: I prefer whole milk for this sauce. Use can substitute any type of milk you like and have on hand.
- Cream Cheese: Adds creaminess and a slight tang to the sauce.
- Colby Jack Cheese: Melts beautifully and adds a cheesy, gooey finish.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make My Cheesy Broccoli Rice Casserole
- Preheat the oven to 350°F. Lightly grease or spray an 11×7 casserole dish and set it aside.
- Bring a pot of salted water to boil and add the broccoli. Cook for about 2 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the diced onions and cook until soft (about 3 minutes).
- Add the garlic and cook for an additional 2 minutes.
- Whisk in the flour and cook another 2 minutes.
- Stir in the seasonings.
- Using a whisk, slowly incorporate the milk. Whisk continuously to prevent lumps from forming.
- Once all the milk has been added, add the cream cheese and 1 1/2 cups of the shredded Colby Jack cheese. Stir until bubbly, then turn off the heat.
- Add the broccoli and cooked rice to the cheese sauce. Stir gently until everything is evenly incorporated.
- Add the broccoli rice mixture to the prepared casserole baking dish and top with the remaining 1/2 cup of cheese.
- Place in the preheated oven and bake for 35-40 minutes or until bubbly all around the outside.
- Remove the dish from the oven and allow it to sit for 5 minutes before serving.
Recipe Troubleshooting Tips
- Lumpy Sauce: Be sure to whisk the milk slowly and continuously when adding it to the flour mixture to prevent lumps.
- Overcooked Broccoli: Cook the broccoli just until tender-crisp before adding it to the casserole. Overcooked broccoli can become mushy.
- Dry Casserole: If your casserole seems too dry, add a bit more milk to the cheese sauce next time.
Recipe Variations
- Add Protein: Make it a one-dish meal by adding your choice of cooked chicken or turkey (really great for using up leftover rotisserie chicken!).
- Different Cheeses: Swap Colby Jack with cheddar cheese, mozzarella, or a blend of your favorite cheeses.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
Serving Suggestions
This casserole is a great side dish option for almost any protein. We especially enjoy it with braised pork chops, roasted chicken, or grilled fish. Or serve it as a meatless meal option with a simple green salad and garlic bread on the side.
How I Store the Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 seconds to 1 minute or reheat the entire casserole in a 350 oven until warmed through.
👉 PRO TIP: Try stirring in a splash of milk before reheating to keep the casserole creamy.
More Casserole Recipes You’ll Want to Try
If you like this recipe, be sure to check out my Southern Sweet Potato Casserole, Easy Sausage and Rice Casserole, Easy Ham and Noodle Casserole, and Squash and Cornbread Casserole recipes!
Questions About Broccoli Rice Casserole
Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a subtle nutty flavor to the casserole. Brown rice should be fully cooked before adding it to the dish.
Can I make this casserole ahead of time?
Of course! Assemble the casserole and refrigerate it (unbaked) for up to 24 hours. When ready to serve, bake as directed, adding an extra 5-10 minutes to the baking time.
Can I freeze the casserole?
Yes, you can store the assembled, unbaked casserole in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
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Broccoli Rice Casserole
Looking for a quick and tasty side dish for dinner? This Broccoli Rice Casserole recipe is sure to please everyone and make meal planning a breeze.
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Course: Main Dishes, Side Dishes
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour
Servings: 6 servings
Calories: 446kcal
Author: Lana Stuart
Ingredients
- 6 cups broccoli cut into small florets
- 2 ½ cups cooked long grain rice
- 3 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika optional
- 2 ounces cream cheese
- 2 cups shredded Colby Jack cheese divided
Instructions
Preheat the oven to 350°F. Lightly grease or spray an 11×7 casserole dish and set it aside.
Bring a pot of salted water to boil and add the broccoli. Cook for about 2 minutes. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the diced onions and cook until soft (about 3 minutes).
Add the garlic and cook for an additional 2 minutes.
Whisk in the flour and cook another 2 minutes.
Stir in the seasonings.
Using a whisk, slowly incorporate the milk. Whisk continuously to prevent lumps from forming.
Once all the milk has been added, add the cream cheese and 1 1/2 cups of the shredded Colby Jack cheese. Stir until bubbly, then turn off the heat.
Add the broccoli and cooked rice to the cheese sauce. Stir gently until everything is evenly incorporated.
Add the broccoli rice mixture to the prepared casserole dish and top with the remaining 1/2 cup of cheese.
Place in the preheated oven and bake for 35-40 minutes or until bubbly all around the outside.
Remove the dish from the oven and allow it to sit for 5 minutes before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 seconds to 1 minute or reheat the entire casserole in a 350 oven until warmed through.
- This casserole is a great side dish for almost any protein. Or serve it as a meatless meal with a simple green salad and garlic bread on the side.
Nutrition Information
Serving 1serving | Calories 446kcal | Carbohydrates 35g | Protein 19g | Fat 26g | Saturated Fat 16g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Trans Fat 0.2g | Cholesterol 76mg | Sodium 402mg | Potassium 536mg | Fiber 3g | Sugar 7g | Vitamin A 1502IU | Vitamin C 80mg | Calcium 469mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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