Table of contents
The best recipes aren’t always found in cookbooks they’re tucked away in memories, scribbles, and stories passed down. This broccoli rice casserole recipe is one of those gems, first written on the back of an envelope at a potluck dinner in 1987. The card still lives in my collection, butter stains and pencil notes intact, just the way my grandmother left it. I’ve been making it for my family ever since, and somehow it always turns doubters into broccoli fans and guarantees second helpings.
What started as a simple way to sneak more veggies onto the table has become our signature comfort dish. This casserole isn’t about being fancy it’s about being creamy, cheesy, and filled with the kind of love that makes broccoli shine. If you’ve got the ingredients, you can make this, and trust me, you’ll want to.
Table talk
with Michelle!
There’s something special about recipes that bring both comfort and nostalgia to the table, and Broccoli Rice Casserole Recipe does just that. It’s warm, creamy, and packed with flavor making it a favorite side dish for family dinners and potlucks alike. Even picky eaters can’t resist going back for seconds. Simple, hearty, and always satisfying!
Michelle
Why You’ll Love This Broccoli Rice Casserole
This recipe holds a special place in my heart because it’s proof that comfort food doesn’t have to be complicated. The combination of tender rice, bright green broccoli, and that golden, crispy topping creates something truly special. Most importantly, it’s a complete meal in one dish perfect for busy weeknights when you want something nourishing without the fuss.
The beauty of this cheesy broccoli casserole lies in its versatility. Whether you’re feeding a crowd at Sunday dinner or meal-prepping for the week ahead, this dish delivers every time. Plus, it’s one of those magical recipes that actually tastes better the next day, making it perfect for leftovers.
What You’ll Need
I love how this recipe uses simple, everyday ingredients that you probably already have in your kitchen. Here’s what brings this broccoli rice casserole to life:
- Fresh broccoli florets – About two heads, cut into bite-sized pieces. I always choose bright green heads with tight florets
- Unsalted butter – Challenge butter is my go-to for its rich, creamy flavor
- Extra virgin olive oil – Just a splash to help sauté our aromatics
- Yellow onion – Finely diced for sweetness and depth
- Long grain white rice – Uncooked, which absorbs all those wonderful flavors
- Fresh garlic – Minced fine for that aromatic base
- Low-sodium chicken stock – The foundation of flavor for our rice
- Half and half – Creates that creamy, luxurious texture
- Sharp cheddar cheese – Freshly grated for the best melt
- Parmesan cheese – Both for mixing in and topping
- Panko breadcrumbs – For that irresistible golden crust
- Smoked paprika – Just a hint for color and subtle smokiness
Let’s Make It Together
Cook with feeling, not just timing that’s my motto. Here’s how we’ll create this family-friendly broccoli rice casserole:
- Preheat your oven to 400°F and grease a 9×13 baking dish. This smells like home already, doesn’t it?
- Steam the broccoli in the microwave for 3-4 minutes until bright green and tender. Don’t worry if it’s not perfect – we’re going for tender, not mushy.
- Sauté the aromatics by melting butter with olive oil in a large skillet. Add diced onions and cook until translucent, about 6-8 minutes. You’ll know it’s ready when your kitchen smells amazing.
- Toast the rice by stirring it in with the garlic for about a minute. This step adds incredible depth to the final dish.
- Build the base by adding chicken stock, half and half, and salt. Bring to a boil, then simmer on medium-low for 22-25 minutes, stirring frequently.
- Fold in the magic – carefully stir in broccoli, cheddar, and Parmesan until everything’s evenly distributed.
- Transfer and top by moving everything to your prepared dish and sprinkling with the buttery breadcrumb mixture.
- Bake until golden for 15-20 minutes until bubbling and beautiful. Let it rest for 5 minutes before serving.
Serving Suggestions
This vegetable rice casserole is incredibly versatile. I love serving it alongside roasted chicken or grilled pork chops for Sunday dinner. During the holidays, it makes an excellent side dish that even the pickiest eaters will enjoy.
For a lighter meal, pair it with a simple green salad dressed with lemon vinaigrette. The fresh, crisp greens balance the rich, creamy casserole perfectly. Trust me on this one – it’s become our go-to combination for weeknight dinners.
Make It Your Own
One of the things I love most about this broccoli rice casserole is how easily it adapts to your family’s preferences:
- Add protein by stirring in cooked chicken, ham, or turkey for a complete one-dish meal
- Try different vegetables like cauliflower, carrots, or bell peppers alongside the broccoli
- Switch up the cheese using Gruyère or Swiss for a more sophisticated flavor profile
- Make it lighter by substituting milk for half and half and reducing the cheese slightly
Kitchen Tips & Tricks
After making this easy Broccoli Rice Casserole countless times, I’ve learned a few secrets. Don’t overcook the broccoli in the first step it continues cooking in the oven, and nobody wants mushy vegetables. Also, make sure to stir the rice frequently while it’s simmering to prevent sticking.
If your rice seems too thick, add a splash more stock. If it’s too thin, don’t worry – it’ll thicken as it bakes. The key is trusting the process and remembering that cooking is more about feeling than perfect measurements.
Storage & Make-Ahead Tips
This broccoli rice casserole casserole stores beautifully in the refrigerator for up to four days. I actually think it tastes even better the next day when all the flavors have had time to meld together. To reheat, cover with foil and warm in a 350°F oven until heated through.
You can also assemble the entire casserole (minus the breadcrumb topping) up to two days ahead. Just add the topping right before baking for that perfect golden crust.
Frequently Asked Questions
Absolutely! Just thaw it completely and drain well before adding to prevent excess moisture in your casserole.
You can substitute with whole milk or even a mixture of milk and heavy cream. The texture will be slightly different, but still delicious.
Yes! Simply use gluten-free breadcrumbs for the topping, and you’re all set.
The rice should be tender and have absorbed most of the liquid. If it’s still a bit firm, add more stock and continue cooking.
More Comfort Food Recipes You’ll Love
- Baked Sweet Potato Chips
- Cinnamon Roll Oatmeal Bake
- Halloween Pumpkin Slice and Bake Cookies
- Pumpkin Spice No-Bake Oatmeal Cookies
Final Thoughts
This broccoli rice casserole represents everything I love about home cooking – it’s simple, nourishing, and brings families together around the dinner table. Every time I make it, I’m reminded of those early days when I was just learning to cook, trying to create something special for the people I love.
Don’t be afraid to make it your own. Add your favorite vegetables, try different cheeses, or include some leftover protein. The beauty of casseroles is that they’re forgiving and always ready to accommodate your family’s preferences.
Thanks for being in my kitchen today. I hope this recipe becomes as treasured in your home as it is in mine.
If you give Broccoli Rice Casserole Recipe a try, I’d love to hear how it turned out!
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Broccoli Rice Casserole
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baked
- Cuisine: American
Description
A cheesy, comforting Broccoli Rice Casserole baked with tender broccoli, creamy rice, and a crunchy breadcrumb topping.
Ingredients
- 20 ounces broccoli florets (cut into bite sized pieces, about 2 heads of broccoli or 8 cups)
- 2 tablespoons unsalted butter (I used Challenge butter)
- 1 tablespoon extra virgin olive oil
- 1 onion (finely diced)
- 1 ¼ cups long grain white rice (not cooked)
- 3 cloves garlic (minced)
- 32 ounces chicken stock (or broth, low sodium)
- 1 ¼ cups half and half
- 1 teaspoon salt
- 8 ounces sharp cheddar cheese (grated)
- ¼ cup grated Parmesan cheese
- 8 tablespoons unsalted butter (melted, I used Challenge butter)
- 1 cup Panko breadcrumbs
- ¼ teaspoon smoked paprika
- ¾ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F and lightly grease a 9 x 13 baking dish, set aside.
- Cook broccoli by placing in a microwave bowl and covering. Microwave for 3½ to 4 minutes until broccoli is tender and bright green. Do not overcook. (Alternatively, bring a large pot of water to a boil, add broccoli and cook for 4 minutes until broccoli is bright green and tender. Remove with a slotted spoon and let drain thoroughly before adding to recipe.)
- In a large deep skillet or dutch oven, melt butter and olive oil together over medium heat. Add the diced onions and cook, stirring frequently, until translucent, about 6 to 8 minutes.
- Stir in rice and garlic and continue cooking, stirring continuously, for about 1 minute.
- Add in the chicken stock, half and half and salt and stir to combine. Bring the mixture to a boil and then reduce the heat to medium low. Cook, stirring frequently, until the rice is tender, about 22 to 25 minutes. Remove from heat.
- Carefully stir in the cooked broccoli, grated cheddar cheese and Parmesan cheese making sure to evenly distribute the ingredients.
- Transfer to the prepared baking dish (or, if using an oven safe skillet, consider baking it right in the skillet) and prepare the topping.
- In a small bowl, stir to combine the melted butter, Panko breadcrumbs, smoked paprika and Parmesan cheese. Sprinkle the topping over the casserole.
- Bake the casserole for 15 to 20 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.
Notes
For best results, use freshly grated cheese and avoid overcooking the broccoli to keep it bright and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 568 kcal
- Sugar: 6 g
- Sodium: 963 mg
- Fat: 36 g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: —
