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Broccoli Rice Casserole

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It’s so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal or a tasty side dish. All cooked in one pot and ready to serve in 45 minutes.

broccoli rice casserole in teal skillet

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

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!

Cheesy and full of flavor, this broccoli rice casserole is super easy to make and tastes oh so good! It’s also great to serve up as a side during the holidays!

If you are in the mood for more comfort food, be sure to check out my Creamy Cajun Chicken Pasta and Turkey Chili Recipe.

Ingredients

  • Broccoli
  • Butter
  • Onion
  • Mushrooms
  • Flour
  • Chicken broth
  • Evaporated milk
  • Mustard powder
  • Salt and pepper
  • Garlic powder
  • Cheddar cheese
  • Cooked rice
Ingredients in glass bowls

How to make Broccoli Rice Casserole

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli – bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
Mushrooms and onions cooking in a pan
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
Stirring in flour
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet.
Chicken broth added to the pan
  • Slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, until thickened, stirring often.
Milk and seasonings added
The sauce thickened in the pan
  • 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.
Cheese added to the sauce
Cheese stirred into the sauce
  • Stir in the broccoli and rice.
Broccoli and rice being added to the pot
  • Sprinkle the remaining cheese over the mixture.
Cheese sprinkled over the top
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂
Overhead shot of the baked casserole with a wooden spoon

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 and then transfer it to freezer safe containers and 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.

Broccoli rice casserole on a wooden spoon

Recipe Notes and 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 cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

More Easy Rice Recipes

Broccoli Rice Casserole

It's so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal. All cooked in one pot and ready to serve in 45 minutes.
Course Main Course
Cuisine American
Keyword broccoli and rice casserole, how to make broccoli rice casserole from scratch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 362kcal
Author Tanya

Ingredients

  • 4 cups fresh broccoli florets chopped
  • 3 Tbsp unsalted butter
  • ¾ cup chopped onion
  • 2 cups chopped portobello mushrooms
  • 3 Tbsp all-purpose flour
  • ½ cup chicken broth
  • 1 12 oz can evaporated milk
  • 1 tsp mustard powder
  • 1 tsp salt or to taste
  • ½ tsp black pepper or to taste
  • ½ tsp garlic powder
  • 3 cups shredded cheddar cheese separated
  • 2 cups cooked rice

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli – bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
  • Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. 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 🙂

Notes

  • 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 cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 17g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 675mg | Potassium: 451mg | Fiber: 2g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 44mg | Calcium: 456mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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