Recipe

Cheesy Broccoli Rice Casserole

Creamy, cheesy, and packed with broccoli, this one-dish rice casserole bakes up bubbly with crisp edges and a golden top.

By Matt Campbell

•

4.8

A real photograph of a bubbling cheesy broccoli rice casserole in a white ceramic baking dish with a golden melted cheddar top, sitting on a wooden table with a serving spoon nearby

Jump to Recipe

If you have cooked rice, a bag of broccoli, and some cheese that needs a purpose, you are about 10 minutes of hands-on time away from a casserole that tastes like a warm hoodie. This Cheesy Broccoli Rice Casserole is the kind of one-dish dinner that shows up for you on busy nights: creamy sauce, tender broccoli, and those little crispy, browned corners that mysteriously disappear first.

I kept this recipe flexible on purpose. Use cheddar for classic comfort, Monterey Jack for extra melt, and choose your sauce path: quick and cozy with condensed soup, or a simple homemade roux when you want that from-scratch vibe without making it a whole thing.

A real photograph of broccoli florets, shredded cheddar cheese, and cooked white rice in bowls on a kitchen counter with measuring spoons

Why It Works

One dish, real payoff: Everything bakes together so the rice soaks up the creamy sauce and the broccoli stays tender.
Cheese where it counts: A blend of cheddar and Monterey Jack gives you flavor plus that stretchy, melty finish.
Works with what you have: Use leftover rice, swap in rotisserie chicken, or go meatless with mushrooms.
Golden top, cozy center: Extra cheese and optional buttery crumbs give you crisp edges and a bubbly middle.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in tightly wrapped portions for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat: Microwave portions with a splash of milk to loosen the sauce, or reheat in a 350°F oven covered with foil until hot. For food safety, reheat to 165°F. Uncover for the last few minutes if you want the top to perk back up.

Common Questions

Can I use frozen broccoli?

Yes. Thaw it first and squeeze out excess water, or it can make the casserole a bit watery. If you are in a rush, you can microwave it until just thawed, then drain well.

Do I have to use condensed soup?

Nope. I include a quick homemade sauce option (a simple butter-flour roux plus milk and broth). It takes about 5 minutes and tastes extra homemade.

What rice works best?

Cooked long-grain white rice is the most reliable. Brown rice works too, it is a little chewier and may need an extra splash of liquid if it seems dry.

Can I add chicken?

Absolutely. Stir in 2 cups cooked shredded chicken (rotisserie is perfect). You can also do ham, or keep it meatless and add sautéed mushrooms.

Why did my casserole turn out dry?

Usually it is one of three things: the rice was overcooked or very dry, you used extra rice without adding liquid, or it baked uncovered too long. Add a splash of milk, cover with foil, and bake 10 minutes to bring it back.

My mixture is cold from the fridge. Do I change the bake time?

Yes, just a little. If everything is fridge-cold, plan on 5 to 10 extra minutes in the oven. You are looking for bubbling edges and a hot center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole dish)
Medium saucepan (for the sauce, if not using soup)
Large mixing bowl
Whisk
Measuring cups and spoons
Foil (optional, for preventing over-browning)

This casserole is basically my love letter to nights when cooking energy is low but standards are still weirdly high. I started making versions of this when I realized I could turn leftover rice into something that tastes intentional, especially if I hit it with sharp cheddar and a tiny bit of garlic. It is not fancy, and it does not need to be. It is just creamy, cheesy, broccoli-loaded comfort that makes the kitchen feel friendly again.

Cheesy Broccoli Rice Casserole

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Ingredients

4 cups cooked rice (about 1 1/3 cups uncooked long-grain white rice), cooled slightly
4 cups broccoli florets (fresh, or frozen thawed and drained)
2 1/2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack (or more cheddar)
1/2 cup sour cream
1/2 teaspoon kosher salt, plus more to taste (use a light hand if using soup)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
Optional add-ins: 2 cups cooked shredded chicken or 8 ounces mushrooms, sautéed

Sauce Option A (Quick)

1 can (10.5 ounces) condensed cream of chicken soup
For vegetarian: use condensed cream of mushroom or celery and check the label to be sure it is made with vegetable stock
1/2 cup milk

Sauce Option B (Homemade Roux)

3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth (or vegetable broth)
1 teaspoon Dijon mustard (optional, but great)

Optional Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon grated Parmesan (optional)

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Prep the broccoli. If using fresh broccoli, blanch it in boiling salted water for 2 minutes, then drain. For the brightest broccoli, rinse under cold water (or dunk in an ice bath) to stop the cooking, then drain well. If using frozen, thaw and drain thoroughly (press out extra water).
Make the sauce.
- Option A (soup): In a bowl, whisk together condensed soup and milk until smooth.
- Option B (homemade): Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and broth. Simmer, whisking, until thickened, 3 to 5 minutes. Stir in Dijon if using, then season lightly with salt and pepper (remember the cheese and soup, if using, bring plenty of salt).
Mix the casserole. In a large bowl, combine cooked rice, broccoli, sour cream, salt, pepper, garlic powder, the sauce, and 2 cups cheddar plus 1 cup Monterey Jack. Add chicken or sautéed mushrooms if using. Stir until everything is evenly coated. (Slightly cooled rice mixes easier and helps the cheese stay silky instead of clumping.)
Assemble. Spread into the baking dish. Top with the remaining 1/2 cup cheddar.
Add crumbs (optional, but highly recommended). Mix panko with melted butter (and Parmesan if using) and sprinkle evenly over the top.
Bake. Bake uncovered for 25 to 30 minutes, until bubbling at the edges and golden on top. If the top browns too fast, tent with foil for the last 10 minutes. If you assembled this straight from the fridge, add 5 to 10 minutes.
Rest and serve. Let it sit for 5 to 10 minutes so it sets up. Taste and add a pinch of salt if needed. Then scoop it hot and go straight for a crispy corner.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes