Name: Broccoli Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups fresh broccoli florets (chopped); 3 Tablespoon unsalted butter; ¾ cup chopped onion; 2 cups chopped portobello mushrooms; 3 Tablespoon all-purpose flour; ½ cup chicken broth; 1 12 oz can evaporated milk; 1 teaspoon mustard powder; 1 teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); ½ teaspoon garlic powder; 3 cups shredded cheddar cheese (separated); 2 cups cooked rice

Jump to Recipe

I like to make my broccoli rice casserole from scratch, starting with a rich, cheesy, flavorful sauce that comes together in one pot.

broccoli rice casserole in dish with spoon in it

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Broccoli Rice Casserole At a Glance

Creamy, cheesy broccoli and rice casserole made completely from scratch, no canned soup.

Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: 45–55 minutes
Serves: 6–8
Best For: Holiday dinners, potlucks, family meals

tanya holding a plate of broccoli rice casserole

When it comes to comfort food, you can't beat a rice casserole. Hearty and warming, and I love that it's a one-pot meal to cut down on the clean-up time!

I like to make my cheese sauce from scratch, and mushrooms! Use it in place of a can of cream of mushroom soup you find in most recipes.

If you are in the mood for more comfort food, be sure to check out my Creamy baked mac and cheese or my sweet potato casserole.

Love, Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Broccoli - I use fresh broccoli florets for this recipe. Frozen broccoli florets work as well; just make sure to defrost them first and pat them dry to remove any excess water.
Butter - Used to sauté the onions and mushrooms and build flavor for the sauce.
Onions and Mushrooms - The aromatics in this casserole. I use yellow onions and baby bella (cremini) mushrooms.
For my sauce - A simple homemade sauce made with all-purpose flour, chicken broth, and evaporated milk instead of canned soup.
Seasonings - Mustard powder, salt, black pepper, and garlic powder give the sauce plenty of flavor and keep it from tasting bland.
Cheddar cheese and cooked rice - Freshly grated shredded cheddar cheese melts into the sauce and on top of the casserole, and cooked rice makes this a hearty, filling dish.

ingredients for broccoli rice casserole on counter

How to make Broccoli Rice Casserole

Step 1: Preheat your oven to 400°F. Blanch the broccoli: Bring 4 quarts of salted water to a boil. Add the broccoli and cook for about 4 minutes. Remove the broccoli from the water and set aside.

Step 2: Melt the butter in a large ovenproof skillet over medium heat. Add the onions and mushrooms and sauté for about 5 minutes.

Sprinkle the flour over the onions and mushrooms, then stir. Cook for about 2 minutes.

onions and mushrooms in a skillet with flour sprinkled over and stirred

Step 3: Slowly stir in the chicken broth, making sure to scrape up all the browned bits from the bottom of the skillet. Then slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring the mixture to a simmer and cook for about 5 minutes, until thickened, stirring often.

thickened creamy mushroom sauce and skillet on spoon

Step 4: Remove skillet from heat and slowly stir in 2 cups of the grated cheese until the cheese has melted and the mixture is smooth and creamy. Then stir in the broccoli and rice.

Step 5: Sprinkle the remaining cheese over the mixture. Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

rice, broccoli, chese added to cream sauce in skillet

baked broccoli and cheese casserole right out of oven

Can you make a rice casserole ahead of time?

Yes! This is a great make-ahead dish. You can prep it all the day before and keep it covered in the fridge until you are ready to bake it. Any leftovers can be kept for three to four days and reheated in the oven.

Can you freeze it?

This casserole freezes really well, and you can cook it right from frozen. Let it cool, then transfer it to freezer-safe containers; it will keep well for up to 3 months.

Place the frozen mixture into a casserole dish and bake at 400F for 30 minutes. Give it a good stir and cook for an additional 30 to 40 minutes.

What's the best rice to use?

I like to use a long-grain white rice like basmati or jasmine. You can use brown rice if you prefer, just make sure it's fully cooked before adding it to the casserole.

Tanyas Top Tips

If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer the cheese mixture to a bowl, add broccoli and cheese, and transfer the mixture to a 2qt casserole dish.
For the best melt and flavor, use freshly grated cheddar cheese instead of pre-shredded. Pre-shredded cheese is often coated with anti-caking agents that keep it from melting as smoothly into the sauce.
Make it a full meal by stirring in about 2 cups of bite-sized chicken (such as rotisserie, poached, or leftover roast chicken) along with the rice and broccoli before baking.

I hope you love this broccoli rice casserole recipe as much as we do! For more rice recipes, check these out:

Homemade Rice a Roni - A cozy, from-scratch version of the classic boxed rice and pasta side, packed with flavor and pantry staples.
Kale Rice - Fluffy rice tossed with tender kale for an easy, veggie-loaded side dish that goes with just about any main.
Oven Baked Rice - Perfectly fluffy, hands-off rice baked in the oven so you can set it and forget it while you prep the rest of dinner.
Dirty Rice - A bold and savory Cajun-style rice dish made with aromatics and meat for a hearty, one-pan side or main.

Tanya Harris