Dinner Recipes

Cheesy Broccoli Rice Casserole

By Clara ·
October 14, 2026

When the edges start bubbling and the cheddar on top turns glossy, this casserole is ready for the five-minute rest that makes serving much neater. I like how the broccoli stays bright and the rice catches the creamy sauce in every spoonful without turning the whole dish into a soft, heavy bake. This Cheesy Broccoli Rice Casserole is built from familiar ingredients, but a couple of small details make the difference between creamy and soggy.

The rice cooks on its own before it meets the sauce, so it absorbs the right amount of water instead of soaking up the sauce while it cooks. I also take the cheese sauce off the heat before stirring in the cheddar; that gentle finish keeps it smooth. Fold everything together, scatter the remaining cheese over the top, and bake until the edges bubble around tender broccoli and saucy rice.

Why the Rice Needs a Rest Before It Meets the Cheese Sauce

Rice that goes into a casserole while it is still steaming hard can make the filling feel sticky and crowded. Cooking it separately lets the grains absorb their measured water first, so the sauce can coat the rice instead of disappearing into it. Once the rice has finished cooking, the covered rest gives the moisture time to settle evenly through the pot. Fluffing it with a fork then loosens the grains without crushing them.

That distinction matters during the bake. The rice is already tender before it enters the oven, and the casserole only needs enough time to heat through and bubble at the edges. If the rice is undercooked when you combine everything, the baking time isn’t long enough to rescue it evenly; the sauce can thicken before the grains soften. Let the rice finish on the stovetop, then bring it together with the broccoli and sauce. You get a cohesive casserole with distinct, tender grains rather than a dense layer of rice.

What the Cheddar Sauce and Fresh Broccoli Bring to the Casserole

• Long-grain white rice — Its separate, tender grains keep the filling from becoming as sticky as it would with a short-grain rice. Use plain long-grain rice rather than a quick-cooking product, since the cooking liquid and stovetop timing are set for the standard kind.
• Broccoli florets — Fresh florets give the casserole its green color and a little bite against the soft rice. Cut the pieces to a similar size so they cook evenly; stems are fine if you trim away any tough exterior and cut them small.
• Sharp cheddar — Sharp cheddar gives the sauce a fuller, more pronounced cheese flavor than mild cheddar. A block you shred yourself melts especially smoothly, though pre-shredded cheddar is a convenient option; it may leave the sauce slightly less silky.
• Whole milk and chicken broth — Whole milk gives the sauce body, while low-sodium chicken broth adds savory depth without making the cheese flavor feel flat. Lower-fat milk can make a thinner sauce, so whole milk is the better choice for this texture.
• All-purpose flour, Dijon, and garlic powder — Flour thickens the butter-and-milk base into a sauce that clings to the rice. Dijon adds a quiet tang rather than a strong mustard taste, and garlic powder seasons the sauce evenly without pieces of fresh garlic competing with the broccoli.

Build the Casserole in Four Distinct Stages

Set Up the Dish and Cook the Rice

Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. In a 2-quart saucepan, bring the long-grain rice, water, and salt to a boil over medium-high heat. Cover, lower the heat, and cook for 15 to 18 minutes, until the water has been absorbed. Take the pan off the heat, keep it covered for 10 minutes, then fluff the rice with a fork.

Keep the Broccoli Bright and Tender

Bring the water to a boil in a 4-quart saucepan, then add the bite-size broccoli florets. Cook them for 2 to 3 minutes, stopping when they’re bright green and crisp-tender rather than limp. The short cook gives them a head start without taking away all their bite in the oven. Drain them well before assembling the casserole.

Whisk a Smooth Cheddar Sauce

Melt the butter in a 3-quart saucepan over medium heat, whisk in the flour, and cook the mixture for 1 minute. Gradually whisk in the milk and chicken broth so the base stays smooth, then cook over medium heat for 3 to 5 minutes, whisking often. The sauce is ready when it thickens enough to coat a spoon; if it still runs off like milk, give it another moment while whisking. Whisk in the Dijon, garlic powder, salt, and pepper, remove the pan from the heat, and stir in 1 1/2 cups of the cheddar until melted.

Layer, Bake, and Let the Edges Set

Combine the rice, broccoli, and cheese sauce, then spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar over the top so it melts into a cheesy lid. Bake for 25 to 30 minutes, until the casserole is hot throughout and bubbling at the edges; a quiet center means it needs more time. Let it stand for 5 minutes before serving so the sauce settles and portions hold together.

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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines tender rice and crisp-tender broccoli with a creamy homemade cheddar sauce. Baked in a 9x13-inch dish, it comes out hot throughout with bubbling edges and a golden layer of cheddar.

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Prep Time 15 minutes mins

Cook Time 53 minutes mins

resting time 15 minutes mins

Total Time 1 hour hr 23 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

For the casserole

• 1 tbsp nonstick cooking spray
• 1 cup long-grain white rice
• 1.75 cups water
• 0.5 tsp kosher salt
• 1 lb broccoli florets cut into bite-size pieces
• 8 cups water

For the cheese sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1.5 cups whole milk
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups sharp cheddar cheese shredded, divided

Equipment

• 1 9x13-inch baking dish

Method

 

Prepare the casserole

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking dish with the nonstick cooking spray.

Cook the rice

1. Combine the rice, 1 3/4 cups water, and 1/2 teaspoon salt in a 2-quart saucepan.
2. Bring the rice mixture to a boil over medium-high heat.
3. Cover the saucepan and reduce the heat to low.
4. Cook for 15 to 18 minutes, until the water is absorbed.
5. Remove the pan from the heat and let the rice stand, covered, for 10 minutes.
6. Fluff the rice with a fork.

Steam the broccoli

1. Bring 8 cups water to a boil in a 4-quart saucepan.
2. Add the broccoli and cook for 2 to 3 minutes, until bright green and crisp-tender.
3. Drain the broccoli well.

Make the cheese sauce

1. Melt the butter in a 3-quart saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk and chicken broth.
4. Cook over medium heat, whisking often, for 3 to 5 minutes, until the sauce thickens enough to coat a spoon.
5. Whisk in the Dijon, garlic powder, 1/2 teaspoon salt, and pepper.
6. Remove the pan from the heat and stir in 1 1/2 cups cheddar until melted.

Assemble and bake

1. Combine the rice, broccoli, and cheese sauce.
2. Spread the mixture in the prepared dish.
3. Sprinkle with the remaining 1/2 cup cheddar.
4. Bake for 25 to 30 minutes, until hot throughout and bubbling at the edges.
5. Let stand for 5 minutes before serving.

Notes

For the smoothest sauce, whisk the milk and broth in gradually. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a vegetarian version, replace the chicken broth with vegetable broth.