This casserole has been one of those dishes I turn to on evenings when I want something warm, filling, and comforting without making a huge fuss. It’s the kind of bake that feels familiar and homestyle the moment you take it out of the oven — cheese bubbling at the edges, a soft golden top, and that mix of broccoli and rice tucked inside a creamy sauce you make right on your stovetop.
I started making this from scratch years ago when I got tired of opening cans and wanted something that tasted richer and fresher. The difference surprised me. Once you boil the broccoli until it’s just tender, cook the rice until it’s fluffy, and fold everything into that silky cheese sauce, you get a casserole that feels like something you’d bring to a family gathering — even if you’re just making it for a regular weeknight.
What I love most is how approachable it is. Nothing complicated. Nothing heavy-handed. Just comfort food with real ingredients and a creamy sauce that comes together in a small pot.
Why This Casserole Always Works for Me
I’ve made this both as a simple side with grilled chicken and as a main dish when I wanted something meatless but still truly satisfying. It always fits the moment because:
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It’s familiar and comforting
Broccoli and cheese are one of those combos that never disappoint. Adding rice gives it some body, making each spoonful cozy. -
The sauce tastes richer than anything canned
That quick stovetop sauce — butter, flour, milk, cheese — comes together easily. Once you’ve made it once, it becomes instinctive. -
Kids, adults, picky eaters — everyone tends to enjoy it
I’ve served this during potlucks, family dinners, and lazy Sundays. It always finds a home on someone’s plate. -
It reheats well
Which means tomorrow’s lunch is taken care of with no extra effort.
The Magic Behind the Homemade Cheese Sauce
If you’ve never made a sauce like this before, don’t worry — it becomes second nature after the first try. I remember the first time I made it, I stood by the stove thinking it would be complicated, but it’s just butter and flour whisked together for a minute before adding milk slowly.
Here’s how it usually goes in my kitchen:
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I melt the butter and stir in the flour. That little moment when they bubble together gives the sauce its nutty base.
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Milk goes in gradually, and I keep whisking until everything thickens into something smooth.
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Then I add the cheese, and the whole pot turns velvety.
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Once the sauce is creamy, the cooked broccoli and rice fold in easily.
When it’s all mixed, it already smells like home cooking. By the time it goes into the oven, you know the result is going to be something warm, bubbly, and hard to resist.
Simple Ways to Switch Things Up
I change this casserole depending on what I have in my fridge:
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Make it lighter
Use low-fat milk and lighter cheese. It still tastes incredibly comforting. Sometimes I swap the rice for quinoa or cauliflower rice when I want extra vegetables in the mix. -
Turn it into a full meal
Any leftover chicken, turkey, or ham works beautifully. It makes the casserole heartier and gives you a complete dinner in one dish. -
Try different cheeses
Cheddar is my go-to, but there have been days where I’ve used a mix of monterey jack, swiss, or whatever block I had sitting half-used in the fridge. -
Add more veggies
Cauliflower, peas, carrots — anything cooked lightly before adding works well. This is a great way to clean out the fridge while making something delicious.
How I Serve This Broccoli Rice Bake
This casserole fits into so many meals:
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As the main dish with a big green salad when I want something simple.
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Beside roasted chicken or baked fish when I want a complete plate without thinking too hard.
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With warm dinner rolls when I want to lean into full comfort-food mode.
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Alongside pork chops or a tender roast when I’m cooking a Sunday-style dinner.
It’s one of those sides that somehow feels right next to almost anything.
Storage Tips for Leftovers
Once it cools, I tuck the leftovers into an airtight container and refrigerate them. They stay good for a few days, and the flavor actually deepens a bit. When reheating, I warm it in the oven or microwave, sometimes adding a splash of milk to keep everything creamy.
FAQs
Can I make this ahead of time?
Yes. I often prepare everything earlier in the day, cover the dish, and refrigerate it. When I’m ready to bake, I let it sit on the counter for a bit, then pop it in the oven until heated through and bubbly.
Can I freeze it?
You can freeze it before baking. Just wrap it tightly and store it flat. When you’re ready, thaw it in the fridge, then bake. The texture stays surprisingly good.
What kind of rice works best?
I usually use long-grain white rice, but brown rice or even a wild rice blend works nicely and adds a slightly nutty note.
Can I add meat directly into the casserole?
Absolutely. Shredded chicken, diced ham, or cooked turkey blend in wonderfully.
Broccoli Rice Casserole from Scratch
This cozy casserole brings together tender broccoli, soft rice, and a rich homemade cheese sauce—no canned soups, just simple ingredients that bake into the creamiest family-favorite side.
Ingredients
- 6 cups broccoli florets cut small
- 2 cups cooked white rice
- 3 tablespoons butter
- ¾ cup diced onion
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 3 tablespoons cream cheese
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Set the oven to 350°F and grease a 2-quart baking dish. Warm a pan over medium-low heat, melt the butter, and cook the diced onion until soft and translucent. Sprinkle in the flour, garlic powder, and black pepper, letting the mixture cook for a couple of minutes to remove the raw flour taste.
- Slowly whisk in the milk, keeping the mixture smooth as it thickens and begins to bubble. Take the pan off the heat and stir in the dry mustard, paprika, cream cheese, and one and a half cups of the cheddar until the sauce becomes silky. Taste and adjust the seasoning as needed.
- Blanch the broccoli in boiling water for just a couple of minutes. It should stay crisp since it will finish cooking in the oven. Combine the cooked rice, broccoli, and warm cheese sauce in a bowl, mixing until everything is coated.
- Spoon the mixture into the prepared dish, scatter the remaining cheddar over the top, and bake for about thirty-five minutes until the casserole is bubbling and the cheese is lightly browned.
- Serve warm and enjoy that classic, creamy comfort.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 515Total Fat 29gSaturated Fat 17gUnsaturated Fat 12gCholesterol 84mgSodium 734mgCarbohydrates 44gFiber 7gSugar 4gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This broccoli rice casserole is one of those dishes that makes any meal feel a little warmer. It’s simple enough for busy weeknights but comforting enough for a special dinner. With that homemade sauce and the mix of tender broccoli and rice, it always hits the spot. And once you try it from scratch, it’s hard to go back to anything canned.
