If you’re on the lookout for a hearty, comforting side or even a vegetarian main that feels like a warm hug, this Cheesy Broccoli Rice Casserole Recipe is your new best friend. I absolutely love how the creamy cheese blends with fresh broccoli and fluffy rice, making it so satisfying every single time. When I first tried this recipe, I was amazed at how easy it was and how wildly my family went crazy for it—trust me, this one deserves a spot in your regular rotation. Stick with me and I’ll walk you through every step to get this casserole perfectly creamy, cheesy, and packed with flavor.
Why You’ll Love This Recipe
- Rich and Creamy: The combo of cream cheese, cheddar, and parmesan gives the casserole incredible depth and a velvety finish.
- Vegetarian-Friendly Comfort: It’s a perfect meatless dish that both vegetarians and meat-lovers will devour without skipping a beat.
- Simple Ingredients: You likely already have most of these ingredients at home, which makes it super easy to whip up anytime.
- Crowd-Pleaser: I’ve brought this dish to potlucks and family dinners and it always disappears fast!
Ingredients You’ll Need
The magic of this Cheesy Broccoli Rice Casserole Recipe really shines because of the balance between fresh veggies, creamy dairy, and fluffy rice. A few little tips on picking quality ingredients will make all the difference.
- Unsalted Butter: Starting with unsalted gives you control over the saltiness in the dish.
- Yellow Onion: Finely diced to melt into the sauce, adding a subtle sweetness and depth.
- Kosher Salt: Divided so you can season each step perfectly—don’t skip it!
- Garlic Cloves: Fresh and minced for that aromatic punch that wakes up the flavors.
- White Pepper: Adds a gentle heat without altering the color of the sauce.
- Freshly Ground Black Pepper: Adjustable to your taste for that fresh spice kick.
- Dijon Mustard: A tiny secret ingredient that brightens the creamy sauce with a hint of tang.
- Whole Milk: Use room temperature milk to avoid curdling when mixing with cream cheese.
- Cream Cheese: Cubed for easy melting, lending rich creaminess to the casserole.
- Extra Sharp Cheddar Cheese: The star of the cheese trio—choose a flavorful one for the best results.
- Parmesan Cheese: Grated finely to elevate cheesy depth with a salty, nutty touch.
- Long Grain White Rice: Rinsed well to remove excess starch, ensuring fluffy texture in the casserole.
- Fresh Broccoli Florets: Small dice works better for even cooking and tasty bites.
- Shredded Carrots: Adds subtle sweetness and a nice pop of color.
Variations
I love making this Cheesy Broccoli Rice Casserole Recipe my own depending on what I have on hand or the season. Feel free to mix things up—this casserole is like a blank canvas ready to be customized!
- Add Protein: I sometimes toss in cooked chicken or crispy bacon bits for an all-in-one meal.
- Make it Vegan: Swap the dairy for plant-based cream cheese, milk, and vegan cheese—I’ve tried it and it still turns out creamy and delicious!
- Seasonal Veggies: Try swapping broccoli with chopped cauliflower or zucchini when you want a twist.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a hint of heat that makes the cheese pop.
How to Make Cheesy Broccoli Rice Casserole Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by melting the butter in a large skillet over medium-high heat. When it’s melted and shimmering, toss in your finely diced onion with a pinch of salt. Let it cook gently for about 3-4 minutes until the onion is soft and translucent. Then add the minced garlic and cook another 2 minutes, just until fragrant—you don’t want it to burn! This step creates a flavorful base for the sauce that really makes a difference.
Step 2: Make That Creamy, Cheesy Sauce
Next, stir in white pepper, some more salt, black pepper, and the Dijon mustard, which brings a subtle tang that cuts through the richness. Pour in the whole milk and whisk everything together. Bring it to a gentle simmer, then lower the heat and add the cream cheese cubes bit by bit, stirring constantly until they melt into a smooth sauce. Now for the best part—add the shredded cheddar and parmesan in batches, stirring until fully melted and silky. Your kitchen is going to smell incredible!
Step 3: Combine Veggies and Rice Before Baking
Once your cheese sauce is dreamy and smooth, stir in the small diced broccoli, shredded carrots, and rinsed rice until everything is evenly coated. Transfer this mixture to your greased 8×8-inch baking dish and spread it out nicely. Cover tightly with foil to keep the steam in during baking.
Step 4: Bake and Enjoy
Bake the casserole covered for 40 minutes in a preheated 375°F oven. After that, remove the foil, give everything a good stir to mix flavors and redistribute heat, then bake uncovered for another 15-20 minutes until the rice is tender and the top has a lovely golden color. Let it rest for 5-10 minutes before serving—this allows the casserole to set up so you get perfect, spoonable servings every time.
Pro Tips for Making Cheesy Broccoli Rice Casserole Recipe
- Rinse Your Rice Well: I learned the hard way that rinsing the rice removes excess starch, preventing clumpy or gummy texture in the final dish.
- Use Room Temperature Milk: It helps the cream cheese melt smoothly without curdling, keeping the sauce silky.
- Don’t Skip the Rest Time: Letting it sit after baking lets the casserole thicken and flavors meld, which makes serving easier and tastier.
- Watch Your Broccoli Size: Cutting florets into small, uniform pieces ensures even cooking and a better plate presentation.
How to Serve Cheesy Broccoli Rice Casserole Recipe
Garnishes
I usually sprinkle freshly chopped parsley or chives on top for a burst of fresh color and mild herbaceous flavor. Sometimes, a little paprika dusting adds a pop of color and a tiny smoky note that my guests love.
Side Dishes
This casserole is fantastic alongside a crisp salad—go for something tangy like a lemon vinaigrette or even apple slaw to cut through the richness. I also love serving it next to roasted chicken or grilled sausages when I want a hearty meal.
Creative Ways to Present
For a holiday dinner, I’ve baked this casserole in individual ramekins, topping each with a sprinkle of extra cheese and broiling briefly for a golden crust. It makes the dish feel extra special and perfect for guests!
Make Ahead and Storage
Storing Leftovers
After it cools, I store the leftover casserole tightly covered in the refrigerator for up to 4 days. It reheats beautifully without drying out if you add a tiny splash of milk and cover it when warming.
Freezing
This casserole freezes well too! I portion it into airtight freezer-safe containers and it keeps perfectly for up to 3 months. When thawing, I recommend overnight in the fridge before reheating to keep textures intact.
Reheating
To reheat, pop it into a 350°F oven covered with foil for about 20 minutes or until warmed through. Alternatively, reheating in the microwave on medium power, stirring halfway, works great for smaller servings.
FAQs
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Can I use frozen broccoli in this Cheesy Broccoli Rice Casserole Recipe?
Absolutely! You can swap fresh broccoli florets with about 10 ounces of frozen broccoli. Just make sure to thaw and drain any excess water before mixing it into the casserole to avoid a soggy dish.
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Is it possible to make this recipe dairy-free?
Yes! For a dairy-free version, try using plant-based cream cheese, non-dairy milk (like oat or almond), and a dairy-free shredded cheese alternative. The texture will be slightly different but still delicious and creamy.
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Can I use brown rice instead of white rice?
You can, but keep in mind brown rice takes longer to cook. If you swap, pre-cook the brown rice separately until tender before combining with the sauce and veggies to avoid undercooked rice in the casserole.
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How do I prevent the casserole from drying out when reheating?
Cover the casserole with foil while reheating and add a splash of milk or broth if it looks dry. This keeps the creamy texture intact and prevents crust from forming on top.
Final Thoughts
This Cheesy Broccoli Rice Casserole Recipe has been a staple in my kitchen for years, and I can’t recommend it enough. It’s that perfect kind of comfort food that feels special yet is incredibly easy to make, which is exactly what busy weeknights—and family dinners—need. Give it a try—you’ll enjoy how the cheesy, veggie-packed goodness brings a little happiness to your table, just like it does for mine!
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Cheesy Broccoli Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheesy Vegetarian Broccoli Rice Casserole is a comforting, creamy, and flavorful dish perfect for a wholesome family meal. Combining tender broccoli florets, shredded carrots, and long grain rice in a rich, cheesy sauce made with cheddar, parmesan, and cream cheese, this casserole is baked to perfection for a hearty and satisfying vegetarian entree.
Ingredients
Vegetables
- 1 cup (128 g) yellow onion, finely diced
- 4 cups (264 g) fresh broccoli florets, small dice
- 1 cup (100 g) shredded carrots
- 3 garlic cloves, minced
Dairy & Others
- 3 Tablespoons unsalted butter
- 1 ¾ cups whole milk, room temperature
- 4 ounces cream cheese, cubed
- 1 ½ cups (140 g) extra sharp cheddar cheese, shredded
- ½ cup (44 g) grated parmesan cheese
Pantry
- ¾ cup (148 g) uncooked long grain white rice, rinsed and drained
- 1 teaspoon kosher salt, divided, or to taste
- ¼ teaspoon white pepper
- Freshly ground black pepper, to taste
- 1 teaspoon dijon mustard
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch glass baking dish with butter or non-stick spray to prevent sticking during baking.
- Sauté Aromatics: In a large skillet over medium-high heat, melt the 3 tablespoons of unsalted butter. Add the finely diced onion with a pinch of kosher salt and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the white pepper, another pinch of salt, freshly ground black pepper to taste, and the dijon mustard, mixing well to combine flavors.
- Make the Cheese Sauce: Whisk in the whole milk and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat and gradually stir in the cubed cream cheese until the sauce is smooth and creamy. Remove the skillet from heat and stir in the shredded cheddar and grated parmesan cheeses in batches, allowing each to melt fully before adding more.
- Add Vegetables and Rice: Once the cheese sauce is ready, fold in the diced broccoli, shredded carrots, and rinsed long grain rice. Mix thoroughly to ensure everything is evenly coated with the cheesy sauce.
- Bake the Casserole: Transfer the mixture into the prepared baking dish, spreading it into an even layer. Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After this time, remove the foil, give the casserole a gentle stir, and bake uncovered for an additional 15-20 minutes or until the rice is tender and fully cooked.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes to set. Optionally, garnish with freshly chopped parsley before serving for a fresh touch.
Notes
- Frozen Broccoli: You can substitute fresh broccoli with a 10-ounce (about 280 grams) bag of frozen broccoli florets. Thaw and drain excess water before adding to the casserole.
- Milk Temperature: Using room temperature milk helps the cheese sauce melt more evenly without curdling.
- Make Ahead: Prepare the casserole up to step 4, cover, and refrigerate for up to 24 hours before baking.
- Cheese Variations: Feel free to substitute or add other cheeses such as mozzarella or gouda for a different flavor profile.
Nutrition
- Serving Size: 1/6 casserole (approximately 1 cup)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
