Say hello to a broccoli dish that’s anything but boring. This broccoli rice casserole is packed with cheddar…it’s cheesy, delicious, and everyone’s favorite when made from-scratch. See my step-by-step recipe guide for beginners…
Pair broccoli rice casserole with roasted whole chicken…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Ingredients
Here’s what you need to make it.
- 5 cups broccoli, florets, fresh, cut to bite-size pieces
- 2 cups white rice, cooked
- 3 tbsp butter, salted
- 1 cup onion, diced
- 3 tbsp flour
- ½ tsp garlic salt
- ¼ tsp pepper
- 2 cups milk, 2% or whole
- ¼ tsp dry mustard powder
- ¼ tsp paprika, dried
- 2 oz cream cheese
- 2 cups cheddar cheese, freshly shredded, divided
For the topping
- 2 tbsp butter, salted, melted
- ½ cup panko bread crumbs
- ½ tsp Italian spices, dried
- 1 tsp parsley, fresh chopped (optional)
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Detailed recipe
- Cook rice as instructed on the package. Set out a large, greased baking dish, about 9×13.
- Briefly boil broccoli 1-2 minutes, then cool it under cold running water. Strain and set aside.
- Preheat oven to 350°F.
- In a large pan on medium-low, cook butter and onion until soft, stirring regularly, about 5 minutes.
- Whisk in flour, garlic salt and pepper. Stir for a couple minutes until well combined.
- Raise burner temperature to medium heat. Whisk milk while pouring it in the pan. Stir for 3-5 more minutes as it bubbles, until it is reduced at least in half.
- Remove sauce from heat and whisk in dry mustard, paprika, cream cheese and 1.5 cups cheddar cheese. Stir until the cheese is melted.
- Add the cheese sauce, rice, and broccoli to the baking dish. Stir to combine. In a small bowl, mix together melted butter, panko crumbs, and Italian spices. Add ½ cup cheddar cheese and mix again.
- Top broccoli rice casserole with panko cheese mixture and bake, uncovered, for 30-45 minutes. Casserole is done when the cheese is bubbling and panko crumb topping is golden brown. Serve with a sprinkle of fresh parsley.
Another popular casserole dish is this Christmas breakfast casserole…
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Why I wrote this recipe
Baking a casserole brings out my inner grandma vibes. While it’s not a dish I whip up every day, when I do, it’s got to be top-notch.
Enter my broccoli rice casserole recipe – a medley of fresh broccoli, fluffy rice, and a velvety cheddar cheese sauce whipped up in mere minutes.
But here’s the kicker: I elevate it with a crispy panko crumb topping, because my family can’t get enough of that satisfying crunch. Whether served as a comforting dinner side or a brunch delight, this dish is sure to steal the show.
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– Jenna
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Broccoli Rice Casserole Recipe
Video
Equipment
Ingredients
- 5 cups broccoli florets, fresh, cut to bite-size pieces
- 2 cups white rice cooked
- 3 tbsp butter salted
- 1 cup onion diced
- 3 tbsp flour
- ½ tsp garlic salt
- ¼ tsp pepper
- 2 cups milk 2% or whole
- ¼ tsp dry mustard powder
- ¼ tsp paprika dried
- 2 oz cream cheese
- 2 cups cheddar cheese freshly shredded, divided
For the topping
- 2 tbsp butter salted, melted
- ½ cup panko bread crumbs
- ½ tsp Italian spices dried
- 1 tsp parsley fresh chopped
Instructions
- Cook rice as instructed on the package. Set out a large, greased baking dish, about 9×13.
- Briefly boil broccoli 1-2 minutes, then cool it under cold running water. Strain and set aside.
- Preheat oven to 350°F.
- In a large pan on medium-low, cook butter and onion until soft, stirring regularly, about 5 minutes.
- Whisk in flour, garlic salt and pepper. Stir for a couple minutes until well combined.
- Raise burner temperature to medium heat. Whisk milk while pouring it in the pan. Stir for 3-5 more minutes as it bubbles, until it is reduced at least in half.
- Remove sauce from heat and whisk in dry mustard, paprika, cream cheese and 1.5 cups cheddar cheese. Stir until the cheese is melted.
- Add the cheese sauce, rice, and broccoli to the baking dish. Stir to combine. In a small bowl, mix together melted butter, panko crumbs, and Italian spices. Add ½ cup cheddar cheese and mix again.
- Top broccoli rice casserole with panko cheese mixture and bake, uncovered, for 30-45 minutes. Casserole is done when the cheese is bubbling and panko crumb topping is golden brown. Serve with a sprinkle of fresh parsley.
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