Cheesy Broccoli & Rice Casserole That Steals the Show (and the Leftovers)

You want a weeknight win? This is it. Cheesy Broccoli & Rice Casserole hits the table hot, bubbling, and smelling like comfort had a glow-up.

It’s fast, friendly to your wallet, and dangerous to your self-control. Feed picky kids, impress busy adults, and watch the pan “magically” empty. This is the creamy, crispy-topped side that turns into a full meal without asking permission.

Why You’ll Love This Recipe

• One-pan comfort: Creamy, cheesy, and cozy with zero complicated steps.
• Vegetable-forward (but not boring): Broccoli gets upgraded with sharp cheddar and savory notes.
• Flexible base: Use leftover rice, rotisserie chicken, or frozen broccoli—no judgment here.
• Meal-prep friendly: Make ahead, bake later, and win dinner with minimal effort.
• Family-approved: It’s the side that moonlights as a main.

  Everyone’s happy. Even the greens-averse.

Ingredients

• 3 cups cooked rice (white or brown; day-old works best)
• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1/2 cup chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons olive oil or melted butter (for topping)
• Optional add-ins: 1–2 cups cooked chicken, bacon bits, or sautéed mushrooms

How to Make It – Instructions

1. Heat the oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prep the broccoli: Steam or microwave until crisp-tender (about 3–4 minutes).

   If using frozen, thaw and pat dry so the sauce doesn’t get watery.

3. Sauté aromatics: In a large skillet, melt butter over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic for 30 seconds.
4. Make the roux: Sprinkle in the flour, whisk 1 minute until it smells toasty.
5. Build the sauce: Slowly whisk in milk and broth.

   Simmer 3–5 minutes, stirring, until thick and silky.

6. Cheesy time: Off heat, stir in 1 1/2 cups cheddar, Parmesan, onion powder, paprika, salt, pepper, and sour cream/Greek yogurt. Taste and adjust seasoning.
7. Combine: In a large bowl, mix cooked rice, broccoli, and any add-ins. Pour sauce over and fold gently until everything is coated.
8. Assemble: Transfer to the baking dish.

   Top with remaining 1/2 cup cheddar.

9. Crunch factor (optional): Toss panko with olive oil or melted butter; scatter over the top.
10. Bake: 20–25 minutes until bubbling and golden at the edges. For extra color, broil 1–2 minutes—watch it like a hawk.
11. Rest & serve: Let it sit 5–10 minutes so it sets. Then annihilate.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Reheat: Oven at 350°F for 12–15 minutes with a splash of milk/broth and foil on top; microwave in short bursts, stirring once.
• Freeze: Assemble unbaked, wrap tightly, and freeze up to 2 months.

  Bake from frozen at 350°F, covered, for 40–50 minutes, then uncover 10 minutes to brown.

Why This is Good for You

• Broccoli brings fiber, vitamin C, and sulforaphane: That’s the compound linked to cell-protective benefits. Big win.
• Protein + carbs combo: Cheese and milk offer protein and calcium; rice provides steady energy.
• Homemade sauce beats canned: Fewer additives, more control over sodium and fat. IMO, it also tastes better.

  Shocker.

What Not to Do

• Don’t skip pre-cooking the broccoli: Raw florets will water down your sauce and stay too firm.
• Don’t under-season: Rice and broccoli are neutral. Taste the sauce before combining—salt is your friend.
• Don’t drown it: Too much liquid leads to soupy casserole. Measure the milk and broth.
• Don’t use pre-shredded cheese exclusively: It’s coated to prevent clumping and doesn’t melt as smoothly.

  Mix in some freshly shredded cheddar.

Recipe Variations

• Protein boost: Stir in diced rotisserie chicken, turkey, or ham.
• Mushroom umami: Sauté sliced cremini in butter and fold in for depth.
• Spicy kick: Add 1–2 diced jalapeños or 1/2 teaspoon red pepper flakes; finish with hot sauce.
• Different cheeses: Swap part of the cheddar for Gruyère, Monterey Jack, or smoked Gouda.
• Whole-grain swap: Use brown rice or even farro for extra chew and nutrition.
• Gluten-free: Use a 1:1 gluten-free flour for the roux and GF panko.
• Lighter version: Use reduced-fat milk, Greek yogurt instead of sour cream, and halve the cheese. Still delish, FYI.

FAQ

Can I make this ahead?

Yes. Assemble up to the topping, cover, and refrigerate for up to 24 hours.

Add the panko right before baking and add 5–10 minutes to the bake time.

Can I use cauliflower instead of broccoli?

Absolutely. Cauliflower works beautifully; just par-cook it the same way for best texture.

What rice works best?

Day-old white rice gives the creamiest result. Brown rice adds nuttiness and holds its shape.

Avoid sticky sushi rice—it clumps.

How do I avoid a grainy sauce?

Keep the heat moderate, add the milk slowly, and melt cheese off the heat. Overheating can cause separation and graininess.

Is canned soup necessary?

Nope. The homemade roux-based sauce replaces it with better flavor and cleaner ingredients.

My Take

This casserole is the cheat code for big comfort with small effort.

It’s nostalgic without the canned aftertaste, and flexible enough to rescue leftovers and random veggies. The crispy top plus creamy center is the kind of contrast that keeps forks moving. Make two pans if you like leftovers—because you won’t have them otherwise.